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.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.