HOW TO COOK 'KURU FASULYE' - TURKISH WHITE BEAN STEW - In a Pan or Pressure Cooker

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Turkish food at home

HOW TO COOK 'KURU FASULYE' - TURKISH WHITE BEAN STEW - In a Pan or Pressure Cooker

Music: Yemen Turkusu - Turkish Folk Song
Arrangement and piano: Elvan A. ULUCINAR

In this episode, I'd like to share with you, my version of Turkish 'KURU FASULYE' recipe. You can also use chickpeas instead of the beans. To specify the cooking time, is the only difficult part of the recipe and there is a tip for that in this video. I don't add meat when cooking beans, but feel free to add if desired. You can also add some slices of PASTIRMA (Turkish cured beef) or SUCUK. (Turkish sausage)

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INGREDIENTS (2 servings)
1 cup dried white beans (or chickpeas)
2 onions
1 long green pepper
4-5 cherry tomatoes
1 tbsp tomato paste
1 clove garlic
1-2 raw meaty bone, rinsed (optional)
3 cups hot water
A pinch of sweet paprika
A pinch of cumin
1 tsp granulated sugar
Salt&pepper
1 tbsp olive oil and butter
DIRECTIONS
You can cook the beans in a pressure cooker pretty fast. But I usually use a pan, because I like to have a control when cooking.
Cooking time of beans vary. Depending on the type of the beans, also who knows how tender you like it :)
To be sure, I suggest to cook 2-3 tbsp beans for testing.
Soak the beans overnight with warm water, drain then transfer into a pan, fill the pan with water.
Bring to a boil, over medium high heat.
Once boiling, reduce heat to medium low, cover and simmer for 1 hour, check.
If not cooked, set the timer to 20 minutes, and repeat the same.
When nearly cooked, check the beans in every 10 minutes.
Add some hot water if needed.
And if you have such a bad memory like me, make sure to take a note of cooking time :)
To get started: Rinse beans, soak in warm water overnight.
Drain and transfer into a pan, add 4-5 cups water.
Bring to a boil, over medium high heat.
Using a spoon, skim off the foam.
Sprinkle a pinch of cumin, mix.
Reduce heat to medium low, cover and simmer until tender but not fully cooked.
Bean needs to cook for about 40 minutes with the veggies, and my beans are cooked in 1 h 40 m, so I pre-cook for 1 hour.
Meanwhile, chop 2 onions and 1 green pepper into cubes.
We will be adding 1 onion and the green pepper later on, so set aside half of chopped onions and the pepper, until needed.
Puree tomatoes in a blender, peel 1 clove garlic.
If using bone, it might be a good idea to wrap it with a clean cheese cloth.
When pre-cooking time of beans is nearly done, heat olive oil and butter in a pan, over medium low heat.
Add 1 chopped onion, sprinkle a pinch of salt&pepper.
Sautee for about 7-8 minutes or until tender, stirring occasionally.
Add garlic.
Sprinkle a pinch of sweet paprika, add some hot paprika if desired.
Add tomato paste, mix well.
Add the pureed tomatoes, 3 cups hot water.
When the time is up, transfer pre-cooked beans into the pan, using a slotted spoon.
Reserve the boiling water, and keep it warm.
Add 1 tsp sugar and wrapped bone into the dish.
Bring to a boil, cover and cook for 20 minutes, over medium low heat.
Add reserved onion&green pepper, cook for another 20 minutes.
Season to taste.
Scoop some boiling water of the beans, if needed.
If you like the stew juicy, add little more.
You can also put a few slices of PASTIRMA or SUCUK on top, if desired.
Cook after seasoning for 5 minutes.
Mix once or twice, then turn off the heat.
Let the stew rest for at least 30 minutes before serving.
Discard the wrapped bone and garlic, serve.
To cook the beans in a pressure cooker: Heat 1 tbsp olive oil and butter in the cooker, over medium low heat.
Add 1 chopped onion and green pepper, sprinkle a pinch of salt&pepper.
You can also add some cubed meat, if desired.
Sautee until tender, stirring occasionally.
Add garlic, sweet paprika&tomato paste, mix well.
Add pureed tomato, soaked and drained beans.
Add 1 tsp sugar, 2 - 1/2 cups hot water.
Sprinkle a pinch of cumin, season to taste.
Bring to a boil over medium high heat, then put the lid on, lock, choose programme.
Be very careful following instructions of your cooker about: 'attaching the lid, choosing programme, reducing heat, then reducing steam pressure and opening the pot'!
When it reaches high pressure , lower the heat and cook for about 30-35 minutes.
Then turn off the heat, wait for 5 minutes before lowering the pressure inside the cooker.
Do NOT attempt to lift the lid off of the cooker, wait for 15 minutes before opening the pot.
Only then remove the lid carefully, serve.
KURU FASULYE is traditionally served over some pilaf, or with pilaf, pickles and ayran or cacik on the side.