Turkish white beans with stew is a traditional, well-known dish in Turkey. Widely served in Turkish restaurants and houses. With small hints, it is easy to make and so delicious especially with fluffy pilaf. It is one of the most cooked and loved dishes in Turkey for both rich and poor.
Ingredients For White Beans With Tomato Sauce And Meat:
2 cups white beans (soaked overnight) These are white kidney beans but we have other types too. In Turkish, we call them “horoz fasulye”, “Dermason”, “Şeker Fasulye”
4-5 tbsp olive oil 300-400gr. cubed beef (optional, you can make it vegan too)
1 big onion
a tbsp butter
1 tbsp tomato paste
1/2 tbsp pepper paste (optional, if you don’t have just use tomato paste)
1/2 tsp flour salt, cayenne pepper
How To Make Turkish Navy Beans Dish
Soak the white navy or similar beans overnight. I used white kidney beans as we call “Horoz Fasülye” in Turkish but we have different types to and “şeker fasulye” and “dermason” are one of the well-known ones. Wash and drain and put it in a regular pan and add plentiful water and begin to cook.
Check the beans after boiling and discard the foamy part with a colander and cook for about 10-15 minutes. It will help to get rid of the natural gas inside the beans and we will continue to cook after it meets with meat 🙂
In a pressure cooker or regular big pan add olive oil and about 300gr. cubed beef and sautee until brown and the juice is clear.
Add chopped onions, stir for about 3 minutes and add the tomato and pepper paste (if using) and the precooked beans. Continue to sautee for 2-3 minutes.
Add salt, cayenne pepper, and a tsp flour and cook for 2 more minutes.
Add hot water covering about 2 cm top of the beans and cook closing the pressure cooker for at least about 20 minutes or more until beans and meat are soft.
I made 30 minutes meal in this episode. Beginning with a traditional tarhana soup, leek dish with ground beef, and whole wheat spaghetti with tomato paste sauce. As a side dish I take out pickled cabbage that I made before and as a dessert 2 ingredient fig pudding which is a traditional dessert we call “incir uyutması” in Turkish.
3-4 tbsp olive oil
200gr. Ground beef or more
1 onion (optional – I didn’t add this time as someone suggested but I usually do:)
400 – 500gr. Leeks (most of the green part left out after scaled)
1 carrot (optional would suggest adding)
1 tbsp tomato paste
1/2 tbsp pepper paste
2 tbsp rice
Salt, ground black pepper, and hot red pepper flakes to taste
Enough hot water
For the whole wheat spaghetti
500gr. Whole wheat spaghetti
2 tbsp butter
4 tbsp olive oil
1 tbsp tomato paste
Salt to taste
The recipe for making tarhana from scratch is here: https://youtu.be/SkD09xJplBo. (it is in Turkish I will translate the ingredients first and the video as soon as I can) you can also buy ready ground tarhana from stores in Turkey and if they sell in Turkish shops in other countries. The recipe for 2 ingredient fig pudding is here: https://youtu.be/k6_wvjUwpus
How To Make Ground Meat Leek Dish
First, clean the top and bottom parts of the leeks and peel off one layer. Cut the leeks in 1 cm thickness.
Meantime in a wide big pan heat olive oil and brown the ground beef. You can skip adding the meat and make it vegan too. Also to make it extra tasty you can cut one onion and add it over the ground beef before the leeks.
After the meat is totally browned add tomato and red pepper pastes and continue to saute for about 2 minutes.
Add leeks and washed and drained rice, saute for 3-4 minutes. Season it with red pepper flakes, salt, and black peppers. Pour over about half a cup of hot water and close the lid. Cook with its steam for about 10 minutes.
After 10 minutes add more water until about halfway of the dish and continue to cook on low heat, lid close until veggies are soft. Let the dish rest for 20 minutes at least and enjoy!
Turn the dish into a complete menu in 30 minutes:
I made a complete menu with the meat leek dish in the video in 30 minutes by making:
To make the whole wheat pasta with tomato paste simply boil the pasta in hot salty water according to package and drain keeping 1/2 cup from the pasta water. Cook tomato paste in butter and olive oil for 2 minutes and add the drained pasta and about 1/3 cup from the pasta sauce. Stir until well coated. Turn off the heat, serve warm after 10 minutes rest.