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  3. Kuru Fasulye

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.

MainsVegetarian25g+ protein8g+ fibre
120 min15 prep · 105 cookEasy540 kcalper serving
Kuru Fasulye

Instructions

  1. 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.
  2. 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.
  3. 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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Per serving

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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