Ingredients used: Dere Dermason Beans (White Beans) 1000 g
The classic white bean stew (Kuru Fasulye) is one of the best-known dishes of Anatolian cuisine. Its distinctive character comes from slow cooking, a well-balanced tomato sauce and the perfect consistency of the beans. The high-quality Dermason beans are characterised by the fact that they hold their shape during cooking, become soft on the outside and take on a creamy consistency on the inside. This dish is filling and flavorful, and its taste develops even better the next day.
Ingredients
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2 glasses of Dermason beans
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1 large onion
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2 garlic cloves
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1 green pepper (or pointed pepper)
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1 tablespoon of tomato paste
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1 teaspoon of paprika powder
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4 tablespoons of olive oil
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5 to 6 tumblers of hot water
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Salt
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freshly ground black pepper
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optional: 1 small dried hot pepper (chilli)
Preparation
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Wash the beans thoroughly and soak them overnight in plenty of water. This step is very important for even cooking and a pleasant texture.
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The next day, drain the soaking water and cook the beans in fresh water for about 30 to 40 minutes until they are tender, but not yet falling apart.
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Heat the olive oil in a wide saucepan over a medium heat. Sweat the finely diced onion until translucent. Add the minced garlic and chopped pepper and sauté briefly.
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Add the tomato purée and fry it, stirring constantly, until the colour darkens slightly and the sweetness of the purée comes out. Add the paprika and stir briefly.
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Add the pre-cooked beans to the pot and mix everything well. Add enough hot water to completely cover the beans. Optionally, you can add a dried hot chilli pepper for a mild heat.
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Let the dish simmer over a low heat for about 35-45 minutes. Stir occasionally so that the sauce develops evenly. Towards the end, the sauce should thicken, but the beans must not fall apart.
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Season with salt and freshly ground black pepper. After cooking, remove the pan from the heat and leave the dish to rest for at least 10-15 minutes. During this time, the starch from the beans combines ideally with the tomato sauce, creating a rich and full-bodied consistency.
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The white bean dish is traditionally served hot together with rice or fresh bread. If it is left to rest for a few hours, the flavour intensifies further; that is why it usually tastes even better the next day.
