Traditional kuru fasulye that cooks meat-free in a thick tomato-paste sauce. Prepared with olive oil, this classic Turkish dish makes a complete lunch or dinner when served hot with rice and pickles on the side.
Drain the soaking water and boil the beans in plenty of fresh water over medium heat for about 15 minutes, then drain. This pre-boiling removes the foam and gas-causing compounds.
Heat the olive oil in a pot and sauté the chopped onion over medium heat until it turns pink, then add the garlic and stir for 1 more minute until fragrant.
Add the tomato and pepper paste and sauté briefly until the raw smell is gone; once the paste releases its oil and darkens in color, move on to the next step.
Add the drained beans and hot water; once it comes to a boil, lower the heat and cook, lid slightly ajar, over low heat until the beans soften. Top up with hot water if it reduces too much.
Once the beans are tender all the way through, add salt, black pepper, and red pepper flakes and cook for 5 more minutes. Remove from heat and let rest for 10 minutes; the sauce will thicken during this time. Caution: Add the salt at this stage — adding it too early hardens the skins.
Important: Soak dried beans overnight in plenty of water; this both shortens the cooking time and reduces the gas-causing compounds. Add the salt in the final quarter of cooking — salt added too early toughens the skins and delays cooking. Leftovers keep in a covered container in the refrigerator for up to 3 days, and the sauce thickens as it's reheated; you can thin it out with a little hot water if you like.
If you want the beans' sauce to be more velvety, mash a few spoons of beans at the end of cooking and stir them back into the pot; the starch naturally binds the sauce.
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