Turkish Kuru Fasulye with Pastırma & Butter Pilaf Tips, FAQ & printable recipe

Tips for success

For the best texture, use a clay pot if you have one; it distributes heat gently and keeps the stew at a perfect simmer. If using a Dutch oven, that works beautifully too.

The key is low, even heat. Also, don't rush the soaking—overnight is truly best. If you're short on time, the quick-soak method works, but the beans may not be quite as creamy.

When serving, make sure the rice pilaf is warm and fluffy. The contrast between the creamy beans and the tender rice is part of the magic.

The pickled turşu peppers are not just a garnish; their acidity cuts through the richness and refreshes the palate. Encourage everyone to take a bite of pickle with each spoonful for the full experience.

Variations

• Vegetarian Version: Omit the pastırma and use vegetable broth. Add a teaspoon of smoked paprika and a pinch of ground fenugreek to mimic the spice. Sauté an extra diced carrot for sweetness. The beans will still be rich and satisfying.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a chopped fresh chili along with the onion. Use hot red pepper paste instead of sweet, if you can find it. The heat will complement the pastırma's spices nicely.
• Herbed Version: Stir in a teaspoon of dried oregano or thyme with the pastes. Add a bay leaf during simmering. These herbs add an earthy note that pairs well with the beans and beef.
• Slow Cooker Adaptation: After sautéing the onion, pastırma, and pastes, transfer everything to a slow cooker. Add the soaked beans, broth, and salt. Cook on low for 6 to 8 hours, until the beans are tender. Thicken the sauce on the stovetop if needed.

Storage and make-ahead

Fridge

Store leftover kuru fasulye in an airtight container in the refrigerator for up to 4 days. The sauce may thicken; add a splash of broth when reheating.

Freezer

Kuru fasulye freezes well for up to 3 months. Cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a little hot broth or water to reach the desired consistency.

Leftover kuru fasulye can be stored in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight.

Reheat gently on the stovetop, adding a splash of broth or water if the sauce has thickened too much. The rice pilaf is best stored separately. Pickles can be kept in their brine in the refrigerator for several weeks.

This dish is ideal for making ahead. The beans can be soaked and the pastırma sliced a day in advance. The entire stew can be cooked up to 2 days ahead and refrigerated. In fact, many say it tastes even better the next day.

Reheat gently on the stove, adding a little broth to loosen the sauce. The rice pilaf can also be made ahead and reheated, but it's freshest if made just before serving.

Serving ideas

Serve the kuru fasulye in wide, shallow bowls. Spoon a generous portion of the stew over a mound of butter rice pilaf. The sauce should pool slightly around the rice. Place a few pickled turşu peppers on the side of the bowl. A spoonful that includes beans, pastırma, and rice, with a bite of pickle, is the classic way to enjoy it.

This is a meal in itself, but it can be accompanied by a simple green salad with a lemon-olive oil dressing to add freshness. Some people like to sprinkle a little sumac or red pepper flakes on top for extra tang and heat. Warm crusty bread is also welcome for sopping up the last of the velvety sauce.

Frequently asked questions

Recipe card

Turkish Kuru Fasulye with Pastırma & Butter Pilaf

Prep 15 minCook 1 h 15 minTotal 1 h 30 minServes 6

Ingredients

• 2 cups dried Turkish white beans (dermason fasulye), soaked overnight
• 100 g cured Turkish pastırma beef, sliced
• 1 large onion, diced
• 2 tbsp butter
• 2 tbsp tomato paste
• 1 tbsp red pepper paste
• 4 cups hot beef broth
• 1 tsp salt
• Butter rice pilaf with vermicelli, for serving
• Pickled Turkish turşu peppers, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk, celery

Estimated nutrition per serving

Calories

480

Protein

22 g

Carbohydrates

70 g

Fat

12 g

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