The Secret to Perfect Turkish-Style Baked Beans

Discover the traditional Turkish method for cooking beans that results in perfectly tender, flavorful legumes without the common digestive discomfort. This time-tested technique ensures your beans stay intact with their skins on while developing a rich, aromatic sauce that makes this humble ingredient truly shine. The secret lies in the overnight soaking with salt and the gentle cooking process that transforms ordinary beans into a comforting masterpiece.

Ingredients

• 3 cups (600g/21 oz) dried white beans
• 2 liters (8.5 cups) water for soaking
• 1 tablespoon salt for soaking
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 2 green bell peppers, chopped
• 1 tablespoon tomato paste
• ½ cup (120ml/4 fl oz) vegetable oil
• 1 teaspoon ground cumin
• ½ teaspoon black pepper
• 1 teaspoon red pepper flakes
• ½ teaspoon turmeric
• Salt to taste
• 1 sugar cube or 1 teaspoon sugar
• 6 cups (1.4 liters) water for cooking
• ½ lemon

Instructions

Step 1: Prepare the Beans

Rinse 3 cups of dried beans thoroughly in cold water. Place them in a large bowl with 2 liters of cold water and 1 tablespoon of salt. Cover and let soak overnight at room temperature.

Step 2: Initial Boiling

Drain the soaked beans and transfer to a large pot. Add enough fresh water to cover the beans by 2 inches. Bring to a boil over high heat, skimming off any foam that rises to the surface.

Step 3: Cook the Beans

Once boiling, reduce heat to medium and cook for 30-40 minutes until beans are tender but not falling apart. Drain the beans and set aside.

Step 4: Prepare the Vegetables

While beans are cooking, chop 1 onion, 2 green peppers, and 1 red pepper into medium-sized pieces.

Step 5: Start the Base

In a clay pot or heavy-bottomed pot, heat ½ cup vegetable oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.

Step 6: Add Peppers and Tomato Paste

Add the chopped peppers to the pot and cook for 3-4 minutes. Stir in 1 tablespoon of tomato paste and cook for another minute.

Step 7: Combine Beans and Seasonings

Add the drained beans to the pot. Squeeze half a lemon over the beans (this prevents them from splitting). Season with cumin, black pepper, red pepper flakes, turmeric, and salt to taste. Add 1 sugar cube to balance the acidity.

Step 8: Add Water and Simmer

Pour in 6 cups of water, ensuring the beans are well covered. Cover the pot with aluminum foil, then place the lid on top for better heat retention.

Step 9: Final Cooking

Bring to a gentle boil, then reduce heat to low. Simmer for 20 minutes after it reaches a boil. The beans should be creamy and tender with a thick, flavorful sauce.

Step 10: Check for Doneness

Test a bean by pressing it between your fingers. It should be soft and creamy inside while maintaining its shape.

Time and Servings

Soaking Time: Overnight
Prep Time: 15 minutes
Cook Time: 1 hour
Total Active Time: 1 hour 15 minutes
Servings: 6-8
Calories: Approximately 285 per serving

Why This Recipe Works

This traditional Turkish cooking method eliminates common bean-related digestive issues through the overnight salt soak, which helps break down complex sugars that cause gas. The lemon juice not only adds brightness but also helps maintain the beans’ structure during cooking. The combination of slow simmering and the clay pot (or heavy-bottomed pot) creates even heat distribution, resulting in creamy beans with intact skins. The aromatic blend of vegetables and spices transforms simple beans into a nutrient-rich dish packed with protein, fiber, and essential minerals. This hearty meal provides sustained energy and can be stored for up to 5 days refrigerated or frozen for later enjoyment.

Turkish Style White Beans

A traditional Turkish method for cooking beans that results in tender, flavorful legumes, known for preventing digestive discomfort.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Comfort Food, Main Course

Cuisine: Turkish

Calories: 285

Ingredients Method Notes

Ingredients

  

For soaking

• 3 cups 3 cups (600g/21 oz) dried white beans Dried white beans
• 2 liters 2 liters (8.5 cups) water for soaking
• 1 tablespoon 1 tablespoon salt for soaking

For the sauce

• 1 medium 1 medium onion, chopped
• 1 piece 1 red bell pepper, chopped
• 2 pieces 2 green bell peppers, chopped
• 1 tablespoon 1 tablespoon tomato paste
• 0.5 cup ½ cup (120ml/4 fl oz) vegetable oil
• 1 teaspoon 1 teaspoon ground cumin
• 0.5 teaspoon ½ teaspoon black pepper
• 1 teaspoon 1 teaspoon red pepper flakes
• 0.5 teaspoon ½ teaspoon turmeric
• to taste none Salt to taste
• 1 piece 1 sugar cube or 1 teaspoon sugar To balance acidity
• 6 cups 6 cups (1.4 liters) water for cooking
• 0.5 piece ½ lemon Squeezed over beans while cooking

Method

 

Preparation

1. Rinse 3 cups of dried beans thoroughly in cold water. Place them in a large bowl with 2 liters of cold water and 1 tablespoon of salt. Cover and let soak overnight at room temperature.

Initial Boiling

1. Drain the soaked beans and transfer to a large pot. Add enough fresh water to cover the beans by 2 inches. Bring to a boil over high heat, skimming off any foam that rises to the surface.

Cooking

1. Once boiling, reduce heat to medium and cook for 30-40 minutes until beans are tender but not falling apart. Drain the beans and set aside.

Vegetable Preparation

1. While beans are cooking, chop 1 onion, 2 green peppers, and 1 red pepper into medium-sized pieces.

Starting the Base

1. In a clay pot or heavy-bottomed pot, heat ½ cup vegetable oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.

Adding Peppers and Tomato Paste

1. Add the chopped peppers to the pot and cook for 3-4 minutes. Stir in 1 tablespoon of tomato paste and cook for another minute.

Combining Beans and Seasonings

1. Add the drained beans to the pot. Squeeze half a lemon over the beans to prevent them from splitting. Season with cumin, black pepper, red pepper flakes, turmeric, and salt to taste. Add 1 sugar cube to balance the acidity.

Simmering

1. Pour in 6 cups of water, ensuring the beans are well covered. Cover the pot with aluminum foil, then place the lid on top for better heat retention.
2. Bring to a gentle boil, then reduce heat to low. Simmer for 20 minutes after it reaches a boil. The beans should be creamy and tender with a thick, flavorful sauce.

Final Check

1. Test a bean by pressing it between your fingers. It should be soft and creamy inside while maintaining its shape.

Notes

This recipe helps avoid bean-related digestive issues through overnight soaking. This method, along with the use of lemon juice, helps maintain the structure of the beans during cooking. Can be stored for up to 5 days in the fridge or frozen for later enjoyment.