White beans with rice is the traditional Turkish dish. It is to us what pasta is to Italians. If you have pickled vegetables, especially cabbage, with it, you cannot expect more. There are variations of this recipe based on what kind of meat you want to use, or you may completely skip the meat part as I do. You can cook white beans with stew beef or lamb, with ground meat, pastrami (pastirma), and/or soujuk (sucuk, Turkish sausage). My favorite kuru fasülye is with pastrami.

Very traditioanl version of Turkish white beans would definitely have stew meat, beef or lamb, and would probably not have green pepper. Since I wanted to make a vegeterian dish, I replaced meat with peppers.

2 cups of cooked cannellini: white kidney: fazolia
even better dermason/whit beans(it’s always tastier to use dried beans, but if you’ll use canned beans do not forget to rinse them well) or 2 cans of those beans
3 tbsp olive oil or butter
1 tbsp tomato paste
2 onions, chopped
2 banana or red peppers, chopped
2 tomatoes, diced (If you want to use canned tomato, prefer petite diced one)
1-2 cup of water
1 tsp pepper flakes
1 tsp ground black pepper
2 tsp salt
dried chili peppers (only if you like spicy food)


-Soak beans in water over night and then the next day, boil them until soft OR pressure cook dried beans for 35-40 minutes OR use canned beans.
-Heat oil in a pot and sauté onion and pepper until soft: 7-8 minutes. Add tomato paste and stir for another 2 minutes.
-Pour in first beans, then tomatoes, and then water until the water level is 1/2 inch above the beans. Add salt, black pepper, and pepper flakes. Stir once or twice very gently (do not forget the beans are tender now and we don’t want to smash them). If you will use dried chili peppers, place them on top. Cover and simmer on low for 25-30 minutes.
-Serve with rice, especially on top of rice. Turkish style white beans are awesome with pickled vegetables like white cabbage, cornichons, carrots, etc.


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