Perhaps it might surprise you that Dry Beans with Meat / Etli Kuru fasülye is a very common main course dish for Turkish families; even when guests are expected. We were on a family vacation abroad and guess what we asked for first when we came back; Dry Beans with Diced Meat and Pilaf.
Below you will find the recipe, but here are some tips:
– In order to get rid of the gas the beans might create it is better to soak them the previous night if possible. When you soak the beans, use cold water and change the water after the first two hours. Then the next day, change the water again before starting to cook. When you start cooking use cold water again to prevent the beans to crack. On the other hand if you need to add water while cooking the water should be warm.
– Pick beans that are small and round. If available “ispir” or “şeker” beans are the types that will work out the best. It is better to use packaged beans. Do not use beans from different brands, types or packages as the cooking time might vary.
– As in many other dishes the slower you cook the more tasty will your beans be.
It might be good to know that you can easily prepare this dish without meat and make it vegetarian and cutting out the butter and make it vegan.
As I stated above I suggest rice pilaf or bulgur pilaf next to it. Also a cucumber yogurt salad-cacik or sweet compote of fruits will be a perfect mate. Enjoy.
Dry Beans with Diced Meat
Ingredients
- 500 grams dry beans small and round type
- 2 onion chopped well
- 1 tablespoon olive oil
Meat
- 250 grams cubed meat beef or lamb; from buttock or round, cut in small chunks
- 1 onion
- 2-3 garlic cloves chopped
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 tomato peeled and grated
- 1 tablespoon tomato paste
- 1 tablespoon red pepper paste optional
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon cumin
Instructions
Dry Beans
- First rinse and drain the beans. Soak with double amount of water the previous night. Change water after two hours. Rinse the beans again before starting to cook.
- Use a medium sized pot and fill half of it with cold water together with the beans and boil.
- Add the 2 well chopped onions into the pot. Also add 1 tablespoon of olive oil.
- First use high heat until the water boils, then lower the heat and cook until the beans are soft and edible. Meanwhile the water will evaporate. Make sure to have warm water handy so you can add if necessary. But do not add too much, or your beans will become too watery. Water should not be covering the beans.
Meat
- Add the meat into another large pot. Bring the heat a little bit higher them medium.
- Cover the lid. Do not mix or add anything else until the meat first leaves and then absorbs back its own water.
- Just when all the water is absorbed back by the meat add the butter and the olive oil.
- Chop the onion and garlic cloves and add. Mix for a minute.
- Add the tomato/pepper paste paste. It is upto you whether the pepper paste is hot or not. If you cannot find the pepper paste increase the amount of tomato paste you are using. Cook, while mixing until you can smell the tomato paste.
- Peel and chop the tomato and add. When the tomato is cooked add the cummin, black and red pepper flakes and warm water enough to cover the bottom.
- Cover the lid and cook until the meat is well done. Check once in a while; if there is no water left at all you may add some warm water.
Combining
- When both the beans and the meat is ready in their own pots combine them. Bring to boil one last time, check and adjust spices to your taste.
- Serve warm.