PASTIRMALI KURU FASULYE | TURKISH BEANS WITH PASTIRMA

By Christa Eker

https://www.exploringtheturkishkitchen.com

A hearty traditional Turkish recipe. Dried white beans are simmered in a stew of sweet and spicy peppers, onions and chopped tomatoes before the addition of Pastırma-cured beef slices. Dried beans may not be everyone’s favorite go-to, but taking the time to prepare the night before, simply placing them in water, offers a tasteful reward for little effort.
Peppers and tomatoes are traditionally associated with summer here in Turkey. To prepare for the colder months ahead, vegetables are hung to dry in the warm shade whilst purée is made to reduce under the direct sun.

The sweet concentrated flavor of pepper pairs with Pastırma (literal translation: pressed), a dried cured meat bursting with fenugreek, garlic and pepper. Popular with eggs and pastries, it lends for a flavorsome addition to this traditional home-style Turkish dish. Pastrami or chorizo could work as a substitution if it is challenging to source. Alternatively, it can be omitted, and the dish remains a comforting stew perfect for cooler nights.

Christa Eker is a Welsh-born Brit living in Turkey since 2013. She loves all things vintage, reading, gardening, food photography and exploring Turkey’s Aegean region.
A wife, mother, and home cook with a passion for Turkish food. Day to day, when she’s not running after her son, dog, cat and chickens, she enjoys developing recipes and photographing dishes and cooking scenes. Her blog Exploring The Turkish kitchen takes readers on a journey to discover Turkish cuisine through personal anecdotes, short stories, recipes, and tidbits, including housewife’s tips on using quality local ingredients and navigating the seasonal market.

Ingredients

1 Cup White beans (Kuru Fasulye) *Approx 200 Gr
2 Medium Onions, sliced
1/2 Teaspoon Salt
2 Large Red ‘Çarlston’ peppers
4 Medium long Green ‘Sivri’ pepper
3 Large Tomatoes
1 Teaspoon Sun dried red pepper paste (Alternatively tomato paste)
1 Teaspoon Paprika
1/2 Teaspoon Black pepper
1 Tablespoon Pekmez (Grape molasses) *Optional
50 Grams Turkish Pastrami (Pastırma)

Instructions

The night before you wish to cook, soak the beans in water. Enough to cover by double
The following day, drain and place in a deep saucepan with enough water to completely cover and cook on a low boil for around 30-45 minutes. Remove with a slotted spoon any foam that may rise.
When the beans have softened but still have a little bite, they are ready to cook in the sauce.
As the beans come to the end of the cooking, take a medium frying pan and heat a little olive oil.
Place the chopped onions into the oil along with the salt and fry until golden. (You may wish to add a little water to prevent them from catching)
Once golden, add in the chopped peppers and fry until softened.
Stir in the sun-dried pepper paste and the chopped tomatoes.
Add the vegetables and pepper paste to the cooked beans along with the spices and pekmez/molasses.
Cover the saucepan and turn to low heat for around 25-30 minutes, or continue until the beans reach the softness you desire. This will allow the flavors to balance and the tomatoes to cook down.
Around 10 minutes before serving, add the thinly sliced pastırma pieces.
Serve with rice/bulgur pilaf and pickles for an authentic Turkish meal.