White Beans (Kuru Fasulye)

White Beans (Kuru Fasulye)

White beans with rice is the traditional Turkish dish. It is to Turkish people what pasta is to Italians. If you have pickled vegetables, especially cabbage, with it, you cannot expect more. There are variations of this recipe based on what kind of meat you want to use, or you may completely skip the meat part as we do in this recipe. You can cook white beans with stew beef or lamb, with ground meat, pastrami (pastirma), and/or soujuk (sucuk, Turkish sausage).

Very traditioanl version of Turkish white beans would definitely have stew meat, beef or lamb, and would probably not have green pepper. Since we wanted to make a vegeterian dish, we replaced meat with peppers.


  1. Soak beans in water over night and then the next day, boil them until soft OR pressure cook dried beans for 35-40 minutes OR use canned beans.
  2. Heat oil in a pot and sauté onion and pepper until soft: 7-8 minutes. Add tomato paste and stir for another 2 minutes.
  3. Pour in first beans, then tomatoes, and then water until the water level is 1/2 inch above the beans. Add salt, black pepper, and pepper flakes. Stir once or twice very gently (do not forget the beans are tender now and we don't want to smash them). If you will use dried chili peppers, place them on top. Cover and simmer on low for 25-30 minutes.
  4. Serve with rice, especially on top of rice. Turkish style white beans are awesome with pickled vegetables like white cabbage, cornichons, carrots, etc.


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