Turkish White Bean Stew in Olive Oil (Fasulye Pilaki)
Fasulye Pilaki
This traditional Turkish white bean stew offers a rich, savory flavor with tender beans in a fragrant olive oil and tomato base. The dish has a beautiful reddish-orange color with soft, creamy beans and aromatic vegetables. It's a perfect comfort food that showcases the essence of Turkish home cooking.
Ingredients
Instructions
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Soak the beans
Rinse the dried white beans and place them in a large bowl. Cover with cold water by 5cm and soak for 8-12 hours or overnight. The beans should double in size and feel slightly soft when pressed. Do not skip soaking as it ensures even cooking.
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Cook the beans
Drain and rinse the soaked beans. Place in a large pot with fresh water covering by 5cm. Bring to a boil over high heat for 2-3 minutes, then reduce to medium-low heat. Simmer for 45-60 minutes until tender but still holding their shape. Do not add salt during cooking as it toughens the beans.
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Prepare the vegetables
While beans cook, dice the onions into 1cm pieces and slice carrots into 5mm thick rounds. Mince the garlic finely and chop the parsley, discarding thick stems. Have all vegetables ready before starting the next step. Do not cut vegetables too small as they will break down during cooking.
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Sauté the aromatics
Heat olive oil in a large heavy-bottomed pan over medium heat for 1-2 minutes. Add diced onions and cook for 8-10 minutes, stirring occasionally, until soft and golden. Add minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn or it will taste bitter.
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Add tomato base
Stir in tomato paste and cook over medium heat for 2-3 minutes until it darkens slightly and becomes fragrant. Add canned tomatoes, sugar, salt, pepper, and bay leaves. Cook for 5-7 minutes until the mixture thickens and reduces. Do not rush this step as it builds the flavor foundation.
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Combine and simmer
Drain the cooked beans, reserving 2 cups of cooking liquid. Add beans and carrots to the tomato mixture along with 1 cup of bean cooking liquid. Reduce heat to low and simmer for 25-30 minutes until carrots are tender and sauce coats the beans. Do not boil vigorously or beans will break apart.
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Finish and rest
Remove from heat and stir in half the chopped parsley. Let the pilaki cool to room temperature for at least 1 hour, allowing flavors to meld. Taste and adjust seasoning with salt and pepper. Do not serve immediately hot as this dish is best at room temperature or slightly warm.
Tips
Cooking Tips
Add a splash of bean cooking liquid during simmering if the mixture becomes too dry. The final consistency should be saucy but not soupy, with beans coated in the flavorful tomato base.
Alternatives
Cannellini or navy beans work well instead of white beans, though cooking times may vary. Fresh tomatoes can replace canned - use 500g peeled and chopped tomatoes plus an extra tablespoon of tomato paste.
Serving & Storage
Traditionally served at room temperature with crusty bread, feta cheese, and olives as part of a meze spread. Store covered in the refrigerator for up to 4 days - the flavors improve overnight.
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