Dry Beans with Meat / Etli Kuru Fasülye

Dry Beans Kuru FasülyePerhaps it might surprise you that Dry Beans with Meat / Etli Kuru fasülye is a very common main dish for Turkish families; even when guests are expected. We were on a family vacation abroad and guess what we asked for first when we came back; Dry Beans with Meat and Pilaf. Dry beans also go very well with bulghur pilaf.

Below you will find the recipe, but here are some tips:

– In order to get rid of the gas the beans might create it is better to soak them the previous night if possible. When you soak the beans, use cold water and change the water after two hours. Then the next day, change the water again before starting to cook. When you start cooking use cold water again to prevent the beans to crack.

– If you are sure of the quality and freshness of your beans, you might just skip the soaking part.

– Pick beans that are small and round. If available “ispir” or “seker” beans type will work out the best. It is better to use packaged beans. Do not use beans from different brands, types or packages as the cooking time might be different.

– As in many other dishes the slower you cook the more tasty will be your beans.

It might be good to know that you can easily prepare this dish without meat and make it vegetarian.

As I stated above I suggest rice pilaf or bulghur pilaf next to it. Also a cucumber yogurt salad-cacik or sweet compote of fruits will be a perfect mate. Enjoy.



Dry Beans with Meat / Etli Kuru Fasülye
Print Recipe
Very common main dish for Turkish families; even when guests are expected.
Dry Beans with Meat / Etli Kuru Fasülye
Print Recipe
Very common main dish for Turkish families; even when guests are expected.
Dry Beans
  1. First wash and drain the beans. Soak with double amount of water the previous night. Change water after two hours. Also change water before starting to cook.
  2. Use a medium sized pot and fill half of it with cold water together with the beans and boil.
  3. Add the 2 well chopped onions to the pot. Also add 1 table spoon of olive oil.
  4. First use high heat until the water boils, then lower the heat and cook until the beans are soft and edible. Meanwhile the water will evaporate. Make sure to have warm water handy so you can add if necessary. But do not add too much, or your beans will become too watery. Water should not be covering the beans.
  1. In another large pot light the heat to over a little bit higher them medium heat.
  2. Add the meat to the pot. Cover the lid. Do not mix or add oil to it untill the meat first leaves and then absorbs back its water.
  3. Then just when all the water is absorbed back add the butter and the olive oil.
  4. Chop the garlic cloves and add. Mix for a minute
  5. Add the tomato/pepper paste paste. It is upto you whether the pepper paste is hot or not. Cook, while mixing until you can smell the tomato paste.
  6. Peel and chop the tomato and add. When the tomato is cooked add the black and red pepper flakes and warm water enough to cover the bottom.
  7. Cover the lid and cook until the meat is well done. Check once in a while; if there is no water left at all you may add some warm water.
  1. When both the beans and the meat is ready in their own pots combine. Cook again, until they boil when together and then add salt to taste and close the heat.
  2. Serve warm. Pilav or bulghur are perfect companions.
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