Prepared Kayseri-style, this white bean stew develops a thick sauce as the cubed beef cooks for a long time. Enriched with dry onion and tomato paste, this recipe is a hearty classic for lunch or dinner tables alongside rice.
Drain the dried beans that were soaked in water 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 veal cubes until they release their liquid and it evaporates and they take on a light color, then add the finely chopped onion and stir until it turns pink.
Sauté the tomato paste with the meat for a few minutes to release its aroma, then add the drained beans and hot water and bring to a boil.
Add the salt and spices, cover with a lid, and cook over low heat until the beans are tender and the sauce thickens. Note: The heat must be very low, otherwise it may stick to the bottom.
After removing from the heat, let it rest for a few minutes; serve hot with rice.
Important: Soak the dried beans in water for at least 8 hours before cooking and discard the soaking water — this both shortens cooking time and reduces the chance of bloating. Caution: Don't open the pot lid often; the beans can toughen when exposed to open air.
Adding a pinch of baking soda to the water while boiling the beans noticeably shortens the cooking time, but don't overdo it, as too much baking soda can spoil the taste and texture.
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