Turkish Traditional White Bean Stew (Etli Kuru Fasulye)

Turkish Traditional White Bean Stew Etli Kuru Fasulye
5 minutes
1 hours 25 mins
1 hours 30 mins


2 cups white beans (soaked overnight). These are white kidney beans but we have other types too. In Turkish, they are called them “horoz fasulye”, “Dermason”, “Şeker Fasulye”
4-5 tbsp olive oil 300-400gr. cubed beef (optional, you can make it vegan too)
1 big onion
1 tbsp butter
1 tbsp tomato paste
1/2 tbsp pepper paste (optional, if you don’t have just use tomato paste)
1/2 tsp flour salt, cayenne pepper
hot water


Soak the white navy or similar beans overnight. Wash and drain and put it in a regular pan and add plentiful water and begin to cook.
Check the beans after boiling and discard the foamy part with a colander and cook for about 10-15 minutes. It will help to get rid of the natural gas inside the beans and we will continue to cook after it meets with meat.
In a pressure cooker or regular big pan add olive oil and about 300gr. cubed beef and sautee until brown and the juice is clear.
Add chopped onions, stir for about 3 minutes and add the tomato and pepper paste (if using) and the precooked beans. Continue to sautee for 2-3 minutes.
Add salt, cayenne pepper, and a tsp flour and cook for 2 more minutes.
Add hot water covering about 2 cm top of the beans and cook closing the pressure cooker for at least about 20 minutes or more until beans and meat are soft.


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