Kuru Fasulye

Ingredients

• 400 gdried white beans — soaked
• 1onion
• 2 tbsptomato paste
• 80 mlolive oil
• 1 tsppaprika
• to tastefine sea salt and black pepper

Method

1. Rinse 400 g of dried white beans thoroughly under cold water to remove any dust or impurities. Place them in a large bowl and cover with plenty of water. Allow the beans to soak overnight, or for at least 8 hours, until they have doubled in size and feel tender when pressed between your fingers.
2. Drain the soaked beans and set them aside. Finely chop 1 onion and set it aside as well. In a large pot, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the chopped onion and cook slowly, stirring occasionally, until the onion becomes translucent and soft, about 8-10 minutes. This slow cooking allows the onion to release its sweetness, forming the base of the dish.
3. Stir in 2 tbsp of tomato paste and 1 tsp of paprika into the softened onions. Cook for another 2-3 minutes, stirring constantly, until the paste darkens slightly and the paprika becomes fragrant. This step enhances the depth of flavor and ensures the tomato paste is well integrated into the dish.
4. Add the drained beans to the pot, stirring to coat them in the onion and tomato mixture. Pour in enough water to cover the beans by about 2 cm. Bring the mixture to a gentle simmer over medium heat. Cover the pot partially with a lid, allowing some steam to escape, and cook until the beans are tender and the sauce has thickened slightly, stirring occasionally. The beans should be soft but not falling apart, and the sauce should be rich and slightly thickened.
5. Once the beans reach the desired tenderness, season the dish with fine sea salt and black pepper to taste. Stir well and allow the flavors to meld for another minute or two. Taste again and adjust the seasoning if necessary. Serve the Kuru Fasulye warm, ideally with fresh bread or rice, and enjoy this comforting dish with family and friends.