- Course: Main course
- Turkish
- Traditional
- White Beans
- Stew
- Main Course
- Turkish Cuisine
Turkish White Bean Stew (Kuru Fasulye)
Iconic Turkish kuru fasulye made with Cilin premium white beans, gently braised in a rich tomato and pepper paste sauce until melt-in-the-mouth tender.
- Prep
- 20 minutes
- Cook
- 1 hour 15 minutes
- Total time
- 1 hour 35 minutes
- Servings
- 6
- Difficulty
- Medium
Often called Turkey's unofficial national dish, kuru fasulye is the heart of traditional tradesmen diners (esnaf lokantası). Creamy, tender white beans bathed in a savory emulsion of sweet pepper paste, aromatics, and rich broth.
The Cilin Bean Advantage
The usual problem with bean stew is that some beans fall apart while others stay hard, most often because beans of different sizes end up in the same pack. Cilin white beans are sieved, cleaned and sized at our plant in Mersin, so they soften together and thicken the sauce with their own starch.
Tips for Perfection
- Overnight Soak: Soak beans in plenty of cold water for at least 8 to 12 hours.
- Skim the Foam: During initial par-boiling, skim the white froth from the surface for easy digestion and clean flavor.
- Gentle Simmer: Low, steady heat ensures the sauce thickens naturally from the beans' own starch without breaking the skins.
Our production is TSE and Halal certified and runs under ISO 9001 and ISO 22000 management systems.
To source Cilin white beans wholesale or for export, get in touch with our team.
Ingredients
Servings: 6
- 2 cups (360 g) Cilin Turkish White Beans
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp extra virgin olive oil
- 1.5 tbsp tomato paste
- 1 tbsp Turkish mild pepper paste
- 1 green sweet pepper, sliced
- 4-5 cups hot meat broth or water
- 1 tsp salt
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
Method
Soak Cilin white beans in cold water overnight (8-10 hours). Drain, transfer to a pot with fresh water, bring to boil and par-boil for 15-20 minutes, skimming foam. Drain well.
In a heavy clay or cast-iron pot, heat butter and olive oil. Sauté onions and garlic over medium heat until translucent.
Add the sliced green pepper, tomato paste, and pepper paste. Cook for 2-3 minutes until fragrant.
Stir in the par-boiled beans, salt, paprika, and cumin, tossing to coat with the aromatics.
Pour in hot broth or water to cover the beans by about 2 fingers. Bring to a boil, then cover and reduce to a low simmer.
Simmer gently for 45-50 minutes until the beans are tender and the sauce is richly reduced. Serve hot with rice pilaf.
The product in this recipe
Cilin White Beans
Cilin White Beans, cleaned, sieved and sized at our facility in Mersin, is the heart of this dish.
View the productSourcing this product for wholesale or export?
We supply retailers, wholesalers, restaurants and importers in packs from 1 kg to 25 kg. Tell us what you need and we will prepare a quote for you.