Dried White Bean Stew Recipe
Number One Recipe of Turkish Cuisine
Today I am here with a very classic recipe. It is an indispensable part of Turkish cuisine. For example, if you cook chicken when a guest comes, they may think that they have made a simple meal, but no one has anything to say about dry beans. Because dried beans are sweet. It is also important for me as it carries traces of my childhood.
Me and my peers are probably the last generation to know that beans are actually a dish cooked for hours on the stove. There are those of you who remember the burning smell of cooking water splashed on the stove mixed with the smell of cooking.
Pots and even pots are put on the fire right after the morning chores have been collected so that they are ready early. Even if you are going to sit in the afternoon, don't be in a hurry to get home early to cook. Close to the meal, his best friend pilaf is prepared. It can also be pickled, ayran, salad, whatever you put on it. But I like pickled green tomatoes the most. Especially if there is buttermilk, I can say better apricot in chamomile :)
Different Cooking Methods
There are different cooking methods of dry beans. Some boil the onions and beans first and fry the paste later, some make it with sausage, some put meat, some put pastrami. I like it boiled with tomato paste in its simplest form. Tomato paste and beans blend well with each other. I don't know how you've been doing it until now, but I suggest you try it this way.
- 2 cups dried white beans,
- 1 onion,
- 1 tablespoon tomato paste,
- 2 teaspoons paprika,
- 3-4 tablespoons olive oil,
- Rinse the beans and soak in hot water, let it sit overnight,
- Finely chop the onion,
- Sauté in olive oil until tender,
- Add the tomato paste and stir for 2 mins,
- Add the paprika and stir,
- Drain the beans, add to the pot and stir,
- Add enough water to submerge the beans and cook on low heat until the beans are softened,
- Add salt to taste and stir.