This Kayseri-style white bean stew develops a thick sauce as cubed beef cooks for an extended time. Enriched with onion and tomato paste, it is a hearty classic served with rice for lunch or dinner.
Drain the dried beans soaked overnight and start boiling them in plenty of water. Be sure to skim off the foam that forms at the first boil.
In a separate pot, cook the cubed beef until its liquid evaporates and it takes on a little color. Add the finely chopped onion and cook until softened.
Cook the tomato paste with the beef for a few minutes to bring out its aroma. Add the drained beans and hot water, then bring to a boil.
Add the salt and spices. Cover and cook over low heat until the beans are soft and the sauce thickens. Keep the heat very low to prevent sticking.
Remove from the heat and let it rest for a few minutes. Serve hot with rice.
Before cooking, soak the dried beans in water for at least 8 hours, then parboil them and discard the parboiling water; this shortens the cooking time and may reduce bloating. Do not open the pot too often, or the beans may firm up when exposed to air.
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