Etsiz Kuru Fasulye (Meatless Turkish White Bean Stew)

Ingredients

• 30 ml (2 tbsp)olive oil
• 30 g (2 tbsp)butter
• 150 g (1 cup)onion, finely diced
• 2 clovesgarlic, minced
• 30 ml (2 tbsp)tomato paste
• 5 ml (1 tsp)paprika
• 2.5 ml (½ tsp)chilli flakes
• 190 g (1 cup)dry white beans, soaked overnight and boiled for 2 hours until tender but not falling apart
• 950 ml (4 cups)water
• 5 ml (1 tsp), or to tastesalt
• 2.5 ml (½ tsp), or to tasteground black pepper
• To tastechopped parsley, for garnish
• To tastelemon wedges, for serving

Instructions

1. 1

   Heat the fats

   Set a pot over medium-high heat and add the olive oil and butter.

2. 2

   Soften the aromatics

   Add the onion and garlic and sauté until the onion turns translucent. Stir in the tomato paste and cook for 1 minute.

3. 3

   Add the spices

   Stir in the paprika and chilli flakes and cook for 1 minute.

4. 4

   Add beans and water

   Add the beans and water, then bring the pot to a boil.

5. 5

   Simmer the stew

   Reduce the heat to medium-low, add the salt and black pepper, and simmer for 30 minutes.

6. 6

   Adjust and finish

   Taste and adjust the seasoning. Continue cooking until the beans have the texture you want and the gravy has reached your preferred consistency.

7. 7

   Garnish and serve

   Scatter over chopped parsley and serve with lemon wedges, bread, bulgur or rice.

What is kuru fasulye?

Kuru fasulye is a Turkish stew centred on dried white beans, often cooked with a tomato-based sauce. It is a familiar home-style dish, served as a substantial meal with bread or a grain.

This version leaves out meat and builds flavour with onion, garlic, tomato paste, paprika and chilli. Butter and olive oil give the sauce a rich base, while lemon and parsley bring freshness at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 303 calories, 12g protein, 37g carbs, 13g fat.

The beans provide most of the carbohydrates, fibre and plant protein; olive oil and butter account for much of the fat. Serve a bowl with a generous portion of greens or another non-starchy vegetable to balance the meal.

Prepare the beans well

Soaking: the recipe calls for an overnight soak, followed by boiling the beans for 2 hours before they go into the stew. This separate cooking stage gives them a head start and lets you check that they are tender but still hold their shape.

Texture: drain the cooked beans before adding them, so the measured water in the stew remains consistent. Handle them gently when stirring to avoid breaking them up.

Build flavour in the pot

Aromatics: cook the onion and garlic until the onion is translucent before adding the tomato paste. This softens their flavour and gives the paste a chance to cook briefly in the fat.

Spices: paprika and chilli flakes need only a minute of stirring. Keep them moving in the pot so they become fragrant without scorching.

Watch the simmer

After the water comes to a boil, reduce the heat to medium-low and let the stew simmer for 30 minutes. A steady, gentle simmer helps the sauce come together without rough boiling that can break the beans.

The recipe gives no fixed time for the final adjustment stage: use the beans and gravy as your guide. Stop when the beans are as soft as you like and the sauce is as thick as you prefer.

Season to your taste

Salt and pepper: add them when the stew goes to a simmer, then taste again before serving. The beans and gravy can absorb seasoning as they cook, so make the final adjustment at the end.

Chilli: the flakes add a little heat, but their strength varies. For a milder bowl, reduce them or leave them out.

Make it a meal

Bread: serve it alongside the stew to mop up the tomato gravy. Bulgur or rice are also suggested accompaniments and make the meal more filling.

Finish: add chopped parsley and lemon wedges at the table. A squeeze of lemon cuts through the stew’s buttery richness.

Recipe notes & tips

• Soak the beans overnight and boil them for the full 2 hours before starting the stew.
• Cook the tomato paste for its full minute so it blends into the onion mixture.
• Keep the pot at a gentle simmer once the heat is lowered.
• Stir carefully after adding the beans to help them stay intact.
• Taste the gravy near the end and adjust the salt and pepper before serving.
• Serve lemon wedges separately so everyone can season their own bowl.

Variations

• Milder stew: reduce or omit the chilli flakes.
• More heat: add extra chilli flakes to taste.
• Herby finish: add more chopped parsley at the table.
• Citrus lift: squeeze lemon over each serving just before eating.
• Grain bowl: serve over bulgur or rice instead of alongside bread.

Common mistakes to avoid

• Skipping the bean pre-cooking: soak overnight and boil for 2 hours as directed before adding them to the stew.
• Boiling hard: lower the heat after the first boil so the beans are less likely to break apart.
• Scorching the spices: stir the paprika and chilli for just 1 minute and keep them moving.
• Leaving the sauce too thin: continue cooking until the gravy reaches the consistency you want.
• Over-seasoning early: taste at the end and adjust the salt and pepper gradually.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until steaming hot, adding a splash of water if the gravy has thickened; stir carefully to keep the beans whole.

Frequently asked questions