VegetarianŞekerpare
55 min · 982 kcal · Snacks · Middle Eastern
Middle Eastern
Kuru Fasulye
The everyday Turkish white bean stew: soaked haricot beans simmered slow and low with onion, tomato paste and pul biber until the sauce turns silky and brick-red. Eaten with rice pilaf, pickles and raw onion.
Method
- The night before, put 100 g of dried haricot beans in a bowl, cover with cold water by at least 5 cm and leave to soak for 8-12 hours. Drain, rinse well and discard any floaters or split skins.
- Put the drained beans in a small saucepan, cover with fresh cold water, bring to the boil and boil hard for 5 minutes, skimming off the grey foam. Drain again — this keeps the finished sauce clean-tasting.
- Wipe out the pan and melt 15 g of butter over medium-low heat. Add 60 g of finely chopped onion and the 1 chopped sivri biber and cook 5-6 minutes, stirring, until soft and translucent but not coloured.
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540kcal
28gprotein
83gcarbs
14gfat
20gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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