Turkish White Beans with Beef

Classic Turkish white bean stew slow-cooked with diced beef, tomato and pepper paste and butter. A high-protein, gluten-free main, traditionally served with rice and pickles.

Ingredients

• 400 g dried white beans (soaked overnight)
• 1200 g hot water
• 250 g diced beef
• 150 g (1 large) onion
• 40 g (2 tbsp) tomato paste
• 20 g (1 tbsp) red pepper paste
• 30 g (2 tbsp) butter
• 20 g (1 1/2 tbsp) olive oil
• 12 g (2 tsp) salt
• 3 g (1 tsp) red pepper flakes
• 1 g (1/2 tsp) black pepper

Instructions

1. 1

   Soak the white beans overnight (not included in the total time); drain and rinse before cooking.

2. 2

   Heat the butter and olive oil in a large pot and cook the diced beef over high heat for 8-10 minutes, until it releases its juices and they evaporate.

3. 3

   Add the finely chopped onion and cook over medium heat for 5 minutes; stir in the tomato paste and red pepper paste and cook for 1-2 minutes until fragrant.

4. 4

   Add the beans and hot water. Bring to a boil, then cover and simmer over low heat for 1 1/2 hours, until the beans are soft enough to crush between your fingers.

5. 5

   Add the salt, red pepper flakes and black pepper and simmer, lid ajar, for 15 more minutes so the liquid thickens slightly.

6. 6

   Remove from the heat and let rest for 10 minutes before serving.

Nutrition

Per serving