Turkish · Dinner
Creamy White Bean and Spiced Sausage Stew
Sucuklu Kuru Fasulye
Anatolian white bean stew with sliced sucuk simmered in a deep tomato-pul-biber sauce until the beans turn creamy and the sausage releases its red oil, served over butter-toasted rice with parsley and lemon.
$$
10 minsPrep
40 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
728Calories
38gProtein
32gFat
72gCarbs
8gSugar
12gFiber
1240mgSodium
68mgChol
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Instructions
1
Prep
Slice sucuk into 5mm rounds. Dice onion and bell peppers. Mince garlic. Grate tomatoes and discard skin. Chop parsley. Halve lemon. Measure stock and water.
2
Sear
Heat olive oil in a wide pan over medium-high heat 1 minute. Add sucuk in a single layer, cook 2–3 minutes turning, until edges crisp and red oil releases generously.
3
Saute
Add onion and bell peppers over medium heat, cook 5 minutes until softened. Add garlic 30 seconds until fragrant. Stir in tomato paste, biber salcasi, pul biber, oregano, and cumin 1 minute until fragrant.
4
Build
Add grated tomato, salt, pepper, beans, and hot stock. Bring to a gentle simmer over medium heat 30 seconds. Drop heat to low, simmer 18–20 minutes until beans turn creamy. While stew simmers, melt butter over medium 30 seconds, add rice, toast 1 minute, pour hot water with pinch of salt, cover, cook low 12 minutes until tender.
5
Rest and plate
Off heat 3 minutes for stew to settle. Spoon rice onto deep plates, ladle stew generously over top, scatter parsley, finish with lemon squeeze, serve while hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g (8.5 oz) sucuk Turkish sausage
- 800g (28.2 oz) cooked white beans
- 240g (8.5 oz) yellow onion
- 6 garlic cloves
- 2 medium green bell peppers
- 400g (14.1 oz) ripe tomato
- 2 tbsp tomato paste
- 2 tbsp biber salcasi hot pepper paste
- 2 tsp pul biber Aleppo flakes
- 2 tsp dried oregano
- 1 tsp ground cumin
- 2 tsp fine sea salt
- 1 tsp ground black pepper
- 480ml (2 cups) hot beef stock
- 20ml (4 tsp) extra-virgin olive oil
- 140g (4.9 oz) basmati rice
- 20g (0.7 oz) unsalted butter
- 360ml (1 1/2 cups) hot water
- 20g (small handful) flat-leaf parsley
- 1 lemon