Kuru Fasulye Turkish Beans
Kuru Fasulye is a traditional hearty beef & bean stew. Our easy healthy Turkish Beans recipe is served with yogurt and pickled tomato salad.
Servings: 8
Calories: 730kcal
Equipment
- Dutch Oven
- measuring cups
- measuring spoons
- French knife
- Wooden spoon or spatula
- mixing bowl
Ingredients
Turkish Beans
- 5 1/2 cups Water
- 6 cups Canned Cannellini Beans
- 16 oz Stewing Beef 2 inch chunks
- 1 Large Spanish Onion chopped
- 4 tbsp Butter
- 8 Garlic Cloves peeled and smashed
- 4 sprigs Fresh Thyme
- 2 Bay Leaves
- 1 tsp Paprika
- 1 tsp Red Pepper Flakes
- 14 oz Canned Diced Tomatoes
- Kosher Salt
- 1/2 cup Fresh Parsley chopped
- 2 tbsp Fresh Dill chopped
- 2 tbsp Pomegranate Molasses
- Black Pepper
- 1/2 cup Greek Yogurt
Pickled Tomatoes
- 3 Plum Tomatoes cored, seeded, diced
- 3 tbsp Apple Cider Vinegar
- 1 tbsp Fresh Dill chopped
- 1/2 tsp Red Pepper Flakes
- 1 tsp White Sugar
- 1/2 tsp Kosher Salt
Instructions
Turkish Beans
- In a large Dutch Oven, combine the water, beef, beans, onion, butter, garlic, thyme, bay leaves, paprika, and red pepper flakes. Bring to a boil over the stove then cover and simmer over medium heat for 90 minutes.
- Stir in the tomatoes and 2 teaspoons salt. Simmer over the stove, uncovered until liquid is slightly thickened.
- Remove the beef chunks and set aside. Discard the thyme sprigs and bay leaves.
- Once cooled, finely chop the beef and stir into the pot. Add the parsley, dill and molasses. Taste and season with salt and pepper. Serve with yogurt and pickled tomatoes.
Pickled Tomatoes
- In a medium bowl, stir together all ingredients. Refrigerate for at least 1 hour.
Nutrition
Calories: 730kcal | Carbohydrates: 99.1g | Protein: 62.8g | Fat: 10.8g | Saturated Fat: 5.2g | Cholesterol: 66mg | Sodium: 315mg | Potassium: 2707mg | Fiber: 36.2g | Sugar: 14.6g | Calcium: 381mg | Iron: 24mg
