Kuru Fasulye (Kuru Fasulye) — Turkish White Bean Stew with Tomato and Lamb

• 400 gdried white beans (cannellini or navy) (picked over and rinsed)
• 1500 mlwater (for soaking)
• 30 mlolive oil
• 350 glamb shoulder (cut into 2 cm cubes)
• 200 gyellow onion (finely diced)
• 12 ggarlic cloves (minced)
• 120 ggreen bell pepper (diced)
• 40 gtomato paste
• 25 gred pepper paste (biber salcasi, mild)
• 300 gcrushed tomatoes
• 1 leafbay leaf
• 2 tspground cumin
• 2 tspsweet paprika
• 1 tspAleppo pepper (optional, for gentle heat)
• 1 tspblack pepper
• 9 gfine sea salt (add in two stages)
• 15 mllemon juice (for brightness)
• 10 gflat-leaf parsley (finely chopped)

Instructions

1. 1

   Soak the beans in 1500 ml water for 12 hours at room temperature. Drain and rinse well, then set aside so the beans cook evenly and stay creamy rather than splitting.

2. 2

   Heat 30 ml olive oil in a heavy pot over medium-high heat for 2 minutes. Add the lamb and sear for 6–8 minutes, stirring, until most surfaces are browned and the fat begins to render.

3. 3

   Lower the heat to medium and add the diced onion and diced green pepper. Cook for 8–10 minutes, stirring often, until the onion turns translucent and sweet and the pepper softens without burning.

4. 4

   Add the minced garlic and cook for 45 seconds, just until fragrant. Stir in the tomato paste and red pepper paste and cook for 2 minutes to caramelize them slightly and remove any raw, metallic taste.

5. 5

   Add the crushed tomatoes, bay leaf, cumin, paprika, Aleppo pepper, and black pepper, and stir for 30 seconds to bloom the spices. Pour in 1200 ml water and scrape the bottom of the pot to dissolve the browned bits into the broth.

6. 6

   Add the soaked beans and bring the pot to a gentle boil for 3 minutes. Reduce to a steady simmer, cover slightly ajar, and cook for 60–75 minutes, stirring every 15 minutes so the beans don’t catch on the bottom.

7. 7

   When the beans are nearly tender, stir in 6 g of the salt and continue simmering for 10 minutes. Taste and add the remaining 3 g salt only if needed, then simmer 5 more minutes until the stew is thick, glossy, and the lamb is fork-tender.

8. 8

   Turn off the heat and stir in 15 ml lemon juice for a clean finish. Rest the stew covered for 10 minutes, then garnish with 10 g chopped parsley and serve hot so the flavors fully settle and round out.