Turkish Kuru Fasulye with Pastırma & Butter Pilaf Step-by-step instructions

Before you start

The night before, soak the dried beans in plenty of cold water. They should be covered by at least 2 inches of water, as they'll expand. Before cooking, drain and rinse them. Have the broth hot and ready. Dice the onion and slice the pastırma into thin strips.

Measure the tomato paste, red pepper paste, and salt. Prepare the butter rice pilaf according to your favorite recipe, or use a quick stovetop version. Set out the pickled turşu peppers for serving. A heavy clay pot or Dutch oven is ideal for even heat distribution.

Instructions

Sauté and Bloom

1. 1Sauté the Aromatics and Pastırma
   In a large clay pot or Dutch oven, melt the butter over medium heat until foaming. Add the diced onion and sliced pastırma beef. Sauté, stirring frequently, until the onion is translucent and the pastırma is fragrant, about 3 to 4 minutes. Do not let the pastırma crisp too much; you want it tender.
   Look for The butter foams and the onion turns glossy; the pastırma releases a spicy, savory aroma.
   Tip Cut the pastırma into thin strips so it disperses through the stew. If the pastırma is very salty, reduce the added salt later.
2. 2Bloom the Pastes
   Add the tomato paste and red pepper paste to the pot. Stir constantly for 1 to 2 minutes until the pastes darken slightly and become fragrant. This step removes the raw flavor and deepens the color of the stew.
   Look for The pastes turn a deeper brick red and smell rich and slightly sweet.
   Tip Keep the heat medium so the pastes don't burn. If they stick, add a splash of broth.

The butter foams and the onion turns translucent, while the pastırma releases its spicy, savory aroma. The tomato and pepper pastes darken slightly and become fragrant, coating the onion and beef in a deep red glaze.

The pot should smell rich and inviting. If anything sticks to the bottom, that's fine—it will be deglazed with the broth in the next phase.

Simmer and Thicken

3. 3Add Beans and Broth
   Drain the soaked beans and add them to the pot. Pour in the hot beef broth. Stir to combine, scraping up any browned bits from the bottom. Bring the mixture to a gentle simmer.
   Look for The liquid turns a warm reddish brown and small bubbles break the surface.
   Tip Hot broth helps the beans cook evenly. Use a wooden spoon to scrape the bottom well.
4. 4Season and Simmer
   Stir in the salt. Cover the pot and reduce the heat to low. Let the beans simmer gently for 1 hour, or until they are completely tender and the sauce has thickened to a velvety consistency. Stir occasionally to prevent sticking.
   Look for The beans are soft when pressed, and the sauce coats the back of a spoon.
   Tip If the sauce becomes too thick, add a little hot water or broth. If it's too thin, simmer uncovered for the last 10 minutes.

The beans are submerged in a gently bubbling reddish-brown broth. As the hour passes, the liquid reduces and thickens, and the beans become visibly plumper and softer. The sauce turns glossy and clings to the beans. The kitchen smells of slow-braised tomatoes and warm spices. Stir occasionally to ensure the bottom doesn't catch.

Rest and Serve

5. 5Rest and Serve
   Once the beans are tender and the sauce is rich, remove the pot from the heat. Let it rest for 5 minutes. Serve the kuru fasulye ladled over butter rice pilaf, with pickled turşu peppers on the side. A spoonful with beans, pastırma, and a bite of pickle is the classic way to enjoy it.
   Look for The stew is thick and glossy, the beans hold their shape but are creamy inside.
   Tip Use a wide, shallow bowl to show off the beans and sauce. The pickles add a bright crunch that cuts the richness.

After resting, the stew is thick and velvety, with beans that hold their shape but are creamy inside. The pastırma strips are tender and infused with the sauce. Ladled over butter rice, the colors are warm and inviting. The pickled peppers add a bright, crunchy contrast. Every spoonful is rich, savory, and deeply comforting.

Common mistakes

A common mistake is not soaking the beans long enough, which leads to uneven cooking and hard centers. Another is simmering too vigorously, which can break the beans apart and make the sauce cloudy. Keep the heat low and the lid on.

Overcooking the pastırma in the first step can make it tough and dry; cook it just until fragrant. Also, don't skip blooming the pastes—it's what gives the sauce its deep color and rounded flavor. Finally, add salt at the beginning, but taste at the end, as the pastırma and broth may already contribute salt.

How to tell it’s done

The beans are done when they are completely tender and creamy inside, with no chalky bite. Press one between your fingers; it should squash easily. The sauce should be thick enough to coat the back of a spoon, but not pasty.

If it's too thin, simmer uncovered for a few more minutes. If it's too thick, add a splash of hot broth. The pastırma will be soft and flavorful, not chewy. Taste and adjust salt if needed, keeping in mind that the pastırma can be salty.