Lazy Weekends · Turkish
Etli Kuru Fasulye
A slow-simmered white bean stew featuring tender chunks of beef for a rich, savory finish.
Why This Works
The browning of the beef provides a deep base that elevates the humble white bean.
The Upgrade
Add a few sun-dried tomatoes during the final simmer for intense richness.
Chef's Secret
Michelin TechniqueIf the sauce is too thin, crush a handful of beans with the back of your spoon to thicken it naturally.
Ingredients
Total time including resting: 45 min
Directions
Sauté beef in butter over medium-high heat until deeply browned and caramelized.
8 minAdd onions and cook until translucent and soft.
5 minStir in tomato paste and cook until it turns a shade darker.
2 minAdd precooked beans and beef stock, stirring to combine.
2 minBring to a gentle simmer and let the flavors concentrate.
25 minSeason with salt and chili flakes before serving.
3 minWine Pairing
Syrah
Red Wine
The BottleE. Guigal Crozes-Hermitage
The savory, meaty profile of a cool-climate Syrah is a perfect match for slow-simmered beans and beef. Its black pepper notes enhance the rustic, umami-rich character of the stew.
Nutrition per Serving
390
calories
26g
protein
40g
carbs
14g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Sade Pirinç Pilavı
Buttery, vermicelli-studded white rice acts as the perfect canvas for the savory bean stew.
Ingredients
Directions
Rinse the rice under cold water until the water runs clear, then drain thoroughly.
In a heavy-bottomed saucepan, heat butter and oil over medium heat; add the vermicelli and toast until golden brown.
Add the rice to the pan and sauté for 2 minutes, ensuring each grain is coated in fat.
Pour in the boiling stock and salt, stir once, and bring to a gentle simmer.
Cover with a tight-fitting lid, reduce heat to the lowest setting, and steam for 15 minutes.
Remove from heat, place a clean paper towel between the pot and lid, and let rest for 10 minutes before fluffing with a fork.
Side Dish
Pickled Cabbage
Quick-pickled purple cabbage adds a vibrant, acidic snap to balance the deep, earthy flavors of the beans.
Ingredients
Directions
Place the shaved cabbage in a non-reactive glass bowl.
Whisk the vinegar, salt, and sugar in a small saucepan over medium heat until the solids dissolve.
Add the peppercorns and bay leaf to the liquid.
Pour the hot brine immediately over the cabbage.
Press down with a weight to ensure the cabbage is fully submerged.
Allow the mixture to rest at room temperature for 10 minutes before serving.
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