Kuru fasuliye is a traditional dish that consists of white beans cooked in a rich tomato-based sauce with various spices and beef. It can also be made without beef for a vegan option. It is a popular comfort food, especially during the winter months. The dish is typically served hot and can be enjoyed as a main course or as a side dish alongside rice or bread. The secret to a delicious kuru fasuliye lies in the slow cooking process, which allows the flavors to meld together beautifully. The beans are soaked overnight and then simmered for hours until they become tender and creamy. However, in my version, to speed things up, I used canned Cannellini Beans. The sauce, made from tomatoes, onions, garlic, and red pepper paste, adds depth and richness to the dish. Additional ingredients such as Buillon, Aleppo pepper, and black pepper enhance the flavor profile even further. Kuru fasuliye is not only hearty and satisfying but also nutritious, as it is packed with protein and fiber from the beans. With its comforting taste and wholesome ingredients, kuru fasuliye is truly a beloved dish that brings people together around the dining table.
Ingredients:
1 pound beef pieces
Butter
Olive oil
1 onion, finely diced
5 cloves garlic, squeezed
2 (14oz.) cans of cannellini beans
1/2 cup tomato paste
1 tablespoon pepper paste
Beef bouillon
Salt
Black pepper
Aleppo pepper
Directions:
Add meat to a pressure cooker, cover with water, add half an onion and salt, and bring to a boil.
Remove the foam, close the pressure cooker, and cook for 35 minutes.
Once cooked release pressure and open.
In another pot, melt butter and add olive oil.
Add diced onion and garlic, and cook until wilted.
Add tomato paste and pepper paste and mix it well for 2 minutes.
Remove meat with a slotted spoon and add it to the sauteed onions, mix well.
Add drained beans and mix well.
Add enough broth from meat to cover, salt, black pepper, Aleppo pepper, and beef bouillon. Mix.
Cover and cook on medium heat for 30 minutes. Mix occasionally.
Serve with MIDDLE EASTERN RICE PILAF.
