Kuru Fasulye is a traditional Turkish recipe for a classic dish of beans and lamb in a tomato bell pepper and chilli base. The full recipe is presented here and I hope you enjoy this classic Turkish version of: Kuru Fasulye.
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Ingredients
400g white beans
250g diced lamb meat
1 onion, diced
2 garlic cloves, peeled and sliced
2 long green peppers sliced
2 tomatoes, blanched, peeled and chopped
1.5l hot water
4 tbsp butter
1 tbsp tomato purée
1 tbsp chilli paste
1 tsp salt
1/2 tsp ground black pepper
Method:
Wash and pick over the beans, place in a large bowl, cover with water and set aside to soak over night.
Place your terracotta (clay) cooking pot into the oven and pre-heat to 170C.
Rinse the beans well and put the rinsed white beans into a saucepan with enough water to cover the top of the beans. Bring to a boil and cook for about 35 minutes until they are just starting to become tender. Drain and set aside.
Combine the butter, diced onions, sliced garlic cloves and long green peppers in a saucepan. Cook over medium heat until onions attain a golden colour (about 6 minute). At this point add the lamb and fry until the lamb pieces are brown all over (about 5-8 minutes).
Add the peeled and chopped tomatoes, tomato purée, chilli paste, black pepper and salt. Stir well to combine and cook, stirring for about 5 minutes. Add the rinsed white beans and stir to mix with the other ingredients. Make sure they all mix well and then take the pan off the heat and set aside.
Take the heated terracotta (clay) cooking pot from the oven and pour in the bean and lamb mixture. Close the pot with its lid then return to the oven and cook for 60 minutes.
Serve hot, accompanied by cacık and rice or bulgur wheat.
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