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1
Soak the beans overnight
8–12 Hours (Overnight)
No heat — room temperature, ~20°C (68°F)
Rinse the 400 g dried white beans, pick out any stones, and put them in a large bowl. Cover with plenty of cold water — at least three times their volume — and leave to soak overnight. Drain and rinse before cooking.
Beans roughly double in size, so use a bowl with room to spare.
Done when: Beans plump, doubled in size and pale.
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2
Simmer the beans until almost tender
40 Mins
Gentle simmer, ~95°C (203°F)
Put the drained beans in a large pot, cover with about 800 ml fresh water and bring to a boil. Skim off any foam, then lower the heat and simmer gently for about 40 minutes, until the beans are almost tender but still hold their shape.
Do not add salt or tomato yet: salt and acid slow down softening, so the beans can stay tough for hours.
Done when: Beans yield to a finger press but still hold their shape.
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3
Build the tomato sauce
10 Mins
Medium heat, ~175°C (350°F)
While the beans simmer, heat the olive oil in a second large pot over medium heat. Soften the onion and green pepper for about 5 minutes, add the garlic for 1 minute, then stir in the tomato paste and chopped tomatoes. Cook for 3–4 minutes, stirring, until the paste turns brick-red and smells sweet.
Let the paste fry properly: raw tomato paste tastes tinny, fried paste tastes rich.
Done when: Onion soft, paste brick-red and fragrant.
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4
Combine and simmer
20 Mins
Low simmer, ~95°C (203°F)
Tip the drained beans into the sauce, add 700 ml hot water and the salt, and stir gently. Simmer uncovered for about 20 minutes, stirring now and then, until the sauce thickens and the beans turn creamy. Add splashes of water if it gets too thick, and the chilli flakes if using.
Stir with a wooden spoon and go gently: the beans are soft now and break easily.
Done when: Beans creamy, sauce thick enough to coat a spoon.
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5
Rest and serve
5 Mins
No heat — resting, ~60°C (140°F)
Take the pot off the heat and rest for 5 minutes so the sauce settles. Stir in the chopped parsley, taste and adjust the salt, then ladle into bowls and serve hot with rice pilaf.
The stew thickens as it rests, so leave it a little looser than you want it on the plate.
Done when: Stew settled, parsley bright, sauce glossy.
auto_awesome Finishing Touches & Plating
Ladle the kuru fasulye into deep bowls, spoon the thick tomato sauce over the top and serve at once with rice pilaf, pickled peppers and bread for the sauce.
Turkey
50m
