On Turkey’s Black Sea coast, dible refers to a thick dish cooked until its liquid evaporates; that is what distinguishes it from soupy white bean dishes. Cornmeal is sprinkled in at the end and stirred in immediately, not to thicken the dish but to give it a sautéed finish. There is no tomato paste or tomato; the flavor comes from butter and onion.
Discard the soaking water, add 1200 ml fresh water and bring to a boil. Boil vigorously for at least 10 minutes; do not skip this initial full boil. Skim off any foam.
Reduce the heat and cook for 40 minutes, until the beans can be mashed inside without their skins splitting. Add the salt during the last 10 minutes.
Melt half of the butter in a separate skillet and sauté the diced onion until the edges are lightly browned.
Add the sautéed onion to the beans and cook over medium heat with the pot uncovered. The consistency is right when a trail made by dragging a spoon across the bottom of the pot remains briefly and no liquid pools in it.
Sift the cornmeal over the beans and stir immediately. Cook for 3 minutes more, until the raw smell of the cornmeal is gone and it has coated the beans. Melt the remaining butter with the red pepper flakes and drizzle over the dish.
Soak the beans in cold water overnight, for 8–12 hours, then discard the soaking water. Make sure no liquid remains in the pot before sprinkling in the cornmeal; it will clump in a wet dible and will not break up again.
Mısır ununu serpmeden önce fasulyenin suyunu iyice çektirmek gerekiyor, sulu fasulyede un topak yaptı. Fasulyeyi haşlarken tuz atmayın, tuzlu suda kabuk sertleşiyor ve mısır unu serpildiğinde tane hâlâ diri kalıyor.
Rize'de mısır ununu serpip karıştırmadan iki dakika bekletiyorlar, ben de öyle yaptım ve tane tane oldu.
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