Cook what you grow
Kuru Fasulye (Turkish Bean Stew)
The Turkish weeknight standard: dried white beans simmered soft in a tomato and pepper sauce under a generous slick of olive oil, served over plain rice.
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Ingredients
serves 4From the garden
- 1½ cups dried white beans (cannellini or navy), soaked overnight and drained · short on time? use three 15-oz cans, rinsed, and simmer the sauce 20 minutes
- 1 large yellow onion, finely diced
- 2 medium green frying peppers or bell pepper, seeded and chopped
- 3 cloves garlic, minced
- ¼ cup flat-leaf parsley, chopped
From the pantry
- ⅓ cup olive oil · the meatless version leans on the oil, so do not trim it
- 2 tbsp tomato paste
- 1 cup canned crushed tomatoes
- 1 tsp red pepper flakes · Turkish pul biber if you have it
- 1 bay leaf
- 1½ cups long-grain rice · plain pilaf, for serving
- salt · to taste
- black pepper