Legumes
This traditional Turkish stew slowly cooks diced meat with white beans until the beans are tender but still hold their shape. One of the best-loved stovetop dishes in Turkish cooking, it is a favorite served with rice pilaf and pickles.
Drain the beans soaked overnight. Put them in a separate pan with enough water to cover and parboil over medium heat for fifteen minutes, then discard the water; this helps reduce their gas-producing effect. Caution: do not add salt at this stage.
Heat the cooking oil in a pan, add the diced meat and cook over medium-high heat until it releases its juices, the liquid evaporates and the edges are lightly browned. Searing keeps the juices inside the meat.
Add the chopped onion and sauté until lightly golden. Stir in the tomato paste and pepper paste and cook for another minute or two, until their raw smell disappears.
Add the parboiled beans, black pepper and hot water. Cover and cook over low heat until the beans soften and the liquid thickens. Check occasionally and add hot water if needed.
Important: once the beans are completely tender, add the salt and cook for a further five minutes. Turn off the heat and leave to rest for ten minutes to let the cooking liquid thicken. Sprinkle with Turkish red pepper flakes and serve with rice pilaf and pickles.
Soak the dried beans in plenty of water overnight to shorten the cooking time and make them easier to digest. Important: add salt only once the beans are thoroughly tender; adding it early can toughen the skins and delay cooking. Ingredients and cross-contact warnings on packaged products such as tomato and pepper pastes vary by brand, so check their labels separately.
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