Kuru fasulye (Turkish bean stew)
Turkey's favourite home stew: beans in a rich pepper and tomato sauce, with buttery rice.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Mixed beans (tin)3 tins
- Brown onions200 g
- Peppers1 pepper
- Tomato purée60 g
- Chopped tomatoes (tin)1 tin
- Basmati rice300 g
- Butter30 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika. Missing any? You can add them to your shop on the shopping list.
Usually contains: Milk.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Chop the onion and pepper. Heat a tablespoon of oil in a large pan over a medium heat and cook them for 8 minutes. Stir in the tomato purée and a teaspoon of paprika.200 g brown onions1 pepper60 g tomato purée1 tin chopped tomatoes
- Add the chopped tomatoes, the drained beans and 300 ml of water. Simmer for 20 minutes, until thick. Season with salt.3 tins mixed beans
- Meanwhile, melt the butter in a pan with a lid, add the rice and stir for 2 minutes. Add 600 ml of water and a pinch of salt, cover and cook on a low heat for 15 minutes.300 g basmati rice30 g butter
- Serve the beans over the rice.
Fry the tomato purée in the oil until it turns brick red before adding liquid. It gives the stew its depth.
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