Turkish Dried Bean Stew with Cured Beef

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A hearty, slow-simmered white bean stew from Turkey's Aegean coast, prized in cities like İzmir. Tender navy beans are braised with cubes of pastırma, a spice-rubbed cured beef, in a sweet tomato and onion base for a comforting one-pot meal.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 17 gFat
• 5 gSaturated Fat
• 48 gCarbs
• 14 gFiber
• 6 gSugar
• 26 gProtein
• 880 mgSodium
• 920 mgPotassium
• 135 mgCalcium
• 6 mgIron
• 18 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the beans

• 1.5 cups (300g) dried white beans (navy beans)
• 4 cups cold water, for soaking
• 6 cups fresh water, for cooking
• 1 tsp salt

For the stew

• 200g pastırma (Turkish cured beef), cut into small cubes
• 3 tbsp olive oil
• 1 large yellow onion, finely chopped
• 2 garlic cloves, minced
• 2 medium ripe tomatoes, grated (or 1 cup canned crushed)
• 1 tbsp tomato paste
• 1 tsp sweet paprika
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley, to garnish

Directions

1. Rinse the dried beans under cold running water, then soak them in 4 cups of water for at least 8 hours or overnight. Drain and rinse well.
2. Transfer the soaked beans to a large heavy pot, cover with 6 cups of fresh water, and bring to a boil over high heat. Reduce to a gentle simmer and cook for 50 to 60 minutes, until the beans are tender. Add the salt during the last 10 minutes. Drain, reserving 1 cup of the cooking liquid.
3. While the beans cook, heat olive oil in a wide skillet over medium heat. Add the pastırma cubes and cook for 3 to 4 minutes, turning, until lightly crisped at the edges. Transfer the pastırma to a plate and set aside.
4. In the same skillet, add the chopped onion and cook for 5 to 6 minutes until soft and translucent. Stir in the garlic and cook for 30 seconds until fragrant.
5. Add the grated tomatoes, tomato paste, and paprika. Simmer for 8 to 10 minutes, stirring often, until the mixture thickens into a rich, jammy sauce.
6. Stir in the cooked beans, the reserved cooking liquid, and the crisped pastırma. Season with black pepper and taste for salt, adjusting as needed.
7. Reduce heat to low, cover, and simmer gently for 30 to 40 minutes, stirring occasionally and adding a splash of hot water if the stew thickens too quickly, until everything melds into a creamy, thick stew.
8. Remove from heat and let rest for 10 minutes. Ladle into bowls, sprinkle with parsley, and serve hot with rice pilaf, crusty bread, or a simple green salad.

Cook’s Notes

• Always soak the dried beans overnight; this shortens cooking time and ensures a creamy, even texture.
• If pastırma is unavailable, substitute with thick-cut pastrami, pancetta, or even jamón for a similar salty, spiced element.
• The stew should be thick but slightly soupy; loosen with hot water as needed during the final simmer.
• Traditionally cooked in a clay güveç pot for an earthier flavor; use a Dutch oven if you don't have one.
• Like many bean stews, this dish tastes even better the next day, once the spices and cured beef have infused the broth.

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