Turkish White Bean Stew with Spicy Sucuk: One-Pot Comfort Tips, FAQ & printable recipe

Tips for success

For the best texture, use a heavy clay pot or Dutch oven that distributes heat evenly. If you do not have one, a heavy-bottomed pot works, but check the heat more frequently.

When searing the sucuk, do not stir too often; let the coins sit in the hot butter to develop a proper crust. That crust adds a delightful chewiness to contrast with the soft beans.

The stew thickens as it cools, so if making ahead, add a splash of hot water or broth when reheating to loosen it. Taste and adjust seasoning after reheating, as the flavors will have melded and deepened.

For an extra layer of richness, you can stir in a tablespoon of butter just before serving, though the video does not show this—it is an optional addition for a glossier sauce.

Variations

• Vegetarian Version: Omit the sucuk and use 2 tablespoons olive oil instead of butter. Add 1 teaspoon smoked paprika and 1/2 teaspoon garlic powder when cooking the onion to mimic the sausage's flavor. The stew will still be rich and satisfying.
• Extra Spicy: Add 1/2 teaspoon red pepper flakes or a chopped fresh chili along with the onion for more heat. You can also use a spicier sucuk or add a pinch of cayenne with the pastes.
• Herb-Infused: Add a bay leaf and a sprig of fresh thyme to the pot when you add the beans and broth. Remove them before serving. The herbs add an earthy undertone that complements the paprika.
• Tomato-Forward: Use 3 tablespoons tomato paste and 1 tablespoon pepper paste for a more pronounced tomato flavor. This variation is slightly sweeter and tangier, balancing the spice of the sucuk.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze cooled stew in a freezer-safe container for up to 3 months.

Reheat

Reheat in a pot over medium-low heat, stirring occasionally, until bubbling gently. Add a little water or broth if the sauce is too thick.

Refrigerate leftover kuru fasulye in an airtight container for up to 4 days. The flavors continue to develop, making it even more delicious the next day.

Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened too much. The stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

The beans can be soaked up to 2 days ahead and kept in the refrigerator. The fully cooked stew can be made 2 to 3 days in advance and refrigerated; the flavors deepen and improve. Reheat on the stovetop over medium-low heat, stirring occasionally, until hot throughout. The sucuk may soften slightly on reheating, but the stew will still be delicious.

Serving ideas

Serve the kuru fasulye ladled over buttery rice pilaf, allowing the sauce to soak into the grains. The rice provides a neutral, fluffy base that soaks up the rich, spiced sauce. Accompany each bowl with a few crunchy pickled peppers (turşu) on the side. The acidity of the pickles cuts through the richness and adds a refreshing crunch.

For a complete Turkish meal, serve with warm crusty bread for dipping into the sauce, and a simple salad of sliced tomatoes and cucumbers. A dollop of plain yogurt on the side is also traditional, though not shown in the video.

The stew is hearty enough to stand alone, but these additions make it a feast. Enjoy it hot, with extra pickled peppers for those who like a tangy bite.

Frequently asked questions

Recipe card

Turkish White Bean Stew with Spicy Sucuk: One-Pot Comfort

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

Ingredients

• 2 cups dried Turkish white beans (dermason fasulye), soaked overnight
• 150 g spicy Turkish garlic beef sausage (sucuk), sliced
• 1 large onion, diced
• 2 tbsp butter
• 2 tbsp tomato paste
• 1 tbsp biber salçası (pepper paste)
• 4 cups hot water or broth
• 1 tsp salt
• Pickled peppers (turşu), for serving

Instructions

1. Melt the butter in a heavy clay pot or Dutch oven over medium-high heat. Add the sliced sucuk sausage in a single layer and cook for 2 to 3 minutes per side until the coins are browned and crisp. The sausage will release its fragrant red paprika-garlic oil into the butter.
2. Add the diced onion to the pot with the sucuk and its oil. Cook over medium heat, stirring occasionally, for 5 to 6 minutes until the onion is soft and translucent, scraping up any browned bits from the bottom of the pot.
3. Stir in the tomato paste and biber salçası (pepper paste). Cook for 1 to 2 minutes, stirring constantly, until the pastes are deeply fragrant and have darkened slightly. This step removes their raw taste and builds the stew's rich color.
4. Drain the soaked beans and add them to the pot. Pour in the hot water or broth and add the salt. Stir everything together, scraping the bottom to release any browned bits. Bring the liquid to a boil, then reduce the heat to low.
5. Cover the pot and let the stew simmer gently over low heat for about 1 hour. Stir occasionally and check the liquid level; add a splash of hot water if it looks dry. Simmer until the beans are completely tender and the sauce has thickened into a velvety, ruby-red stew.
6. Taste the stew and adjust the salt if needed. Ladle the kuru fasulye over buttery rice pilaf, making sure each bowl gets some sucuk coins and plenty of sauce. Serve with crunchy pickled peppers (turşu) on the side for a bright, tangy contrast.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

24 g

Carbohydrates

50 g

Fat

14 g

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