{"id":6028,"date":"2026-02-23T10:18:11","date_gmt":"2026-02-23T10:18:11","guid":{"rendered":"https:\/\/derebakliyat.de\/?p=6028"},"modified":"2026-08-20T16:38:26","modified_gmt":"2026-08-20T16:38:26","slug":"homemade-baked-bean-stew","status":"publish","type":"post","link":"https:\/\/derebakliyat.de\/en\/hausgemachter-weiser-bohnen-eintopf\/","title":{"rendered":"Homemade White Bean Stew"},"content":{"rendered":"<p data-path-to-node=\"0\"><b data-path-to-node=\"0\" data-index-in-node=\"0\">Ingredients used:<\/b> Dere Dermason Beans (White Beans) 1000 g<\/p>\n<p data-path-to-node=\"1\">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.<\/p>\n<p data-path-to-node=\"2\"><b data-path-to-node=\"2\" data-index-in-node=\"0\">Ingredients<\/b><\/p>\n<ul data-path-to-node=\"3\">\n<li>\n<p data-path-to-node=\"3,0,0\">2 glasses of Dermason beans<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"3,1,0\">1 large onion<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"3,2,0\">2 garlic cloves<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"3,3,0\">1 green pepper (or pointed pepper)<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"3,4,0\">1 tablespoon of tomato paste<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"3,5,0\">1 teaspoon of paprika powder<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"3,6,0\">4 tablespoons of olive oil<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"3,7,0\">5 to 6 tumblers of hot water<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"3,8,0\">Salt<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"3,9,0\">freshly ground black pepper<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"3,10,0\">optional: 1 small dried hot pepper (chilli)<\/p>\n<\/li>\n<\/ul>\n<p data-path-to-node=\"4\"><b data-path-to-node=\"4\" data-index-in-node=\"0\">Preparation<\/b><\/p>\n<ol start=\"1\" data-path-to-node=\"5\">\n<li>\n<p data-path-to-node=\"5,0,0\">Wash the beans thoroughly and soak them overnight in plenty of water. This step is very important for even cooking and a pleasant texture.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"5,1,0\">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.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"5,2,0\">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 saut\u00e9 briefly.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"5,3,0\">Add the tomato pur\u00e9e and fry it, stirring constantly, until the colour darkens slightly and the sweetness of the pur\u00e9e comes out. Add the paprika and stir briefly.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"5,4,0\">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.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"5,5,0\">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.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"5,6,0\">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.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"5,7,0\">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.<\/p>\n<\/li>\n<\/ol>","protected":false},"excerpt":{"rendered":"<p>Product 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 when cooked, are soft on the outside\u2026<\/p>","protected":false},"author":1,"featured_media":7392,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[26],"tags":[51,47,49,53,50,44,42,46,52,43,48,45],"class_list":["post-6028","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte","tag-anatolischer-bohneneintopf","tag-bohnen-eintopf-rezept","tag-dermason-bohnen-rezept","tag-einfacherbohneneintopf","tag-tuerkische-bohnen-mit-tomatensauce","tag-tuerkische-weisse-bohnen","tag-tuerkischer-bohneneintopf-rezept","tag-tuerkisches-bohnen-rezept","tag-vegetarischer-bohneneintopf","tag-weisse-bohnen-eintopf","tag-weisse-bohnen-rezept","tag-weisse-bohnen-tuerkische-art"],"acf":[],"_links":{"self":[{"href":"https:\/\/derebakliyat.de\/en\/wp-json\/wp\/v2\/posts\/6028","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/derebakliyat.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/derebakliyat.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/derebakliyat.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/derebakliyat.de\/en\/wp-json\/wp\/v2\/comments?post=6028"}],"version-history":[{"count":5,"href":"https:\/\/derebakliyat.de\/en\/wp-json\/wp\/v2\/posts\/6028\/revisions"}],"predecessor-version":[{"id":7807,"href":"https:\/\/derebakliyat.de\/en\/wp-json\/wp\/v2\/posts\/6028\/revisions\/7807"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/derebakliyat.de\/en\/wp-json\/wp\/v2\/media\/7392"}],"wp:attachment":[{"href":"https:\/\/derebakliyat.de\/en\/wp-json\/wp\/v2\/media?parent=6028"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/derebakliyat.de\/en\/wp-json\/wp\/v2\/categories?post=6028"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/derebakliyat.de\/en\/wp-json\/wp\/v2\/tags?post=6028"}],"curies":[{"name":"WP","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}