Pöçlü Kuru Fasulye Tarifi

Ingredients

• 500 g Dry White Beans (Kuru Fasulye) (soaked overnight in cold water)
• 400 g Beef or Lamb Shoulder (cut into 2‑cm cubes)
• 2 Onion (medium, finely chopped)
• 4 Garlic Cloves (minced)
• 150 g Homemade Tomato Paste (sun‑cooked, thick consistency)
• 1.5 L Bone Broth (traditional beef bone broth, simmered 4‑6 h)
• 2 tsp Paprika (sweet or smoked, according to taste)
• 1 tsp Ground Black Pepper
• 1.5 tbsp Salt (adjust to taste)
• 3 tbsp Olive Oil (for sautéing)

Instructions

1. Soak the Beans

   Place the dry white beans in a large bowl, cover with plenty of cold water and let them soak overnight (at least 8 hours).

   Time: PT8H

2. Prepare Ingredients

   Drain and rinse the soaked beans. Chop the onion, mince the garlic, and cut the meat into bite‑size cubes. Measure out the tomato paste, broth, and spices.

   Time: PT15M

3. Make Bone Broth (if not ready)

   In a separate pot, add beef bones, cover with water, bring to a boil, then reduce to a gentle simmer for 4‑6 hours, skimming foam occasionally. Strain and set aside 1.5 L of broth.

   Time: PT4H

   Temperature: Low simmer

4. Sauté Aromatics and Brown Meat

   Heat olive oil in the large pot over medium heat. Add the chopped onion and sauté until translucent (≈5 min). Add garlic and cook 1 min more. Increase heat to medium‑high, add the meat cubes and brown on all sides, about 8‑10 min.

   Time: PT15M

   Temperature: Medium

5. Incorporate Tomato Paste and Spices

   Stir in the homemade tomato paste, paprika, and black pepper. Cook, stirring constantly, for 2‑3 minutes until the paste darkens slightly and releases its aroma.

   Time: PT5M

   Temperature: Medium

6. Add Beans and Broth

   Add the drained beans to the pot, then pour in the prepared bone broth. Add enough water to just cover the beans (about 200 ml). Bring to a rolling boil.

   Time: PT10M

   Temperature: High

7. Simmer the Stew

   Reduce heat to low, cover partially, and let the stew simmer gently for 1.5‑2 hours, stirring occasionally, until the beans are tender and the sauce has thickened.

   Time: PT2H

   Temperature: Low simmer

8. Final Seasoning and Serve

   Taste and adjust salt, pepper, or a pinch of sugar if the acidity is high. Remove from heat, let rest 5 minutes, then serve hot with crusty bread or rice.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

10 g

Fiber

10 g