Pastırmalı Kuru Fasulye is a comforting Turkish white bean stew enriched with the bold flavors of pastırma. This dish is a classic in Turkish homes and is often served for dinner, especially during the colder months. The combination of tender white beans, rich tomato sauce, and the smoky, savory flavor of pastırma makes this stew a hearty and satisfying meal.
Servings: 4
Prep Time: 10 minutes
Cook Time: 1 hour (if using pre-soaked beans)
Total Time: 1 hour 10 minutes
Ingredients
- 2 cups dried white beans (or 2 cans of cooked white beans)
- 100g (3.5 oz) pastırma, sliced
- 1 large onion, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon red pepper paste (optional, for extra flavor)
- 1 teaspoon paprika or pul biber (Turkish red pepper flakes)
- Salt and pepper to taste
- 4 cups water or chicken broth
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Beans: If using dried beans, soak them in water overnight. Drain and rinse the beans before cooking. If using canned beans, drain and rinse them thoroughly.
- Cook the Beans: In a large pot, add the soaked beans and enough water to cover them. Bring to a boil, then reduce the heat and let them simmer for 45-60 minutes, or until the beans are tender. If using canned beans, you can skip this step.
- Sauté the Onion: In a separate large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-6 minutes until softened and translucent.
- Add the Pastırma: Cut the pastırma slices into smaller pieces (removing the çemen coating if desired for a milder flavor). Add the pastırma to the pot with the onions and sauté for 2-3 minutes until the pastırma releases its flavor.
- Add Tomato Paste: Stir in the tomato paste and red pepper paste (if using). Cook for another 2 minutes, stirring constantly to incorporate the paste with the onions and pastırma.
- Add Beans and Simmer: Add the cooked beans (or canned beans) to the pot, along with 4 cups of water or chicken broth. Season with salt, pepper, and paprika or pul biber. Bring the stew to a boil, then reduce the heat and let it simmer for 20-30 minutes, allowing the flavors to meld.
- Serve: Once the stew has thickened and the flavors are well combined, remove from heat. Garnish with fresh parsley and serve with crusty bread or Turkish pilav on the side. Enjoy!
Things to Consider
- Pastırma Flavor: If you’re trying pastırma for the first time, you can reduce the intensity of its flavor by removing the çemen (spice coating) before cooking. However, if you love strong flavors, leave it on for a rich, authentic taste.
- Bean Options: White beans such as haricot or cannellini beans work best for this dish, but you can also use barbunya beans for a slightly different texture.
- Broth Options: Using chicken or beef broth instead of water will add extra depth to the stew, enhancing the flavor even more.
Tips
- Soaking the Beans: If you forgot to soak the beans overnight, you can use the quick-soak method by boiling the beans for 2 minutes and then letting them sit in hot water for 1 hour before cooking.
- Spice it Up: If you enjoy a spicier dish, add more pul biber or a pinch of cayenne pepper to the stew.
- Make it Ahead: This stew tastes even better the next day as the flavors have more time to develop, so feel free to make it ahead of time and reheat before serving.
Pastırmalı Kuru Fasulye is a delicious and nourishing dish that’s perfect for a cozy family dinner. The smoky pastırma gives this traditional Turkish white bean stew an extra layer of flavor, making it a meal you’ll want to enjoy again and again. Afiyet olsun!