Turkish White Bean Stew

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A beloved Turkish classic of slowly simmered dried white beans in a rich tomato and onion broth, traditionally served over rice pilaf. Warming, hearty, and deeply savory, this is everyday home cooking at its best.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 15 gFat
• 4 gSaturated Fat
• 52 gCarbs
• 14 gFiber
• 7 gSugar
• 22 gProtein
• 780 mgSodium
• 1150 mgPotassium
• 140 mgCalcium
• 6.5 mgIron
• 32 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the stew

• 2 cups (about 14 oz / 400 g) dried white beans (cannellini or navy), soaked overnight and drained
• 3 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 1 red bell pepper, finely chopped
• 4 oz (115 g) Turkish pastirma or sujuk, diced (optional)
• 3 tablespoons tomato paste
• 1 teaspoon ground cumin
• 5 cups (1.2 L) water or low-sodium beef broth
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper

For serving

• 2 cups cooked rice pilaf
• 1 lemon, cut into wedges
• 1/4 cup fresh flat-leaf parsley, chopped

Directions

1. Drain the soaked beans, place them in a large pot, cover with cold water, and bring to a boil; simmer for 10 minutes, then drain again to remove any remaining foam.
2. Return the beans to the pot and add 5 cups of fresh water or broth; bring to a gentle boil, then reduce heat and simmer, partially covered, for 45 minutes until just tender.
3. Meanwhile, heat the olive oil in a skillet over medium heat and saute the onion for 6-7 minutes until soft and translucent; add the bell pepper and cook another 4 minutes.
4. Stir in the diced pastirma or sujuk and cook for 3 minutes until the edges begin to crisp, then mix in the tomato paste and cumin and cook 2 minutes until the paste darkens and smells nutty.
5. Add the skillet contents to the simmering beans, stir to combine, and continue cooking uncovered for 30-40 minutes, stirring occasionally, until the beans are very soft and the broth has thickened.
6. Use the back of a spoon to mash about one-third of the beans against the side of the pot; this releases their starch and creates a creamy, velvety consistency.
7. Season with the salt and pepper, taste and adjust, and let the stew rest off the heat for 5 minutes so the flavors meld.
8. Ladle the stew into bowls over a mound of warm rice pilaf, squeeze a lemon wedge over the top, scatter with chopped parsley, and serve hot.

Cook’s Notes

• Soak the beans in salted water overnight to soften them fully and reduce cooking time.
• For a meatless version, simply omit the pastirma and use vegetable broth; add a pinch of smoked paprika for depth.
• If the stew gets too thick while simmering, stir in a splash of hot water to loosen it to your preferred consistency.
• Traditional accompaniments include rice pilaf, pickled peppers (turşu), and a small green salad with sumac-onion dressing.
• The flavor is even better the next day, so consider making it a day ahead and reheating gently with a splash of water.

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