Baked Beans With Turkish Pastrami Pastırmalı Kuru Fasulye
This hearty Turkish bean stew with peppers, onions and tomatoes and spicy pasıtrma cured beef is perfect for late summer when the nights start to cool off.
Prep
Cook
| Category: | Meat 'Et' Beans & Peas |
| Seasons | Autumn Summer |
| Cuisine Type | Turkish |
Ingredients
Kuru Fasulye
| 1 Cup White beans (Kuru Fasulye) *Approx 200Grams |
| 2 Medium Onions, sliced |
| 1/2 Teaspoon Salt |
| 2 Large Red 'Çarlston' peppers |
| 4 Medium Green 'Sivri' pepper |
| 3 Large Tomatoes |
| 1 Teaspoon Red pepper paste (Alternatively tomato) |
| 1 Teaspoon Paprika |
| 1/2 Teaspoon Black pepper |
| 1 Tablespoon Pekmez (Grape molasses) *Optional |
| 50 Grams Turkish Pastrami (Pastırma) |
Baked Beans With Turkish Pastrami Pastırmalı Kuru Fasulye Directions
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Soak the beans in water the night before you wish to cook.
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The following day drain and place in a saucepan with enough water to completely cover and cook on a low boil for around 30-45 minutes. Remove with a slotted spoon any foam that may rise.
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When the beans have softened but still have a little bite, they are ready to cook in the sauce.
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As the beans come to the end of the cooking, take a medium frying pan and heat a little olive oil.
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Place the chopped onions into the oil along with the salt and fry until golden. (You may wish to add a little water to prevent them from catching)
- Once golden, add in the chopped peppers and fry until softened.
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Stir in the pepper paste and the chopped tomatoes.
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Add the vegetables and salça to the cooked beans along with the spices and pekmez.
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Cover the saucepan and turn to low heat for around 25-30 minutes or until a softness that you like. This will allow the flavours to balance and the tomatoes to cook down.
- Around 10 minutes before serving, add the thinly sliced pastırma pieces.
- Serve as is or with rice/bulgur pilaf and pickles.
Recipe notes
- I use dried beans and soak them overnight in a large bowl full of water if you prefer to use the no soak method simply increase the cooking time to your normal method
- Dried beans for making kuru fasulye can, of course, be substituted to cooked tinned beans. Cooking time will be reduced significantly.
- There are several types of dried beans available in Turkey, I personally favour Şeker or Ispir fasulye although don't always see them for sale. They are larger rounder and take a little longer to cook but result in a soft, creamy bean perfect for making traditional Turkish recipes like the kuru fasulye.
- Using a rapid boıl will cook the beans quicker but they are likely to split, keeping them to a simmering boil will keep them together and help develop flavour when other ingredients are added.
- Acidic foods such as tomato and salt can slow cooking down significantly, make sure your beans are cooked before adding the other ingredients.
- Pekmez or molasses is an addition to beans that I like very much but is not a traditional addition. I urge you to try it but feel free to commit if you desire.
- This kuru fasulye with Turkish pastrami is perfect for late summer and autumn if you can still get ahold of the peppers and tomatoes (In season toms are a must so if unavailable use grated / passata). Out of pepper season, we enjoy the comforting flavours of our winter beans with extra caramelised onions Turkish Beans With Caramelised Onion & Tomato & Sauce / Soğanlı Kuru Fasulye
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