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Turkish

Kuru fasulye

Vegetarian

White beans simmered in a gently spiced tomato and onion sauce with olive oil until creamy — Türkiye's beloved everyday bean stew, eaten with rice pilaf and pickles.

Kuru fasulye is a Turkish stew from Türkiye, ready in about 50 minutes and made with tomato paste and white beans (canned). It serves 4 and is rated easy to cook.

Start cooking
Kuru Fasulye
Photo: Miansari66 / Wikimedia Commons · CC0-1.0
Prep
10 min
Cook
40 min
Total
50 min
Serves
4
Level
Easy
Calories
262

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Warm the olive oil (opens in a new tab) in a saucepan (opens in a new tab) and cook the onion (opens in a new tab) gently until soft and golden. Add the garlic (opens in a new tab) for a minute.

    • 8 min
    • medium heat
    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    Stir in the tomato paste (opens in a new tab) and fry until it darkens and smells sweet, then add the grated tomato (opens in a new tab), chilli flakes (opens in a new tab) and paprika (opens in a new tab).

    • 3 min
    • medium heat

  3. Step 3

    Add the beans, stock, salt and pepper (opens in a new tab). Bring to a simmer, partly cover and cook gently until the sauce thickens and some beans start to break down.

    • 30 min
    • low heat
    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

  4. Step 4

    Take the pan off the stove and let it stand for 5 minutes, until the sauce settles and thickens a little more. Scatter with parsley (opens in a new tab) and serve.

    • 5 min
    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

About this dish

Origin
Türkiye · Well documentedMore food from Türkiye
Dish
Lunch · Dinner · Stews & braises · Main courses
Cooking method
Simmered, Stewed
Taste
savoury, earthy, spicy (chilli heat)
Diet
Vegan · Dairy-free · No nut ingredients
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Carb-conscious
With the listed swaps: Whole-food focused, No gluten ingredientsWorked out from the ingredients. How labels work
Good for
One-pot · Budget-friendly · Everyday · Meal-prep friendly · Freezer-friendly
Cook more with
Tomato paste · White beans (canned) · Onion · Garlic · Tomato · Red chilli flakes
Techniques
Simmering · Stewing

Allergens

  • May contain: Glutenfrom vegetable stock
  • May contain: Celeryfrom vegetable stock

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

262 kcal per serving

Estimated

1 serving ≈ 325 g · recipe makes 4

Where the energy comes from

  • Protein 15%
  • Carbohydrate 49%
  • Fat 36%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy262 kcal80 kcal
Protein10.2 g3.1 g
Carbohydrate33.2 g10.2 g
Net carbohydrate25.9 g8 g
Sugars4.1 g1.3 g
Added sugars0 g0 g
Fibre7.3 g2.3 g
Fat10.8 g3.3 g
Saturated fat1.6 g0.5 g
Trans fat0 g0 g
Cholesterol0 mg0 mg
Sodium1369 mg421 mg
Salt equivalent3.4 g1.1 g
Vitamins & minerals per serving
Potassium
795 mg
Calcium
110 mg
Iron
4.3 mg
Magnesium
74 mg
Vitamin A (RAE)
58 µg
Vitamin C
9 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
90 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: parsley.
  • Red chilli flakes: Ground cayenne (FDC 170932) used as a stand-in for dried chilli flakes such as pul biber or Aleppo pepper.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Mash a ladleful of beans against the side of the pot to thicken the sauce.
  • If starting from dried beans, soak 250 g overnight, then simmer in fresh water for 45–60 minutes until tender before step 3; keep some of the cooking liquid to use instead of stock.

Common mistakes

  • Not frying the tomato paste — raw paste tastes sharp and tinny; cook it until it darkens.
  • Boiling hard, which breaks every bean to mush; keep it to a lazy simmer.

Serve with

  • Classic with rice pilaf (pilav), pickles (turşu) and raw onion.

Storage

  • Keeps 4 days in the fridge and tastes better the next day; freezes well.

Reheating

  • Reheat gently with a splash of water.

Variations

  • Etli kuru fasulye: Cubes of beef or lamb are browned first and stewed with the beans.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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