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
Ingredients
Method
- 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.
- 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.
- 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.
- While beans are cooking, chop 1 onion, 2 green peppers, and 1 red pepper into medium-sized pieces.
- 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.
- 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.
- 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.
- 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.
- 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.
- Test a bean by pressing it between your fingers. It should be soft and creamy inside while maintaining its shape.