Vegetarian kuru fasulye
A Turkish white bean stew with tomato and pepper, made without meat. Serves 6; preparation times are approximate.
This version of kuru fasulye is made without meat: white beans simmer with onion, garlic, pepper, and a tomato-and-pepper-paste base. It is cooked in a clay pot in the oven; a regular pot can also be used.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Soak the beans
Cover the beans with water and soak for 12 hours. Drain and rinse them.
Ready to continue when: The beans are hydrated and the soaking water has been drained.
720 min - 02
Parboil the beans
Put the beans in a pot, cover with fresh water, and boil for about 35 minutes. Drain them when they begin to soften but still hold their shape.
Ready to continue when: The beans are beginning to turn tender but are not falling apart.
35 min - 03
Make the vegetable base
Preheat the oven to 170 °C and warm the clay pot. Melt the butter in a pan and cook the onion, garlic, and peppers until the onion is golden.
Temperature: 170 °C / 338 °FReady to continue when: The onion is golden and the vegetables are soft.
- 04
Add the tomato and seasonings
Add the tomatoes, tomato paste, pepper paste, salt, and black pepper. Stir and cook for about 5 minutes.
Ready to continue when: The tomatoes and pastes have combined into an even base.
5 min - 05
Bake the stew
Stir in the drained beans and hot water. Transfer the mixture to the clay pot, cover, and bake for 1 hour.
Temperature: 170 °C / 338 °FReady to continue when: The beans are tender and the stew is hot and brothy.
60 min - 06
Rest and serve
Remove the pot from the oven and let the stew rest for 5 minutes before serving.
Ready to continue when: The stew has rested and is ready to serve.
5 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Conservación de Alimentos y Cadena del Frío 2026 manipulador-de-alimentos.com/lecciones/conservacion-y-almacenamiento/
- LA BIOTECNOLOGÍA PARA LA SEGURIDAD ALIMENTARIA, ECONÓMICA Y LA GEOPOLÍTICA doi.org/10.37885/221211159
- Por qué el Sáhara Occidental es una pieza clave para la seguridad alimentaria mundial doi.org/10.64628/aao.swhdr6qsf
- SEGURIDAD ALIMENTARIA INFORME DE AESAN - IDELABINGENIERIA idelabingenieria.com/seguridad-alimentaria-informe-de-aesan-sobre-el-tratamiento-termico-de-…
- Combinaciones tiempo-temperatura para el cocinado seguro de los alimentos - ELIKA www.elika.eus/es/combinaciones-tiempo-temperatura-para-el-cocinado-seguro-de-los-alimentos/
- Tabla de temperaturas de seguridad alimentaria | Alimentia www.alimentiaformacion.com/blog/tabla-temperaturas-seguridad-alimentaria
- Cocinando a baja temperatura: claves para aplicar la técnica sous vide de manera segura - AZTI www.azti.es/blog/claves-para-aplicar-la-tecnica-sous-vide-de-manera-segura/
- Conservar alimentos mediante calor | Consumer www.consumer.es/seguridad-alimentaria/conservar-alimentos-mediante-calor.html
- Taller Argal argal.com/2023/02/06/consejos-para-la-conservacion-de-alimentos-en-casa/
- Informe del Comité Científico de la Agencia Española ... - CAIB www.caib.es/sites/seguretatalimentaria/es/documentos_de_interes/archivopub.do?ctrl=MCRST3305…
- Conservación de los alimentos - Garat Consultores www.garatconsultores.es/conservacion-de-los-alimentos/
- Kuru Fasulye Recipe (Turkish White Beans Stew) - Turkish Foodie turkishfoodie.com/kuru-fasulye/
- Best Kuru Fasulye Recipe | TG Gourmet tggourmet.com/blogs/tg-gourmet/kuru-fasulye-recipe?srsltid=AYCX9vJ-8gbP5Rxio7-KDNHpd0CDOkAuu…
- Kuru fasulye (receta) - EcuRed www.ecured.cu/index.php?oldid=3965652&title=Kuru_fasulye_%28receta%29
- Diferencia entre revisiones de «Kuru fasulye (receta)» - EcuRed www.ecured.cu/index.php?diff=cur&oldid=3963582&title=Kuru_fasulye_%28receta%29
State: Published after documentary validation; no “Tested” label is shown.