Turkish Bean Stew by Dad

A comforting and flavorful Turkish-style white bean stew

preptime15 min
cooktime1½ hr
servings6-8 servings
Ingredients

Ingredients:

  • 1 to 1.5 cups of dried white beans (such as cannellini or navy beans)

  • 1 medium onion, finely chopped

  • 1 large ripe tomato, diced or ½ cup crushed tomatoes

  • 3 tbsp olive oil (for sautéing)

  • 2 tbsp tomato paste

  • 1 tsp salt, or to taste

  • ½ tsp black pepper, or to taste

  • 1 tsp sweet paprika

  • 1 dried or fresh chili pepper, chopped (optional, for heat)

  • 5-6 cups boiling water (or as needed to cover beans)

Preparation

Preparation:

  1. Soak the beans in water overnight or for at least 8 hours. Drain and rinse before cooking

  2. Place beans in a large pot, cover with fresh water, and bring to a boil

  3. Simmer for 45-60 minutes or until beans are tender but not mushy. Drain and set aside

  4. In a large pot, heat olive oil over medium heat

  5. Add the chopped onion and sauté until translucent and golden, about 5 minutes

  6. Stir in the diced tomato, tomato paste, salt, pepper, and paprika

  7. Cook for 2-3 minutes until fragrant and well combined

  8. Add the cooked beans to the pot, stirring gently to coat with the tomato mixture

  9. Pour boiling water over the bean mixture, covering the beans completely

  10. Bring to a gentle simmer, then reduce heat to low

  11. Cover and cook for 20-30 minutes, allowing the flavors to meld and the stew to thicken slightly

  12. Taste and adjust seasoning

  13. For extra heat, add chopped chili pepper

  14. Serve warm with crusty bread or rice, if desired

Notes

Notes:

  • For a slightly tangy twist, add a squeeze of lemon juice just before serving

  • Avoid cooking a large quantity, as it’s best fresh

  • Beans should be tender but intact, giving a pleasant bite

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Turkish Börek