Turkish White Beans and Beef: One-Pot Braise

This Turkish etli kuru fasulye brings together tender beef cubes and creamy white beans in a deeply savory tomato-pepper gravy. Slow-braised until the beef melts in your mouth and the sauce turns velvety, it's the kind of one-pot meal that fills the kitchen with an irresistible aroma.

Served over buttery rice pilaf with a side of pickled peppers, it's authentic comfort food that tastes like it simmered all day.

Etli kuru fasulye is a beloved Turkish home-cooking staple, often called the national dish. This version follows the classic method: sear beef in foaming butter, soften onions, bloom tomato and red pepper pastes, then add soaked white beans and rich beef broth.

A long, gentle simmer transforms the ingredients into a thick, glossy stew that coats every spoonful. Serve it over buttery rice pilaf for a complete and satisfying meal.

Ingredients

Why this recipe works

Searing the beef cubes in butter before braising creates a deep, caramelized crust that adds layers of savory flavor to the final gravy.

The Maillard reaction not only browns the meat but also leaves flavorful fond in the pot, which gets lifted and incorporated as the stew simmers. This initial step is what gives the dish its signature richness.

Slow-braising at a gentle simmer allows the collagen in the beef to break down, turning tough cubes into fork-tender morsels.

The white beans, soaked overnight, cook at the same pace and absorb the surrounding flavors while releasing their own creaminess into the sauce. The result is a thick, velvety gravy that clings to every bean and piece of meat.

Notes and substitutions

Turkish white beans, or dermason fasulye, are small, creamy beans that hold their shape during long cooking. If unavailable, cannellini or great northern beans are excellent substitutes. Soaking the beans overnight is essential—it shortens the cooking time and helps them cook evenly without falling apart.

Red pepper paste is a staple in Turkish cooking, adding a mild, sweet heat and vibrant color. Look for it in Middle Eastern markets or online. If you can't find it, combine tomato paste with a pinch of smoked paprika and cayenne. A heavy clay pot or Dutch oven is ideal for even heat distribution and slow simmering.

• dried Turkish white beans: Use dried cannellini or great northern beans; soak overnight and adjust cooking time as needed.
• red pepper paste: Substitute 1 tbsp tomato paste plus 1/2 tsp smoked paprika and a pinch of cayenne for heat.
• beef broth: Use chicken broth or water with a bouillon cube in a pinch, though beef broth adds the deepest flavor.
• beef stew cubes: Use lamb stew meat or boneless short ribs cut into cubes; adjust cooking time to ensure tenderness.

Equipment

• Heavy clay pot or Dutch oven
• Wooden spoon
• Chef's knife
• Cutting board
• Measuring cups and spoons
• Ladle