Kuru Fasulye (Turkish White Bean Stew)

This classic Turkish white bean stew, known as Kuru Fasulye, combines creamy beans,and rich spices in a comforting and deeply flavorful dish. This stew can be made with our without beef, making it a great option for everyone. Read along to learn more about cultural significance and tips on how to make this dish at home.

Turkish cuisine offers a variety of stews that are packed with amazing flavors. These dishes including ground beef stew and chicken stew are usually served with rice. Kuru fasulye, a classic Turkish white bean stew, is a comforting meal that you can find in every Turkish household and even restaurants. The combination of hearty beans and tender beef stewed in a delicious tomato sauce is absolutely irresistible.

Recipe Highlights: Kuru Fasulye

Cultural Influence: Turkish

Dominant Flavor Profile: Rich, savory and mild

Skill Level: Beginner-friendly

Why You’ll Love This Recipe: This dish brings together simple ingredients in a deliciously satisfying meal. It’s great for meal prep and perfect for cozy dinners with family or friends.

History and Cultural Significance

Kuru Fasulye (pronounced: koo-roo fah-SOOL-yeh) is an iconic Turkish stew, beloved for its simplicity and depth of flavor. With roots tracing back centuries, this stew is a staple in Turkish homes. Frequently, it is enjoyed with fluffy rice or yogurt for a balanced, comforting meal. Turkish restaurants regularly feature it as a traditional option, and it’s widely cherished across the country.

While it shares similarities with other Mediterranean and Middle Eastern bean stews like it’s Lebanese cousin, fasoulyeh, Kuru Fasulye holds its own with unique Turkish flavors. Spices like pul biber (Aleppo pepper) and pepper paste bring elevated and bold flavors to this dish. A beloved choice for its heartiness, this stew has become one of the most beloved Turkish comfort foods, enjoyed year-round by locals and travelers alike.

Ingredients

• White Beans are the base of the stew, bringing creaminess and mild, earthy flavors. It’s best to use dry beans and cook them from scratch.

• Olive Oil adds richness and depth to the stew as the onions and beef sauté in it.

• Onion is caramelized to add sweetness and body to the stew’s base.

• Beef is used for additional richness; browning it adds a savory layer. Keep in mind that this is an optional addition and you can make this stew without meat.

• Tomato and Pepper Paste are Turkish staples that give a tangy, slightly spicy depth.

• Pul Biber (Aleppo Pepper) is a key spice in Turkish cuisine, adding mild heat and a hint of sweetness.

• Salt and Black Pepper are essential for enhancing and balancing all flavors.

How to Make Kuru Fasulye

Step 1: Soak the Beans

First, soak the white beans in cold water overnight, or at least 6-8 hours. Soaking softens the beans and reduces cooking time, ensuring they absorb the flavors of the stew.

Step 2: Sauté the Onions and Beef

In a large pot, heat olive oil over medium heat. Next, sauté the onions until golden, about 5 minutes. Add the stew beef, browning it for a few minutes until it develops a nice caramelized crust.

Step 3: Season

Now, add the tomato paste and pepper paste, stirring well until fully combined. Add pul biber, black pepper, and salt. Stir to combine.

Step 4: Add in The Beans and Water

After, add the soaked white beans and stir for a few minutes, allowing them to absorb the flavors. Add 4-6 cups of water, covering the ingredients completely. Bring to a simmer, cover, and cook on low for about 1 hour or until the beans and beef are tender.

Step 5: Serve

Serve the stew hot, with a side of rice or a dollop of yogurt for a complete Turkish meal.

Kuru Fasulye vs Fasouliyeh

Kuru Fasulye shares a lot with its Middle Eastern cousins, especially the Lebanese fasouliyeh. Both dishes celebrate the humble white bean, cooking it with tomatoes and spices for a hearty, comforting meal. However, they each have unique characteristics shaped by local ingredients and culinary traditions.

Similarities: Both Kuru Fasulye and fasouliyeh are staple bean stews in their respective cuisines and are often enjoyed as warming, filling meals. They each use white beans as the main ingredient, simmered in a tomato-based broth, and are usually flavored with either onions or herbs, garlic, and spices. These dishes also share the tradition of being served with rice or pilaf, creating a balanced and satisfying combination of flavors and textures.

Differences: While Kuru Fasulye often includes pul biber (Aleppo pepper) and sometimes pepper paste for added depth and warmth, Lebanese fasouliyeh typically relies more on a sauteed garlic cilantro mixture and a simpler tomato broth, which gives it a slightly lighter, less spiced profile. Additionally, fasouliyeh is more commonly made with lamb, while Kuru Fasulye usually features beef or is left vegetarian, which is more typical in Turkey. In both, the choice of spices and cooking methods reflects the subtle flavor variations between Turkish and Levantine cuisine, with each stew bringing out the local tastes of its region.

Variations

Vegetarian Variation: For a meatless version, simply omit the beef. The spices and tomato broth still create a rich, satisfying taste, making this a versatile option for both vegetarians and meat-lovers.

Regional Flavor Adjustments: In some parts of Turkey, Kuru Fasulye is made with a bit of extra pul biber (Aleppo pepper) or a touch of fresh dill for a unique twist. You can also add a dash of smoked paprika to bring out a smoky depth, especially if you’re using vegetables for a vegetarian version.

Storage

Leftovers can be stored in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stovetop or in the microwave, adding a bit of water if it has thickened.

Kuru Fasulye also freezes well. Let the stew cool completely then transfer to a freezer-safe container and freeze for up to 3 months. To serve, thaw the stew in the fridge overnight and warm it in a saucepan over medium heat.