Dry Bean
Dry bean, onion and tomato paste prepared classic, plain and satiating pot meal.
- Yield
- 6
- Preparation
- Cooking
- Total
- Difficulty
- Medium
The listed times are estimates for 6 servings.
About this recipe
Dry bean, one of the fundamental Turkish home dishes prepared by slowly cooking pre-soaked beans in a pot with tomato paste base.
Ingredients
- 500.0000 gram dry bean, pre-soaked overnight
- 1.0000 piece onion
- 1.0000 tablespoon tomato paste
- 3.0000 tablespoon olive oil
- 0.5000 teaspoon red pepper flakes
- 1.0000 teaspoon salt
- 1200.0000 milliliter water
Instructions
Drain the pre-soaked dry beans and rinse with clean water.
Heat the olive oil in a pot. Sauté the chopped onion until softened.
Add the tomato paste and sauté briefly.
Add the beans and water. Bring to a boil, then reduce heat and cook until the beans are completely tender.
Add salt and optional red pepper flakes. Cook for a few more minutes and serve hot.
Make this recipe better
Useful tips
- Soak the beans ahead of time for more even cooking, discard the soaking water, and start with fresh water.
- Cook the onion and tomato paste before adding the beans so the sauce develops a deeper base flavor.
- Once the beans are nearly tender, stir gently to avoid splitting the skins and breaking the beans.
Common mistakes
- Very old dried beans may need much longer than a newer batch, even after soaking.
- Aggressive stirring throughout cooking can separate the skins and make the stew unnecessarily mashed.
Storage
Cool the stew promptly and refrigerate in a covered container. If the sauce thickens while resting, loosen it with a little hot water during reheating.
Serving suggestion
Serve hot with rice or bulgur pilaf and simple pickles. Spoon the sauce evenly over each portion.
Frequently asked questions
Why do dried beans take so long to soften?
Bean age, soaking time, and water conditions all affect cooking time. Older beans can remain firm much longer.
Why does the sauce get thicker the next day?
The beans continue to absorb liquid and release starch while resting. Add hot water gradually when reheating.