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Kuru fasulye
Soak the beans overnight in plenty of cold water. Drain, cover with fresh water, boil for 10 minutes and drain again.
Tip: The first boil and drain is the Turkish cook's answer to beans and wind. It also gives a cleaner sauce.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Kuru fasulye take?
14 hr 40 min all in — 20 min prep, 2 hr 5 min cook, 12 hr 15 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Gluten-free, Nut-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Stockpot, Dutch oven, Pressure cooker.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
What can I use instead?
Dried white beans → Three 400 g tins of cannellini or haricot beans, drained. Simmer the browned beef with the pastes in 600 ml water for an hour until tender, then add the beans for the last 25 minutes. Softer and less creamy, but quicker.
Any tips from this recipe?
Use beans from a shop with a fast turnover. Old beans never soften properly, however long you cook them. It is better the next day, loosened with a splash of water. For the meatless olive-oil version, leave out the beef and butter and double the olive oil.
Can I prepare this ahead?
It is better the next day, loosened with a splash of water. The first boil and drain is the Turkish cook's answer to beans and wind. It also gives a cleaner sauce.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.