Ingredients used: Dere Dermason Beans 1000 g
The classic white bean stew is one of the best-known dishes of Anatolian cuisine. Its character comes from slow cooking, a well-balanced tomato base, and the proper consistency of the beans. High-quality Dermason beans are distinguished by their ability to hold their shape during cooking while becoming tender on the outside and creamy on the inside. This dish is hearty, filling, and develops its full flavor especially on the next day.
Ingredients
2 cups of Dere Dermason beans
1 large onion
2 garlic cloves
1 green pepper
1 tablespoon of tomato paste
1 teaspoon of paprika powder
4 tablespoons of olive oil
5–6 cups of hot water
Salt
Freshly ground black pepper
Optional: 1 small dried chili pepper
Preparation
Wash the beans thoroughly and soak them overnight in plenty of water. This step is essential for even cooking and a pleasant texture. The next day, drain the soaking water and pre-cook the beans in fresh water for about 30–40 minutes, until they become tender but do not fall apart.
Heat the olive oil in a wide pot over medium heat. Sauté the finely diced onion until translucent. Add the chopped garlic and the finely chopped pepper, and cook briefly together.
Stir in the tomato paste and sauté it, stirring constantly, until the color deepens slightly and its natural sweetness develops. Add the paprika powder and mix briefly.
Add the pre-cooked beans to the pot and mix everything well. Pour in enough hot water to completely cover the beans. If desired, add a dried chili pepper to give the dish a subtle heat.
Let the stew simmer gently over low heat for about 35–45 minutes. Stir occasionally so that the sauce develops evenly. In the end, the consistency should be rich and smooth, without the beans falling apart.
Season with salt and freshly ground black pepper to taste. After cooking, remove the pot from the heat and let it rest for at least 10–15 minutes. During this phase, the starch from the beans blends with the tomato sauce, creating a full-bodied texture.
The white bean stew is served hot, traditionally with rice or fresh bread. Its aroma becomes more intense if it is allowed to rest for a few hours, which is why it often tastes even better the next day.
