Turkish White Bean Lamb Stew (Etli Kuru Fasulye | Episode 540


 White bean stew is a classic dish in Turkish cuisine that is loved by everyone. 
The beans and meat are cooked in tomato and pepper paste called salça. 
We use either beef or lamb when making this stew. It is totally up to you, use whichever you like most. Are you vegetarian? This is a versatile recipe, so you can just leave the meat out and follow the rest of the recipe as it is.
The kuru fasulye is served with Turkish rice (pilav), onion and pickles.

SERVES: 4-5 


For the bean stew:
  • 200g white beans, soaked overnight and drained or 400g canned beans
  • 350g lamb or beef, diced
  • 1 medium white onion, diced
  • 1 green pepper, diced
  • 2 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 tbsp pepper paste (optional)
  • 1 medium tomato, grated
  • salt
  • t/2 tsp black pepper
  • 1/4 tsp coriander powder
  • 1,2 L hot water
  • 1/2 tsp red pepper flakes
For the pilav:
  • 1 tbsp olive oil
  • 1/2 tbsp butter
  • 1 tbsp orzo or vermicelli
  • 150g rice
  • 360ml water
  • 1,5 tsp salt

1. To make the bean stew: Heat the oil in a deep pan and cook the diced meat until tender. Add the coriander, black pepper, salt, diced onion and pepper. Cook for 1 minute more. Add the tomato and pepper paste, stir together. Then add the grated tomatoes and soaked or canned beans, stir it together and pour in the water. 

2. Cover with the lid and allow to a simmer over medium high heat. Let it simmer covered for about 2 hours or until the beans are softened, check it every 15-20 minutes. Add more water if beans are not softened enough.

3.Remove from the heat, add the red pepper flakes, stir and cover the lid. 

1. To make the pilav: Cover the rice with warm water and allow to sit for about 30 minutes. Drain and rinse the rice.
Heat the oil and butter in a deep saucepan over a medium heat. Add the vermicelli or orzo and stir around for a few minutes until you see it start to change colour.

2. As soon as you notice the orzo start to go brown, add your rice and salt and continue to stir. Remember to keep the pan over a low heat and keep stirring, otherwise your rice and orzo will burn.

3. After 2-3 minutes add the water. Put a lid on it and turn up the heat and bring the rice to the boil, fully. Once the rice is boiling, give it a couple of stirs around, and reduce the heat to medium-low.
Leave your rice to simmer with lid for 8-10 minutes until the water or stock has absorbed. Add more water if rice is not softened enough.

4. Remove from the heat, put the lid on the pan and leave your Turkish rice to stand for 5 minutes.

Serve the bean stew with pilav on the side.

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