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

Ingredient Substitutions

• Instead of Dry White Beans (Kuru Fasulye): Cannellini beans, Great Northern beans
• Instead of Beef or Lamb Shoulder: Beef chuck, Lamb stew meat
• Instead of Onion: Shallots
• Instead of Garlic Cloves: Garlic paste
• Instead of Homemade Tomato Paste: Store‑bought tomato paste
• Instead of Bone Broth: Chicken broth, Vegetable broth
• Instead of Paprika: Aleppo pepper
• Instead of Olive Oil: Vegetable oil

Equipment Needed

• Large Pot (6‑8 qt)
• Wooden Spoon
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Colander

Critical Steps — Do Not Skip

• Soaking the beans overnight ensures they cook evenly.
• Preparing a rich bone broth adds depth of flavor.
• Browning the meat creates caramelized notes.
• Simmering low and slow until beans are tender.

Chef Tips from the Video

• Use smoked paprika for a subtle smoky depth.
• Add a small piece of caramelized onion at the end for extra sweetness.
• If you prefer a richer broth, roast the bones in the oven at 200 °C for 30 minutes before simmering.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portion‑size bags for up to 2 months; thaw overnight before reheating.

Room temperature: Do not store at room temperature; cool quickly and refrigerate.

Make-Ahead Tips

• Bone broth can be prepared 2‑3 days ahead and refrigerated.
• The stew tastes better the next day as flavors meld; reheat gently.

Frequently Asked Questions