Summary

Ingredients

• 125 g beans, white
• 250 g beef oulash
• 250 g onion (s)
• 2 pointed peppers, light green
• 1 clove garlic
• 1 tablespoon tomato paste
• 1 tablespoon paprika pulp
• 1 tablespoon butter
• 1 tablespoon, leveled flour
• olive oil
• 700 ml vegetable stock
• 1 teaspoon, heaped paprika powder, noble sweet
• 1 teaspoon, kneaded Pul Biber
• 1 teaspoon, leveled salt
• pepper
• 0.5 teaspoon ½ cumin
• 1 teaspoon marjoram
• 2 tablespoon parsley, chopped

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Instructions

1. Wash the white beans and soak them in cold water for at least 6 hours. Change the water once in between.
2. Then drain the beans and bring to the boil with fresh water in a saucepan and cook for about 5 minutes, then drain. Pre-cooking removes the foam and ensures that the beans cook more evenly later.
3. Peel and dice the onions. Core the pointed peppers and cut into small cubes. Peel and chop the garlic.
4. Heat the olive oil in a pressure cooker. Fry the meat all over, then add the onion and pepper cubes and fry for a few minutes. Add the garlic and fry briefly. Then mix in the tomato and pepper pulp and fry for 2 - 3 minutes. Mix in the butter with the flour and add the spices. Pour the broth over everything so that everything is covered 2 - 3 fingers wide. Close the lid. Bring the stew to a high heat until pressure has built up (heat setting 2), then turn the stove down to low heat and cook the dish under pressure for 20 minutes. Turn off the stove and let the pot stand on the stove for another 30 minutes.
5. Then release the remaining pressure if necessary. Season the stew again to taste and serve with rice or bulgur pilaf or flatbread.
6. If you don`t use a pressure cooker, proceed in the same way, but then the beans need a good 90-120 minutes until they are soft.
7. Tip:
8. Kuru Fasulye is an authentic, simple and very tasty stew. My variant also contains light green pointed peppers. These are available in Turkish shops under the name Carliston Biber. There is also a dark green variety, Sivri Biber, but these are quite hot.
9. In addition, I still end up with cumin and herbs in the stew that actually don`t belong in the original. Paprika pulp is available either in Turkish shops or in the delicatessen department of well-stocked supermarkets, but be careful: there is mild (tatlı) or hot (acılı) paprika pulp, I use it mildly. The same goes for Pul Biber. So if you want it spicy, you can use the appropriate varieties.
10. Afiyet olsun - Bon appetit.