If you have been to Turkey or Greece you would have definitely seen this dish on the menu in most traditional Turkish or Greek restaurants. Fasulye (Turkish) or Fasolada (Greek) is a dish made of white beans with vegetables in a stew or soup like, tomato sauce. This dish is delicious and so easy to make, packed full of vitamins and nutrients, this healthy dish is definitely a recipe to keep on hand for family dinners.
Fasulye is another childhood favourite of mine and one that my mother would make a lot for us anytime of the year. It can be enjoyed as a main meal with a side of rice and salad during the summer months or in a bowl, as it has a soup like consistency, can be enjoyed with a side of fresh bread like Turkish Cörek. This is a meal I tend to just throw together without measuring or weighing the ingredients as I do tend to amend the ingredients deepening on my mood and the weather. So what I have done with his recipe is to write out a basic way to create this meal, keeping it simple and easy to achieve a delicious and healthy meal.
I have kept this recipe vegan and vegetarian friendly but if you like your meat you can add boiled chicken – wings and thighs are the best parts of this meat to use, as they stay moist and soft during all stages of the cooking process. You can also add other vegetables like peppers and courgettes to make it even healthier and its a great way to include more vegetables in your diet.
If you haven’t already, I have some delicious and easy to make turkish and healthy recipes here if you want some more healthy food or Mediterranean-inspired recipes.
Kuru Fasulye - Turkish White Bean Stew
A delicious and healthy meal that is easy to make - perfect for the whole family to enjoy together.
- 3 tbsp Olive Oil
- 1 White Onion, peeled and chopped
- 2 Carrots, peeled and chopped
- 2 Celery Sticks, chopped
- 800 g Canned Cannellini Beans, drained
- 400 g Tinned Chopped Tomatoes
- 3 tbsp Tomato Purée
- 600 ml Water
- 1/2 Lemon, juiced - to taste
- Salt & Pepper, to taste
- 1 handful Chopped Fresh Parley
In a large and deep saucepan or casserole dish, over a medium heat add the olive oil
Add the onions and soften for a couple of minutes
Add the carrots and celery and lightly fry until soft
Drain the water from the canned beans and add to the saucepan, add the tomato puree and chopped tomatoes, combine well
Using the tomato can to measure, add the water (one and a half cans of water is roughly 600ml)
Bring to the boil and simmer for around 30 minutes with the lid only half way covering the top to allow the steam to escape
Halfway through add the lemon juice to taste (you may not want all the lemon juice, taste the sauce to see how much you want)
Season with salt and pepper to taste and continue to simmer
Once the 30 minutes is up, stir and leave uncovered for 10-15 minutes until the tomato sauce has started to thicken and become a soup like texture
Sprinkle over the chopped fresh parsley before serving
Serve in a bowl with fresh bread or with a side of rice, salad and Turkish or Greek Yoghurt
Why not try my Homemade Cacik-Turkish Cucumber and Garlic Yoghurt recipe as a side for this comforting and tasty meal.