🇹🇷 Turkey · Food
Turkish White Bean Stew (Kuru Fasulye)
By eatmundo · July 5, 2026
Kuru Fasulye is a deeply comforting and utterly delicious Turkish staple, a hearty white bean stew often enjoyed with rice pilaf. This cherished dish features tender white beans simmered in a rich, savory tomato and red pepper sauce, often with tender pieces of beef. It’s a classic example of wholesome, traditional Turkish home cooking that truly warms the soul.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak 250g (about 1.5 cups) of dried white beans overnight in plenty of cold water. The next day, drain and rinse the beans thoroughly, then boil them in fresh water for 15-20 minutes until slightly softened but still firm. Drain again.
- 2
Melt 2 tablespoons of butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add 1 large onion, finely chopped, and sauté until translucent and softened, about 5-7 minutes.
- 3
Add 150g of diced beef (e.g., stewing beef) to the pot and brown it on all sides, stirring occasionally, for about 8-10 minutes. This step adds a lovely depth of flavor to your stew.
- 4
Stir in 1 tablespoon of tomato paste and 1/2 tablespoon of red pepper paste (biber salçası) and cook for another 2-3 minutes, stirring constantly, until the pastes darken slightly and become fragrant.
- 5
Add the par-boiled white beans to the pot. Pour in 4 cups of hot water or beef broth, ensuring the beans are fully submerged. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- 6
Bring the stew to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 60-90 minutes. Check the beans for tenderness every 30 minutes; they should be creamy and soft but not mushy.
- 7
If the liquid reduces too much during cooking, add more hot water, about 1/2 cup at a time, to maintain a stew-like consistency. The sauce should be rich and slightly thick.
- 8
Once the beans are perfectly tender and the flavors have melded, remove from heat. Serve hot, traditionally with pilaf rice and pickles. This dish often tastes even better the next day!
Frequently Asked Questions
What kind of white beans are best for Kuru Fasulye, and do they need to be pre-soaked?+
Cannellini or great northern beans are ideal. Yes, soaking them overnight significantly reduces cooking time and helps them cook evenly; if not, boil for 10 minutes then soak for an hour.
Which cut of beef is recommended for Kuru Fasulye, and how do I ensure it's tender?+
Diced beef stew meat, such as chuck or sirloin tip, works well. Sear the beef first to lock in flavor, then simmer it gently with the beans until it's fork-tender, which can take 1.5-2 hours.
How do I get the characteristic rich, savory depth in my Kuru Fasulye?+
Sautéing the onion until deeply caramelized is crucial, then frying the tomato and red pepper pastes for a few minutes before adding liquids helps intensify their flavor and aroma significantly.
What's the best way to ensure the stew has the right consistency, not too watery or too thick?+
Add water gradually as the beans cook, aiming for a thick, gravy-like sauce. If it's too thin, simmer uncovered for longer; if too thick, stir in a little more hot water.
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