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Kuru Fasulye with Pilaf

This peppery white bean stew is a traditional vegan Turkish dish. Only a few ingredients required, this hearty home cooking dish is a staple in Turkish cuisine. Serve it with a simple, but delicious pilaf, that takes plain white rice to the next level.
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Vorbereitungszeit 5 Minuten
Zubereitungszeit 1 Stunde 20 Minuten
Soaking Time 12 Stunden
Gesamtzeit 13 Stunden 25 Minuten
Portionen: 3
Gericht: Main Course
Küche: Mediterranean, Turkish
Ingredients Method

Zutaten
  

Kuru Fasulye
  • 250g dried white beans soaked overnight
  • 4-5 tablespoons olive oil
  • 2 large white onions diced
  • 2 tablespoons tomato paste
  • 2 tablespoons spicy pepper paste Biber Salçası
  • 600 ml water
  • 2 dried chillis vary amount to spice tolerance
  • 1 tablespoon Fresh black pepper
  • Salt
Pilaf
  • 1 tablespoon olive oil optional
  • 1 medium-sized white onion optional, diced
  • 2 garlic cloves optional, minced
  • 50 g orzo
  • 200 g white rice washed
  • 500 ml vegetable stock

Method
 

Prepare the white beans
  1. Soak the beans in salted water overnight. Drain and wash them afterwards.
Cook the stew
  1. To a medium pot, sauté the onions on medium heat until translucent.
  2. Add the tomato and pepper paste, and cook them while stirring, until they have broken down and are mixed with the onions.
  3. Add white beans, water, black pepper, the dried chillis, and a good amount of salt (at least two tablespoons) to the pot. Bring it to a boil, reduce the heat to low, and let it simmer until the beans are cooked. You should be able to easily smash them with your fingers, which will take at least one hour.
  4. Add salt and black pepper to taste.
Cook the pilaf
  1. Optionally, sauté onion and garlic in some olive oil until fragrant.
  2. Add the orzo, and toast it until slightly brown. Continuously stir, to prevent burning.
  3. Add the rice with vegetable stock. Bring it to a boil, reduce the heat to low, and steam with a lid on. Fluff the mixture with a fork, once it is cooked.