Ingredients
Scale
- 2 cups dried white beans (such as navy beans or kidney beans)
- 3 tablespoons olive oil or vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 large tomatoes, peeled and chopped (or 1 can of diced tomatoes)
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- ½ teaspoon cumin
- 1 teaspoon dried thyme or oregano
- Salt, to taste
- Black pepper, to taste
- 3 cups water or vegetable broth
- Optional: 1 red bell pepper, finely chopped
- Optional: 1 tablespoon fresh parsley, chopped, for garnish
- Optional: 1 tablespoon lemon juice or vinegar, for a touch of acidity
Ingredient Highlights
- White Beans: These beans are the star of the dish. They are mild, soft, and absorb the flavors of the sauce, creating a creamy, comforting texture.
- Olive Oil: Olive oil adds richness to the dish and helps sauté the onions and garlic, building a deep base flavor.
- Tomatoes: Tomatoes provide the natural sweetness and acidity that balance the richness of the beans. Fresh tomatoes are preferred, but canned tomatoes work well too.
- Spices: The use of paprika, cumin, and thyme (or oregano) adds warmth and depth to the sauce, infusing the beans with savory flavors.
- Lemon Juice or Vinegar (optional): A splash of lemon or vinegar at the end brings brightness and cuts through the richness of the dish, adding a well-rounded flavor.
Instructions
Prepare the Beans:
- Soak the Beans: Place the dried beans in a large bowl and cover them with plenty of water. Let them soak for at least 6 hours or overnight. If you’re in a rush, you can use the quick soak method by boiling the beans in water for 5 minutes and then letting them sit for 1 hour.
- Drain and Rinse: After soaking, drain the beans and rinse them well under cold water. This will remove any excess starch and impurities.
Make the Sauce:
- Sauté the Onions and Garlic: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it turns translucent and soft, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Add the Tomatoes and Tomato Paste: Stir in the chopped tomatoes (or canned tomatoes) and the tomato paste. Cook for 5-7 minutes, allowing the tomatoes to soften and break down into a thick sauce.
- Season the Sauce: Add the paprika, cumin, thyme (or oregano), salt, and black pepper to the pot. Stir well to combine, letting the spices bloom in the sauce for a minute or two.
- Add Optional Bell Pepper: If you’re using red bell pepper, add it now and cook for another 5 minutes. This step is optional, but it adds a nice sweetness and additional flavor to the dish.
Cook the Beans:
- Add the Beans and Water/Broth: Add the drained beans to the pot and pour in 3 cups of water or vegetable broth. Bring the mixture to a boil.
- Simmer: Reduce the heat to low, cover the pot, and let it simmer gently for 1-1.5 hours, or until the beans are tender and the sauce has thickened. Stir occasionally and check the beans to ensure they don’t burn. Add more water if the dish becomes too dry.
- Final Seasoning: Once the beans are cooked, taste the dish and adjust the seasoning with salt, pepper, or additional spices as needed.
Serve and Garnish:
- Serve: Once the Kuru Fasulye is done, remove it from the heat and let it sit for 10 minutes before serving. This will allow the flavors to meld together even more.
- Garnish: Serve the dish with freshly chopped parsley and a squeeze of lemon juice or a splash of vinegar for a touch of acidity, which balances the flavors.
- Prep Time: 15minutes
- Cook Time: 1hour 15minutes
Nutrition
- Serving Size: 6
- Calories: 300
- Fat: 8g
- Carbohydrates: 40g
- Protein: 12g