Olive and Olive Oil Cuisine

White Bean Stew with Dry Vegetables (Kuru Fasulye)

When asked what was their favorite olive oil recipe,  townsperson in Sirinçı said Kuru Fasulye, and though it only has 1/4 cup olive oil in recipe, serving with warm country bread with a bowl of olive oil for dipping makes you think you are in heaven….

here it is as adapted from my favorite blog Delicious Istanbul by Olga : http://www.deliciousistanbul.com/blog/

“The whole idea of the stew is to feature the freshest and tastiest beans in that’s why I don’t think that using canned white beans does justice to the recipe. In this part of the world we prepare it from scratch, and “from scratch” aspect is not even emphasized because everyone assumes that this is the way to do it.” from Olga

Serves 4-6

Prep time: 5 min
Cook time: 1 h 20 min
Total time: 1 h 25 min


1 cup dry white beans
dry tomato halves, thinly sliced
dry red peppers (replace with more tomato), thinly sliced
dry eggplant shells (replace with dry mushrooms), thinly sliced
1/4 cup olive oil
1 medium onion, finely diced
1 large clove garlic, minced
1 tbsp high quality tomato paste
1 tbsp red bell pepper paste
1/2 tsp fine sea salt, or more to taste
ground black pepper, to taste


The night before: Soak the beans in 3 cups cold water. Wash the dry vegetables to remove any dust. Soak the dry vegetables in a different bowl pouring in enough cold water to cover them.

Cook beans: Drain the soaked beans, rinse and drain a second time. Place in a medium cooking pot, pour in 3 cups water, bring to a simmer and cook covered on low heat for about 40-60 min, or until the beans are almost done, i.e. soft but not mashed. Drain and set aside.

Make bean stew: Drain, rinse and drain again the soaked vegetables and cut into thin stripes. Meanwhile, in a medium cooking pot heat the olive oil and saute the diced onion and minced garlic for 3-5 min, or until turning golden. Stir in both tomato and pepper pastes. Then toss in the thinly sliced tomato, pepper and eggplant. Finally, add the beans, pour in 2 cups water (more, if you prefer a soupy stew) and season with salt and pepper. Cook covered on a low heat for 10 min for the flavors to mingle. Taste and adjust the seasoning, if required. Serve as a stand-alone dish or with plain pilaf as a garnish.




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