Kuru fasulye
Kuru fasulye, from above
VegTurkey

Kuru fasulye

White beans in tomato sauce with rice. Turkey's national comfort, rajma chawal's cousin.

75 minTime
15 gProtein each
mildSpice
8hPlan ahead. Soak for 8 hours first; the 75 minutes come after.
Turkey's rajma chawal2 chapters · 1 min read

Make it your way

Grandma's wayTurkish home style.
The original
289kcalsame
15 gproteinsame
10 gfibresame
75minutessame

The original kuru fasulye.

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Dried white beans (haricot beans, navy beans)1½ cups dried white beans, soaked overnight
Onion1 large, chopped
Tomato puree¼ cup, or pepper paste
Tomato2, grated
Butter1½ tbsp
Olive oil1½ tbsp
Kashmiri chilli powder1 tsp
Saltto taste
Water5 cups

Method

3 steps
  1. 1Pressure cook the soaked beans with fresh water for 4 whistles. Let the pressure release naturally.
  2. 2Cook the onion in butter and oil until soft, then add the paste, chilli and grated tomato.
  3. 3Add the beans with their cooking liquid and simmer until the sauce is thick.
Serve it like this

Serve in bowls next to rice pilaf, with pickles and raw onion.

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Make it a meal

What goes with Kuru fasulye: a bread or rice, a side, something to drink and something sweet.

Bread or rice Riz bi sha'iriyeh25 min
Bread or rice Methi thepla40 min
On the side Cacık10 min
On the side Piyaz30 min
To drink Ayran5 min
Something sweet Lokum90 min
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