Anatolian White Bean Stew — Kuru Fasulye Vegan
Anatolian vegan white bean stew slow-simmered with onion, tomato, and pepper paste in a glossy red broth, served over rice pilaf with pickled green chillies and crusty bread to mop the sauce.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice onion and capsicum, mince garlic, grate tomato and discard skin, chop parsley. Drain beans and pat lightly dry.
Sweat
Heat 60ml olive oil in a wide lidded pan over medium-low heat 1 minute. Add onion and capsicum, cook 5-6 minutes until softened, then add garlic and cook 30 seconds until fragrant.
Build
Stir tomato paste, biber salcasi, pul biber, cumin, pepper, half the salt, and bay leaves over medium heat 1 minute until darkened. Add grated tomato and beans, toss to coat 1 minute until glossy.
Simmer
Pour in hot stock, bring to gentle simmer 30 seconds, cover, and simmer over low heat 25-30 minutes until beans are silky and broth reduces to thick glossy sauce. While stew simmers, cook rice with remaining olive oil and hot water over low heat 12-13 minutes until tender.
Plate
Spoon rice onto deep plates, ladle stew over, scatter parsley, lay pickled chillies alongside, serve with crusty bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.