🫘 Kuru fasulye (Turkish white bean stew)

Name: Kuru fasulye (Turkish white bean stew)
Total time: 120 min
Yield: 4
Cuisine: Turkey · Anatolia
Ingredients: 400 g dried white beans, soaked overnight; 2 onions, chopped; 3 tbsp tomato paste; 3 tbsp olive oil; 1 tsp sweet paprika, ½ tsp chilli flakes; 1.2 litres hot water; Salt and black pepper

Origin: Turkey · Anatolia

390kcal

per serving · 300 g

130kcal

per 100 g

21 gProtein7.1 g / 100 g

15 gFat5 g / 100 g

42 gCarbs14.1 g / 100 g

Kuru fasulye is a Turkish stew of dried white beans simmered slowly in a sauce of onion, tomato paste, olive oil and paprika. The beans turn soft and creamy while the sauce stays thick and brick-red. It is usually served hot with a side of rice and pickles, and it is one of the most common everyday lunches in Turkish homes and canteens.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not keto14.1 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

white beanstomato pasteonionolive oilpaprika

Recipe

4 servings120 min

Ingredients

400 g dried white beans, soaked overnight
2 onions, chopped
3 tbsp tomato paste
3 tbsp olive oil
1 tsp sweet paprika, ½ tsp chilli flakes
1.2 litres hot water
Salt and black pepper

Method

Drain the soaked beans, cover with fresh water and boil for 10 minutes, then drain.
Soften the onion in olive oil for 8 minutes.
Stir in the tomato paste and paprika and fry for 2 minutes.
Add the beans and hot water, bring to the boil, then cover and simmer on low heat for 60–80 minutes until the beans are tender.
Season with salt and pepper and let the stew thicken uncovered for the last 10 minutes.

How to make it lighter

Use 1 tbsp of olive oil instead of 3 — each tablespoon is about 120 kcal.
Serve with salad and pickles instead of a large plate of rice.
The beans are filling and rich in protein: a medium bowl is enough for a full lunch.

History

Kuru fasulye is a staple of Turkish home cooking and of lokanta canteens, often paired with rice pilaf. It is widely regarded as one of the country's most popular everyday dishes.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Kuru fasulye (Turkish white bean stew) and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →