Slow-Braised Turkish White Beans with Pastırma and Butter Rice Tips, FAQ & printable recipe

Tips for success

For the best texture, always soak the beans overnight and parboil them before the slow braise. This ensures they cook evenly and stay whole. If you’re in a hurry, use the quick-soak method, but don’t skip the parboiling—it’s key to the dish’s signature plump beans.

The sauce will thicken as it sits; if you’re not serving immediately, you may need to add a little hot broth or water when reheating. The butter rice is best made fresh, but you can keep it warm in a covered pot over very low heat for up to 30 minutes. For a richer flavor, use a good-quality beef broth instead of water.

Variations

• Vegetarian Version: Omit the pastırma and use vegetable broth instead of beef broth. Add a smoked paprika or a touch of liquid smoke to mimic the depth. The dish will still be rich and satisfying, with the beans and rice as the stars.
• Spicy Kick: Increase the pul biber to 2 teaspoons, or add a finely chopped fresh chili pepper along with the onion. For extra heat, serve with a side of pickled hot peppers or a drizzle of chili oil.
• Herb-Infused: Add a bay leaf and a few sprigs of fresh thyme to the pot during the slow braise. Remove before serving. The herbs add an earthy, aromatic layer that complements the tomato and pepper pastes beautifully.
• Tomato-Heavy: For a more pronounced tomato flavor, add one chopped fresh tomato, seeded, along with the pastes. Cook for an extra 5 minutes before adding the broth. This gives the sauce a brighter, more acidic edge.

Storage and make-ahead

Fridge

Store leftover beans and rice separately in airtight containers. The beans keep for up to 4 days in the refrigerator; the rice for up to 3 days.

Freezer

The beans freeze well for up to 3 months. Cool completely, then transfer to a freezer-safe container.

Reheat

To reheat the beans, place them in a pot over medium-low heat with a splash of broth or water. Stir occasionally until heated through, about 10 minutes.

Leftover beans can be stored in an airtight container in the refrigerator for up to 4 days. The rice also keeps well for up to 3 days.

To reheat, add a splash of broth or water to the beans and warm gently on the stovetop, stirring occasionally. The rice can be reheated in the microwave or in a covered pot with a little water to restore moisture.

The beans can be made up to 2 days ahead and refrigerated. The flavors will actually deepen and improve overnight. When ready to serve, reheat gently on the stovetop, adding a little broth if needed.

The rice is best made fresh, but you can prepare it a few hours ahead and keep it covered at room temperature for up to 2 hours; reheat in the microwave or in a covered pot with a splash of water.

Serving ideas

Serve the kuru fasulye hot, ladled generously over a mound of butter rice. The sauce should soak into the rice, creating a comforting, savory bite.

Pickled Turkish peppers on the side add a bright, tangy contrast that cuts through the richness. A simple salad of sliced tomatoes and cucumbers with a sprinkle of sumac would also be a refreshing accompaniment.

This dish is substantial enough to be a main course, but it also pairs well with crusty bread for sopping up the sauce.

For a traditional Turkish meal, start with a bowl of lentil soup and finish with a piece of baklava and Turkish tea. The beans are hearty and satisfying, making them perfect for a cold evening or a family dinner.

Frequently asked questions

Recipe card

Slow-Braised Turkish White Beans with Pastırma and Butter Rice

Prep 20 minCook 1 h 30 minTotal 1 h 50 minServes 6

Ingredients

• 2 cups dried Turkish white beans (dermason fasulye), soaked overnight
• 100 g cured Turkish beef pastırma, sliced
• 1 large onion, diced
• 2 tbsp butter
• 2 tbsp tomato paste
• 1 tbsp red pepper paste (biber salçası)
• 4 cups beef broth or water
• 1 tsp salt
• 1 tsp pul biber (Turkish red pepper flakes)
• 1 1/2 cups long-grain rice, rinsed
• 1/2 cup vermicelli (or thin spaghetti, broken into small pieces)
• 2 tbsp butter
• 3 cups hot water or chicken broth
• 1/2 tsp salt
• Pickled Turkish peppers (turşu biber), for serving

Instructions

1. Drain the soaked white beans and rinse them under cold water. Place them in a large pot and cover with fresh water by 2 inches. Bring to a boil over high heat, then reduce to a simmer and cook for 15 minutes, skimming off any foam that rises to the surface. Drain the beans and set them aside.
2. In a large Dutch oven or heavy pot, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the sliced pastırma and cook for another 2 minutes until it begins to render its fat and becomes fragrant.
3. Stir in the tomato paste and red pepper paste, mixing well with the onion and pastırma. Cook for 1 to 2 minutes until the pastes darken slightly and become fragrant, stirring constantly to prevent sticking.
4. Add the parboiled beans to the pot, then pour in the hot beef broth (or water). Stir in the salt and pul biber. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook slowly for 1 hour, stirring occasionally.
5. Continue to simmer, covered, for about 45 minutes to 1 hour, until the beans are completely tender and the sauce has thickened to a velvety consistency. Stir occasionally to prevent the bottom from sticking. If the sauce becomes too thick, add a splash of hot water.
6. Taste the beans and adjust the seasoning with more salt or pul biber if needed. If the sauce is too thin, continue to simmer uncovered for a few minutes. If it is too thick, add a little hot broth or water to loosen it.
7. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the vermicelli and cook, stirring frequently, until golden brown and fragrant, about 2 to 3 minutes. Add the rinsed rice and stir to coat with the butter.
8. Pour in the hot water or chicken broth and add the salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 to 18 minutes, until the liquid is absorbed and the rice is tender. Remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork.
9. Spoon a generous portion of the butter rice onto each plate. Ladle the hot, saucy beans over the rice, making sure to include a few strips of pastırma. Serve immediately with pickled Turkish peppers on the side. Let it rest for 3 minutes before slicing.

Contains: gluten, milk

Estimated nutrition per serving

Calories

490

Protein

24 g

Carbohydrates

66 g

Fat

16 g

Automatic estimate from the ingredient list, not laboratory-verified.