Shelled Dry Bean Stew (Kabuklu Kuru Fasulye)

Serves: 8–10

Ingredients

Main Ingredient:
500 g shelled dry beans

Vegetables:
6 medium onions
4 medium tomatoes

Fats:
4 tablespoons butter
4 tablespoons olive oil

Tomato Paste & Spices:
3 tablespoons tomato paste
2 tablespoons ground red pepper
2 teaspoons salt

Flavor Enhancers:
1 whole head of garlic
2 lemons (optional)

Preparation

1. Preliminary Preparation

Soak the dry beans overnight.

2. Cooking Stage

Boiling:
Boil the soaked beans until tender, then drain.

Sautéing:
Finely chop the onions and sauté them in olive oil and butter until lightly golden.

Preparing the Sauce:
Add grated tomatoes, ground red pepper, and salt to the softened onions and continue sautéing. Then add tomato paste and cook for a few more minutes.

Combining:
Add the boiled and drained beans to the mixture. Pour in enough water so that it does not exceed the level of the beans. Let it cook until done and reaches the desired consistency.

3. Final Touch & Serving

About 10 minutes before turning off the heat, add sliced garlic and lemon juice.

Turn off the heat and serve warm.

Small Note

Due to its texture, shelled dry beans are richer in fiber compared to regular beans. The addition of garlic and lemon during cooking gives the dish a refreshing and well-balanced flavor.