White Bean Stew (Kuru Fasulye)

Ever since I was little, my mom has always made a delicious Turkish dish called kuru fasulye. This white bean meal is very popular in Turkey and is a comfort food for many. Typically, the beans are soaked overnight before cooking. In order to cut down on prep time, we usually skip this step and opt to use canned butter beans instead. This entire dish comes together in about thirty minutes and is a great choice for a weeknight dinner.

Ingredients (for two servings):

• 2 cans of white beans (I mixed Great Northern and butter beans)
• 1 small onion
• ½ jalapeño
• 1 carrot
• 1 tbsp. red pepper paste
• 1 tbsp. tomato paste
• 1 cup cherry tomatoes
• 3 tbsp. olive oil
• 2 cup water
• Salt and pepper to taste
• ½ tsp. paprika
• ½ tsp. aleppo pepper

Directions:

1. Drain and rinse the beans under cold water.
2. Dice the onions, jalapeño, carrot and garlic.
3. Heat 2 tbsp. olive oil over medium-high heat.
4. Sauteé the onions, jalapeño and carrot for about two minutes.

5. Add 2 tbsp. water and cover, letting it cook for three minutes until the carrots are softened.
6. Open lid and add garlic, cooking until fragrant.
7. Add ¼ cup of water and close the lid, letting it cook for two minutes.
8. Add pepper and tomato paste and mix, letting it cook for two minutes.

9. Add cherry tomatoes and 1 cup of water.
10. Let it cook for three minutes, covered. 
11. Gently press down on the tomatoes, popping them.
12. Add beans, salt, black pepper and paprika; mix gently, making sure not to break the beans (make sure the liquid hasn’t evaporated––if it did, add ½ cup of water).

13. Close lid and let simmer on low for five minutes.
14. Add 1 tbsp. olive oil and remove from heat, letting it rest, covered, for ten minutes.
15. Serve over rice, top with aleppo pepper and enjoy!