Kuru Fasulye

Summary

Prep Time	30 mins
Cook Time	1 hr
Total Time	13 hrs 30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

The amount of beans depends on the amount you like, I take about 200 g. It`s the same with the water, I always fill about half the pot. The beans are very filling, especially when served with rice (pilaf) as usual.
Ideally, the beans should be washed before preparation and soaked in salted water for about 12 hours. But you can also do without it, you still have to wash the beans beforehand.
So you take a large pot, fill it with water and bring it to a boil. Then add the desired amount of beans and cook for 1 - 1 1/2 hours. Depending on whether you have soaked them or not, it will take a correspondingly long time for the beans to be soft. Some like them harder, some softer, it`s all a question of taste, so just try it little by little until it`s okay.
In a small saucepan, fry the finely chopped onion in oil, then add the tomato paste. In the Turkish supermarket there is already seasoned tomato paste (Domates Salcasi) which is very common in Turkish cuisine. But normal tomato paste does it too. I season this beforehand with salt, pepper and hot paprika powder.
I add 1 - 2 tablespoons of water to the pot with the onions and tomato paste to make it a little creamier. When everything is mixed, stir the whole thing into the saucepan with the beans, add 1 teaspoon salt, briefly bring to the boil again and it is ready.
Kuru Fasulye is prepared differently in every region and every household, this is a basic recipe. You can refine it with paprika, potatoes, parsley and anything you want. Best served with rice (pilaf).