I've
been a bit lax in putting up recipes recently, in my defence I was in
the middle of moving house and for most of the time internet-less or in the midst of craziness.
I've now settled in my new home, made myself familiar with the kitchen
and as I have not long returned from a holiday in Turkey, I think a
Turkish recipe is appropriate! Turkey is a bean lovers paradise and
there are a multitude of delicious bean-based recipes to choose from.
This is perhaps my favourite, kuru fasulye or white bean stew. I
have eaten it on numerous occasions, but it was one of those dishes
that I had never actually cooked at home. A food related discussion
with a Turkish friend led to some recipe swapping, and this is his
recipe – give or take a few tweaks. It's the sort of recipe I love,
one that gives no amounts or specific directions but assumes you know
the basics and can figure out the rest. More a list of ingredients
and suggestions than a regimented mehod. Really, all you need for this
are the beans (cannelini ideally, though I only had butter beans
which I have to say I probably prefer as they have such a smooth and
creamy flavour), dried tomatoes, tomato paste and a green pepper. As
with a lot of Turkish food, the flavour comes from the fresh
ingredients and the cooking process. This is a classic dish and you
really don't need to mess with it.
250g dried white beans
(butter beans or cannellini)
Water
2 garlic cloves
50g Margarine or butter
Olive oil
A few sun dried tomatoes (chopped)
1 tablespoon dried mixed herbs
1 tablespoon smoked paprika
2 tablespoons tomato paste
1 tsp Aleppo pepper (ideally, or chilli flakes if you don't have)
1 large onion thinly sliced
2 green peppers (cut into rough chunks)
1. Soak the beans overnight
2. Drain the beans and add to a pan of fresh water and boil for 20 minutes
3. While the beans are boiling, fry the onions and garlic in the olive oil/margarine (or butter) mixture until softened
4. Stir in the tomato paste and cook for a couple of minutes
5. Drain the beans, reserving the boiling water and add to the pan with the onions
6. Add around 500ml of the boiling liquid, I’ve left the amount vague. The finished consistency of the cooked beans can vary, some people like their kuru fasulye to be almost soupy, others with very little cooking liquid. I’ve gone for the happy medium
7. To the pan add the spices, chopped dried tomato and peppers, bring back up to the boil and then simmer covered for around 2 hours
8. Halfway through cooking check on the liquid, if you feel it needs more top up. If you want your beans to be more ‘stew-y’ leave the lid off slightly to allow the water to evaporate
9. After around an hour and a half check one of the beans to ensure that they're cooked. For a bit of extra luxuriousness, once the beans were cooked and the sauce the desired consistency stir in a knob of butter or margarine
10. Serve with crusty bread, or delicious with a rice and vermicelli pilaf
Water
2 garlic cloves
50g Margarine or butter
Olive oil
A few sun dried tomatoes (chopped)
1 tablespoon dried mixed herbs
1 tablespoon smoked paprika
2 tablespoons tomato paste
1 tsp Aleppo pepper (ideally, or chilli flakes if you don't have)
1 large onion thinly sliced
2 green peppers (cut into rough chunks)
1. Soak the beans overnight
2. Drain the beans and add to a pan of fresh water and boil for 20 minutes
3. While the beans are boiling, fry the onions and garlic in the olive oil/margarine (or butter) mixture until softened
4. Stir in the tomato paste and cook for a couple of minutes
5. Drain the beans, reserving the boiling water and add to the pan with the onions
6. Add around 500ml of the boiling liquid, I’ve left the amount vague. The finished consistency of the cooked beans can vary, some people like their kuru fasulye to be almost soupy, others with very little cooking liquid. I’ve gone for the happy medium
7. To the pan add the spices, chopped dried tomato and peppers, bring back up to the boil and then simmer covered for around 2 hours
8. Halfway through cooking check on the liquid, if you feel it needs more top up. If you want your beans to be more ‘stew-y’ leave the lid off slightly to allow the water to evaporate
9. After around an hour and a half check one of the beans to ensure that they're cooked. For a bit of extra luxuriousness, once the beans were cooked and the sauce the desired consistency stir in a knob of butter or margarine
10. Serve with crusty bread, or delicious with a rice and vermicelli pilaf
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