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Kuru fasulye with beef and rice pilaf

Kuru fasulye is a Turkish stew of white beans and beef simmered in a tomato sauce, served with rice pilaf. This easy recipe serves 4, takes 2 hours mostly hands off, and costs €2.80 per person. The key to success is soaking the beans the night before and letting the sauce simmer slowly until it turns silky.

Tonight, Turkey's national dish, tender white beans simmered with beef, served with rice pilaf.

Kuru fasulye with beef and rice pilaf
Total time
2 h
Difficulty
Easy
Cost per person
€2.80
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Kuru fasulye is the dish you find on every Turkish table, from cafeteria lunches to family dinners. The white beans turn tender, almost creamy, in a tomato sauce brightened with sweet paprika and garlic. The beef adds richness and flavor through the long simmer without ever overshadowing the beans, which stay the real star of the plate.

This is a Sunday kind of dish, the sort that simmers quietly while you get on with your day. The rice pilaf served alongside soaks up the sauce and rounds out the meal with no extra effort. Plan to make it when you have time at home, since the soaking and simmering take patience even though they barely need watching.

The ingredients

4 people

Pantry

  • Dried white beansoften in the pantry 400 g
  • Tomato pasteoften in the pantry 2 tbsp
  • Sweet paprikaoften in the pantry 1 tbsp
  • Riceoften in the pantry 300 g
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 tsp

Butcher

  • Braising beef 500 g

Fruits and vegetables

  • Onions 2
  • Garlic 3 cloves
  • Parsley 4 sprigs

Dairy

  • Butter 40 g

The step by step recipe

  1. Cook the soaked beans in unsalted water until they're almost tender. 50 min

    Salt added too early toughens the skins, add it later instead.

  2. Brown the diced beef in the oil and butter with the sliced onions. 10 min

    Get a good color on the meat before adding anything else.

  3. Add the garlic, tomato paste and paprika, let it cook for 1 minute, then cover with hot water.

    Toasting the tomato paste for a minute removes its sharp edge.

  4. Add the drained beans and simmer covered until the sauce is thick and the beans are tender. 40 min

    The sauce should cling lightly, mash a few beans against the side of the pot.

  5. Make the rice pilaf by toasting it in butter, then cooking it covered in salted water, and serve with chopped parsley. 15 min

    Let the rice rest for 5 minutes under a towel, it turns light and fluffy.

Our tips to get it right

  • Use white beans from the current harvest if you can find them, they cook more evenly than older beans that stay firm no matter how long you simmer them.
  • Taste the sauce before serving and adjust the salt only at that point, the beans absorb a lot of it during cooking.
  • If the sauce is still too thin at the end, simmer uncovered for the last ten minutes so it reduces and thickens.

The variations

  • Swap the braising beef for lamb, closer to some traditional versions and just as tender after two hours of simmering.
  • For a vegetarian version, skip the beef and add a diced carrot and celery stalk for extra body in the sauce.
  • For kids, blend a small ladle of sauce before serving to soften the texture of the onion and paprika.

What to serve it with

  • Rice pilaf (already in the recipe)
  • Turkish flatbread or pide
  • Pickled vegetables or red onions
  • Ayran or plain yogurt

Storage

Kuru fasulye keeps for 3 days in the fridge in a sealed container and often tastes even better the next day. It freezes well for up to 2 months, without the rice. Reheat gently with a splash of water to loosen the sauce.

Questions about this dish

Can you use canned white beans instead of dried ones?

Yes, use 2 drained cans and add them directly at step 4 without precooking. The total simmering time will be a bit shorter, just watch that the sauce thickens properly.

Do you really need to soak the beans overnight?

It's strongly recommended, soaking shortens the cooking time and makes the beans easier to digest. Soak for at least 8 hours in cold water at room temperature.

Can this dish be made ahead?

Yes, it's actually ideal made ahead, cook the stew the day before and reheat it gently when you're ready to eat. Cook the rice pilaf just before serving so it stays light and fluffy.

Which cut of beef works best for this dish?

Ask for a braising cut like chuck or shin, rich in collagen, which turns tender after a long simmer. Avoid lean cuts, they would turn tough instead.

How long does it take to make a kuru fasulye with beef and rice pilaf?

Count 2 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a kuru fasulye with beef and rice pilaf?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a kuru fasulye with beef and rice pilaf cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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