Kuru Fasulye

Ingredients

• 2 cups dried white (cannellini or great northern) beans
• 1 lb lamb or beef stew meat, cubed (optional)
• 1 large onion, diced
• 1 red bell pepper, diced
• 3 tbsp tomato paste
• 1 tbsp Turkish red pepper paste (or more tomato paste)
• 1 tsp pul biber (Aleppo pepper flakes)
• 1/4 cup olive oil
• 4 cups water or stock
• salt and black pepper

Before you cook

• Soak the dried beans in plenty of cold water overnight, then drain.
• Dice the onion and red pepper.

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook for 6 minutes until soft and golden.
3. Add the meat, if using, and brown it on all sides for 6 minutes.
4. Add the red pepper and cook for 3 minutes.
5. Stir in the tomato paste and pepper paste and cook for 2 minutes.
6. Add the pul biber and a generous pinch of salt.
7. Add the drained beans and pour in the water.
8. Bring to a boil, then reduce to a low simmer and cover.
9. Simmer for 1 1/2 hours, stirring occasionally, until the beans are fully tender and the liquid has thickened.
10. Taste and adjust the salt and pepper.
11. Ladle over rice pilaf to serve.