A hearty traditional Turkish recipe. Baked beans cooked in a stew with sweet and spicy peppers, onions and tomatoes with pasıtrma cured beef added at the end. A comforting stew perfect for late summer when the nights start to cool off.
Traditional Turkish baked beans definitely belonging to the summer section of the seasonal food calendar, although who wants the hob bubbling away when the temperatures are through the roof? But it's so much more delicious when the peppers and tomatoes are at their best: especially the tomatoes, nothing leads to a disappointing spoonful more than using tasteless out of season tomatoes.
We probably eat more Cold Cranberry Bean Stew 'Barbunya Pilaki' more than kuru fasulye in the hotter months, it's lighter and keeps well, but as the summer comes to its close and we fall into a period, the Turks call the Pastırma yazı (Literally pastrami summer a time perfect for air curing beef apparently) Kuru fasulye, really comes into its own for me. The nights start to get cooler, and the summer produce that's holding on seems to benefit from some cooking rather than just chopping away for salads.
Kuru fasulye is an effortless dish to make, and if you use dried beans, it's not only bursting with flavour; it's a relatively economical dish too. I favour the overnight soaking method, simply putting them into a large bowl full of water, but if you prefer to use the no soak method, adjust the recipe to suit your usual cooking method. You could, too, substitute the beans for cooked tinned ones, but in my experience, it is worth the time to take on the full flavour.
Onions, red and green peppers - mostly sweet but a couple of spicy and plenty of tomatoes, chopped, grated, blended, tinned I don't think the texture matters anywhere as the importance of using tasty quality ones and simply paprika and black pepper alongside the not so traditional pekmez is what makes the perfect summer beans recipe for me.
Preparing Ingredients For Making Kuru Fasulye
Come winter, my baked beans come in a different guise: Ideally oven-baked in a traditional guveç clay pot and bursting with lots of caramelised onions as this Turkish Beans With Onion & Tomato Sauce 'Soğanlı Kuru Fasulye' Recipe.
With a nod to the late summer, I also love the addition of Pastırma - Turkish pastrami, which is added at the end of the cooking; its spicy fulsome flavour works well with the tomato sauce, especially with the sweet hits on pekmez and paprika. It will increase the cost of this traditional Turkish dish, of course, but as a little goes a long way (simply cut into small bite-size pieces and distribute through), its warming flavours of fenugreek and pepper are a welcome addition.
Baked Beans With Turkish Pastrami Pastırmalı Kuru Fasulye
This hearty Turkish bean stew with peppers, onions and tomatoes and spicy pasıtrma cured beef is perfect for late summer when the nights start to cool off.
|Category:||Meat 'Et' Beans & Peas|
|1 Cup White beans (Kuru Fasulye) *Approx 200Grams|
|2 Medium Onions, sliced|
|1/2 Teaspoon Salt|
|2 Large Red 'Çarlston' peppers|
|4 Medium Green 'Sivri' pepper|
|3 Large Tomatoes|
|1 Teaspoon Red pepper paste (Alternatively tomato)|
|1 Teaspoon Paprika|
|1/2 Teaspoon Black pepper|
|1 Tablespoon Pekmez (Grape molasses) *Optional|
|50 Grams Turkish Pastrami (Pastırma)|
Baked Beans With Turkish Pastrami Pastırmalı Kuru Fasulye Directions
Soak the beans in water the night before you wish to cook.
The following day drain and place in a saucepan with enough water to completely cover and cook on a low boil for around 30-45 minutes. Remove with a slotted spoon any foam that may rise.
When the beans have softened but still have a little bite, they are ready to cook in the sauce.
As the beans come to the end of the cooking, take a medium frying pan and heat a little olive oil.
Place the chopped onions into the oil along with the salt and fry until golden. (You may wish to add a little water to prevent them from catching)
- Once golden, add in the chopped peppers and fry until softened.
Stir in the pepper paste and the chopped tomatoes.
Add the vegetables and salça to the cooked beans along with the spices and pekmez.
Cover the saucepan and turn to low heat for around 25-30 minutes or until a softness that you like. This will allow the flavours to balance and the tomatoes to cook down.
- Around 10 minutes before serving, add the thinly sliced pastırma pieces.
- Serve as is or with rice/bulgur pilaf and pickles.
- I use dried beans and soak them overnight in a large bowl full of water if you prefer to use the no soak method simply increase the cooking time to your normal method
- Dried beans for making kuru fasulye can, of course, be substituted to cooked tinned beans. Cooking time will be reduced significantly.
- There are several types of dried beans available in Turkey, I personally favour Şeker or Ispir fasulye although don't always see them for sale. They are larger rounder and take a little longer to cook but result in a soft, creamy bean perfect for making traditional Turkish recipes like the kuru fasulye.
- Using a rapid boıl will cook the beans quicker but they are likely to split, keeping them to a simmering boil will keep them together and help develop flavour when other ingredients are added.
- Acidic foods such as tomato and salt can slow cooking down significantly, make sure your beans are cooked before adding the other ingredients.
- Pekmez or molasses is an addition to beans that I like very much but is not a traditional addition. I urge you to try it but feel free to commit if you desire.
- This kuru fasulye with Turkish pastrami is perfect for late summer and autumn if you can still get ahold of the peppers and tomatoes (In season toms are a must so if unavailable use grated / passata). Out of pepper season, we enjoy the comforting flavours of our winter beans with extra caramelised onions Turkish Beans With Caramelised Onion & Tomato & Sauce / Soğanlı Kuru Fasulye