Turkish Bean Stew: A Comforting White Bean Recipe

Turkish bean stew, often called kuru fasulye, is a homestyle dish of tender white beans simmered with onion, tomato, and red pepper. This meatless version is hearty without being heavy, and its mellow, savory sauce makes it especially good with rice or bread; family and regional versions vary in seasoning and may include meat.

Ingredients

1 lb dried white beans, such as navy or cannellini beans (450 g)
8 cups cold water for soaking (1.9 L), plus more for rinsing
8 cups water for cooking the beans (1.9 L)
2 tablespoons olive oil (30 ml)
1 large yellow onion, finely chopped (about 1 cup or 150 g)
2 tablespoons tomato paste (32 g)
1 tablespoon Turkish red pepper paste, or biber salçası (16 g; optional, see substitute below)
1 cup crushed tomatoes (240 g)
1 teaspoon sweet paprika (2 g)
½ teaspoon Aleppo pepper or pul biber (about 1 g), or use a pinch of red pepper flakes
1 bay leaf
1½ teaspoons fine salt (9 g), divided, plus more to taste
¼ teaspoon freshly ground black pepper (about 0.5 g)
Up to 1 cup reserved bean-cooking liquid or water (240 ml), as needed
2 tablespoons chopped flat-leaf parsley (about 8 g), for serving (optional)
6 lemon wedges, for serving (optional)

Instructions

Soak the beans. Pick through the dried beans and discard any shriveled beans or small stones. Rinse them, place in a large bowl, and cover with 8 cups cold water. Leave to soak for 8 hours at room temperature, or overnight. Drain and rinse well before cooking. The beans expand considerably, so use a bowl with plenty of room.
Cook the beans until tender. Put the drained beans in a large pot and add 8 cups fresh water. Bring to a boil over medium-high heat, then lower the heat to maintain a gentle simmer. Skim off any foam that collects on top. Cook uncovered for about 70 minutes, stirring occasionally and checking that the beans remain covered with water. They are ready when creamy inside and tender all the way through but still holding their shape. If they are not tender, simmer for another 10 minutes and check again. Drain, reserving up to 4 cups of the cooking liquid; measure out 3 cups for the stew and keep the rest nearby in case you need it.
Build the tomato base. While the beans cook, warm the olive oil in a clean heavy pot or Dutch oven over medium heat. Add the chopped onion and cook for 7 to 8 minutes, stirring regularly, until soft and translucent but not deeply browned. Stir in the tomato paste and red pepper paste, if using, and cook for 1 minute. This brief cooking helps the pastes blend into the oil and gives the finished sauce a fuller flavor.
Season the sauce. Add the crushed tomatoes, paprika, Aleppo pepper, bay leaf, 1 teaspoon of the salt, and black pepper. Stir and cook for 2 minutes, scraping the bottom of the pot so the tomato paste does not stick. Pour in the 3 cups of reserved bean liquid, or use water if you did not save enough. Bring the mixture to a gentle simmer.
Simmer the stew. Add the drained beans and stir carefully so they stay whole. Reduce the heat to low, cover the pot with the lid slightly ajar, and simmer for 25 minutes. Stir once or twice, gently running a spoon across the bottom. If the sauce becomes thicker than you like, add reserved bean liquid or water a few tablespoons at a time. The stew should be saucy and spoonable, not dry, but it should not look like soup.
Finish and rest briefly. Remove the bay leaf. Taste the sauce and add the remaining ½ teaspoon salt, or more, as needed. Let the pot stand off the heat for 5 minutes before serving; the sauce settles and clings to the beans as it rests. Scatter with parsley if you like, and offer lemon wedges at the table.

Tips

Check the beans before making the sauce. Dried beans vary with age and storage, so the stated simmer is a guide rather than a guarantee. If the centers are chalky or firm, keep cooking them in fresh water until tender before adding tomatoes. Acidic ingredients can slow the softening of beans, which is why the tomato base goes in afterward.
Use the bean liquid for body. The starchy cooking water gives the sauce a silky texture and helps it cling to the beans. If you have drained it away, plain water works; the stew will be a little less rounded, so taste and adjust the salt and seasoning at the end.
Adjust the pepper paste carefully. Biber salçası is a Turkish pepper paste that can be sweet or hot depending on the jar. If you cannot find it, leave it out and add 1 extra tablespoon of tomato paste plus a small pinch of Aleppo pepper. The substitute gives a more tomato-forward sauce and less of the paste’s fruity pepper flavor.
Keep the simmer gentle. A hard boil can split the beans and make the sauce uneven. Once the beans are added, use low heat and stir with a light hand. If using canned beans for a quicker version, drain and rinse them, then reduce the final simmer to about 15 minutes so they do not turn mushy.

Serving Suggestions

Serve the stew hot in shallow bowls, with plenty of sauce and a scoop of steamed rice beside or underneath it. Turkish-style rice pilaf is a natural pairing, but plain long-grain rice, bulgur, or warm flatbread also works well for soaking up the tomato broth. A crisp salad of cucumber, tomato, and onion adds freshness, while pickled vegetables or a few olives bring a sharp, salty contrast.

For a simple meal, put the pot in the middle of the table with rice, bread, and lemon wedges so everyone can finish their own bowl. A squeeze of lemon is optional rather than traditional in every home, but its brightness can balance the stew’s soft, savory flavor. Parsley adds a fresh finish; add it just before serving rather than simmering it in the pot.

Variations

Make it with canned beans: Use about three 15-ounce cans (425 g each) of drained and rinsed white beans in place of the dried beans. Skip the soaking and bean-cooking steps, begin with the onion and tomato base, then add the beans with 2½ to 3 cups water or vegetable broth. Simmer gently for about 15 minutes. Canned beans are already soft, so avoid vigorous stirring.

Add meat: Some versions of kuru fasulye include small pieces of beef or lamb. Brown about ¾ lb (340 g) cubed stew meat in the pot before cooking the onion, then add water or broth and simmer until the meat is tender before proceeding with the tomato base. Timing depends on the cut and size of the pieces; use a food thermometer and follow the USDA FSIS safe minimum internal temperature for whole cuts of beef or lamb: 145°F (63°C), followed by a 3-minute rest.

Change the beans or heat: Navy beans give a soft, creamy result, while cannellini beans tend to remain a little larger and firmer. Great Northern beans are another suitable choice. For a milder stew, omit the Aleppo pepper; for more heat, add a little more at the table rather than making the whole pot spicy. You can also use vegetable broth for some or all of the bean liquid, though its salt level varies, so season only after tasting.

Storage and Reheating

Cool the stew and refrigerate it within 2 hours of cooking, divided into shallow airtight containers if the pot is large. It keeps for 3 to 4 days in the refrigerator. The beans continue to absorb liquid as they sit, so the stew may be thicker the next day; stir in a splash of water or broth when reheating. For longer storage, freeze in meal-size containers for up to 3 months, leaving a little room for expansion. Thaw overnight in the refrigerator for the most even reheating.

Reheat a portion in a covered saucepan over medium-low heat, stirring occasionally and adding liquid as needed. You can also use a microwave-safe bowl, covered loosely, stirring halfway through. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer; bring stovetop portions to a steady simmer as they warm. Avoid repeatedly cooling and reheating the entire pot: warm only the amount you plan to serve.

Frequently Asked Questions

What beans are best for Turkish bean stew?
Navy beans, cannellini beans, and Great Northern beans all work. Choose beans that are similar in size so they cook at about the same rate. Navy beans make a particularly creamy stew, while cannellini beans hold a more distinct shape. Very old dried beans may need extra simmering, even after an overnight soak.

Do I have to soak dried beans first?
Soaking for 8 hours helps the beans cook more evenly and makes the cooking time easier to estimate. If you forget, you can use a quick-soak method: cover the beans with water, bring them to a boil for 2 minutes, turn off the heat, and let them stand covered for 1 hour. Drain and rinse before cooking. The beans may still need extra time on the stove, so check their texture rather than relying only on the clock.

Can I make the stew without Turkish pepper paste?
Yes. Biber salçası adds a concentrated, fruity pepper flavor, but the recipe is still good without it. Use the suggested extra tablespoon of tomato paste and a pinch of Aleppo pepper, or simply omit the paste if you prefer a mild tomato stew. Taste before adding more salt because some prepared pastes are already salty.

Why are my beans still firm?
They may be old, or the simmer may have been too low for them to cook properly. Keep the beans gently simmering in water until tender before mixing them with the tomato sauce. Do not add the tomatoes early to try to speed things up; their acidity can make the beans take longer to soften. If the pot is running low on water, add hot water to keep the beans covered.

Can I prepare Turkish bean stew ahead?
Yes. The flavors meld as the stew rests, and it reheats well, so it is convenient to make a day ahead. Cool and refrigerate it promptly, then reheat only what you need to 165°F (74°C). If making it ahead, leave the parsley and lemon for serving so their fresh flavors are not lost.

Is this recipe vegetarian?
Yes, the main recipe uses beans, vegetables, and olive oil and contains no meat or dairy. Check the label if using prepared pepper paste or broth, since products can vary. The meat variation is optional and is not part of the base recipe.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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