Turkish style white beans are a delightful dish that brings warmth and comfort to the table. This hearty recipe is not only packed with flavor but also showcases a wonderful blend of spices and fresh vegetables. The rich, creamy texture of the beans, combined with the sweetness of tomato paste and a hint of citrus from lemon, makes for a satisfying meal that’s easy to love. In Turkey, beans like these are often served as a main course or a side dish, making them perfect for any occasion.
Gather Your Turkish Style White Beans Ingredients
To make this delicious Turkish style white beans, gather the following ingredients:
- 3 cups (600g/21 oz) dried white beans
- 2 liters (8.5 cups) water for soaking
- 1 tablespoon salt for soaking
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 green bell peppers, chopped
- 1 tablespoon tomato paste
- ½ cup (120ml/4 fl oz) vegetable oil
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- 1 teaspoon red pepper flakes
- ½ teaspoon turmeric
- Salt to taste
- 1 sugar cube or 1 teaspoon sugar
- 6 cups (1.4 liters) water for cooking
- ½ lemon
Step-by-Step Turkish Style White Beans Recipe
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Rinse 3 cups of dried white beans thoroughly in cold water. Place them in a large bowl with 2 liters of cold water and 1 tablespoon of salt. Cover and let soak overnight at room temperature.
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Drain the soaked beans and transfer them to a large pot. Add enough fresh water to cover the beans by 2 inches. Bring to a boil over high heat, skimming off any foam that rises to the surface.
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Once boiling, reduce the heat to medium and cook for 30-40 minutes until the beans are tender but not falling apart. Drain the beans and set aside.
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While the beans are cooking, chop 1 onion, 2 green peppers, and 1 red pepper into medium-sized pieces.
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In a clay pot or a heavy-bottomed pot, heat ½ cup of vegetable oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
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Add the chopped peppers to the pot and cook for 3-4 minutes. Stir in 1 tablespoon of tomato paste and cook for another minute.
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Add the drained beans to the pot. Squeeze half a lemon over the beans to prevent them from splitting. Season with cumin, black pepper, red pepper flakes, turmeric, and salt to taste. Add 1 sugar cube to balance the acidity.
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Pour in 6 cups of water, ensuring the beans are well covered. Cover the pot with aluminum foil and then place the lid on top for better heat retention.
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Bring to a gentle boil, then reduce heat to low. Simmer for 20 minutes after it reaches a boil. The beans should be creamy and tender with a thick, flavorful sauce.
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Test a bean by pressing it between your fingers. It should be soft and creamy inside while maintaining its shape.
How to Serve Turkish Style White Beans
To enjoy your Turkish style white beans, serve them warm in a bowl, allowing the delicious sauce to coat the beans beautifully. A sprinkle of fresh parsley on top can add a touch of color and freshness. This dish goes well with side items like crusty bread, rice, or even a fresh green salad. For a real treat, consider pairing it with yogurt or a dollop of tahini for added creaminess.
Recipe Tips & Variations
- Make It Spicy: If you like a little more heat, consider adding chopped green chilies or increasing the red pepper flakes.
- Add Protein: You can incorporate some diced chicken or beef for a heartier meal.
- Vegetarian Version: This recipe is already vegetarian-friendly! Consider adding more vegetables like carrots or spinach for added nutrients.
Turkish Style White Beans FAQs
Can I use canned beans instead of dried ones?
Yes, you can use canned beans to save time! Just rinse and drain them, and skip the soaking and pre-cooking steps. Add them after sautéing the vegetables and simmer until heated through.
How long will leftovers last?
Stored in an airtight container, leftover Turkish style white beans can last in the refrigerator for about 3-4 days. You can reheat them on the stove or microwave.
Can I freeze Turkish style white beans?
Yes! Allow them to cool completely, then store in a freezer-safe container or bag. They will keep well for up to 3 months. Thaw and reheat before serving.
There’s so much to enjoy with this Turkish style white beans recipe, from the warm spices to the satisfying textures. I encourage you to give it a try and experience its comforting flavors for yourself!
Turkish Style White Beans
A delightful and hearty dish made with a blend of spices and fresh vegetables, perfect for a main course or side dish.
For soaking beans
- 3 cups 3 cups dried white beans
- 2 liters 2 liters water for soaking
- 1 tablespoon 1 tablespoon salt for soaking
For cooking
- 1 medium 1 medium onion, chopped
- 1 red 1 red bell pepper, chopped
- 2 green 2 green bell peppers, chopped
- 1 tablespoon 1 tablespoon tomato paste
- ½ cup ½ cup vegetable oil
- 1 teaspoon 1 teaspoon ground cumin
- ½ teaspoon ½ teaspoon black pepper
- 1 teaspoon 1 teaspoon red pepper flakes
- ½ teaspoon ½ teaspoon turmeric
- to taste Salt to taste
- 1 sugar cube 1 sugar cube or 1 teaspoon sugar
- 6 cups 6 cups water for cooking
- ½ ½ lemon
Preparation
- Rinse 3 cups of dried white beans thoroughly in cold water. Place them in a large bowl with 2 liters of cold water and 1 tablespoon of salt. Cover and let soak overnight at room temperature.
- Drain the soaked beans and transfer them to a large pot. Add enough fresh water to cover the beans by 2 inches.
Cooking
- Bring to a boil over high heat, skimming off any foam that rises to the surface.
- Once boiling, reduce the heat to medium and cook for 30-40 minutes until the beans are tender but not falling apart. Drain the beans and set aside.
- Chop 1 onion, 2 green peppers, and 1 red pepper into medium-sized pieces.
- In a clay pot or a heavy-bottomed pot, heat ½ cup of vegetable oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
- Add the chopped peppers to the pot and cook for 3-4 minutes. Stir in 1 tablespoon of tomato paste and cook for another minute.
- Add the drained beans to the pot. Squeeze half a lemon over the beans to prevent them from splitting. Season with cumin, black pepper, red pepper flakes, turmeric, and salt to taste. Add 1 sugar cube to balance the acidity.
- Pour in 6 cups of water, ensuring the beans are well covered. Cover the pot with aluminum foil and then place the lid on top for better heat retention.
- Bring to a gentle boil, then reduce heat to low. Simmer for 20 minutes after it reaches a boil. The beans should be creamy and tender with a thick, flavorful sauce.
- Test a bean by pressing it between your fingers. It should be soft and creamy inside while maintaining its shape.
Serve warm in a bowl with fresh parsley on top. Pairs well with crusty bread, rice, fresh green salad, yogurt, or tahini. You can modify the recipe by adding green chilies or other vegetables.