Kuru Fasulye

Kuru Fasulye, also known as Turkish white bean stew, is a popular dish in Turkish cuisine. It consists of dried white beans that are soaked overnight and then cooked with vegetables and meat or sausage. The dish is typically served hot with bread or rice and is a staple in Turkish households.

Kuru Fasulye has a long history and is believed to have originated in the Ottoman Empire. The dish was popular among soldiers because it was easy to make and provided a good source of protein. Over time, it became a popular dish among the general population and is now considered a national dish in Turkey.

In addition to its cultural significance, Kuru Fasulye is also a nutritious dish. White beans are a good source of protein, fiber, and various vitamins and minerals, including folate, iron, and magnesium. The addition of vegetables, such as onions, tomatoes, and peppers, provides additional nutrients and flavor.

Kuru Fasulye is also a versatile dish and can be made with various ingredients and spices. Some versions of the dish use lamb or beef, while others use sausage or no meat at all. Spices such as cumin, paprika, and red pepper flakes can also be added to enhance the flavor.

Overall, Kuru Fasulye is a delicious and nutritious dish that has a rich history and cultural significance in Turkish cuisine.

Kuru Fasulye


  • 2 cups of dry white beans
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 1 tbsp red pepper flakes
  • 1 tbsp dried mint
  • Salt and pepper to taste


  1. Soak the white beans overnight in cold water.
  2. Drain the water and rinse the beans.
  3. In a large pot, sauté the diced onions and minced garlic in olive oil until the onions are translucent.
  4. Add the tomato paste, red pepper flakes, dried mint, salt, and pepper to the pot, and sauté for another minute or two.
  5. Add the white beans to the pot, and add enough water to cover the beans by about an inch.
  6. Bring the water to a boil, then reduce the heat and let the beans simmer until they are tender (usually 1-2 hours).
  7. Serve hot with a side of rice and a dollop of plain yogurt on top.

Note: Some variations of Kuru Fasulye include adding meat, such as lamb or beef, to the stew. You can also add diced tomatoes or green peppers to the pot for added flavor.

One response to “Kuru Fasulye”

  1. Zulema Weinrich Avatar

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Sudhanraj Ravikumar
Sudhanraj Ravikumar

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