Epic Turkish White Bean Stew with Meat Recipe | Vegetable Bulgur Pilaf Recipe
Recipes in this Video
Kuru Fasulye, a beloved dish in Turkey, is often associated with home cooking and family gatherings. Traditionally made with white beans and meat, it reflects the agricultural roots of the region, utilizing simple, hearty ingredients. This stew is often served with rice or crusty bread, making it a comforting meal, especially during colder months. Today, it remains a staple in Turkish cuisine and has variations across the Mediterranean.
Ingredients
- ●white beans
- ●beef
- ●onion
- ●garlic
- ●tomatoes
- ●green bell pepper
- ●carrot
- ●olive oil
- ●salt
- ●black pepper
- ●paprika
- ●bay leaves
- ●water
- ●parsley
- ●lemon
Instructions
- 1Soak white beans in water overnight.
- 2Drain and rinse the soaked beans.
- 3Heat olive oil in a large pot over medium heat until shimmering.
- 4Add chopped onions and sauté until translucent, about 5 minutes.
- 5Stir in minced garlic and cook for 1 minute until fragrant.
- 6Add diced beef to the pot and brown on all sides, about 5-7 minutes.
- 7Incorporate chopped tomatoes and green bell pepper, cooking for another 3-4 minutes.
- 8Add the soaked beans to the pot along with diced carrots, salt, black pepper, paprika, and bay leaves.
- 9Pour in enough water to cover the ingredients by about an inch.
- 10Bring to a boil, then reduce heat to low and cover, simmering for 1.5-2 hours until beans are tender.
- 11Check occasionally, adding more water if necessary to keep the stew from drying out.
- 12Once cooked, stir in chopped parsley and adjust seasoning if needed.
- 13Serve hot with a squeeze of lemon juice over the top.
Ingredient Alternatives
beef
Healthier: chicken
Cheaper: pork
Chicken is leaner and pork is often less expensive.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is typically less expensive while still providing good cooking properties.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup bulgur wheat
- ●2 cups vegetable broth
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 medium carrot, diced
- ●1 medium bell pepper, diced
- ●1 cup green peas (fresh or frozen)
- ●2 tbsp olive oil
- ●1 tsp cumin
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1Rinse the bulgur wheat under cold water and drain.
- 2In a medium saucepan, heat the olive oil over medium heat.
- 3Add the chopped onion and garlic, sauté until the onion is translucent, about 3-4 minutes.
- 4Stir in the diced carrot and bell pepper, cooking for another 5 minutes until softened.
- 5Add the bulgur wheat to the pan, stirring to combine with the vegetables.
- 6Pour in the vegetable broth, and add cumin, paprika, salt, and black pepper.
- 7Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 12-15 minutes, or until the bulgur is tender and the liquid is absorbed.
- 8Stir in the green peas and cook for an additional 2-3 minutes until heated through.
- 9Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- 10Garnish with fresh parsley before serving.
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