Description

A comforting Turkish classic featuring tender chunks of beef stewed with creamy white beans in a rich tomato-based sauce—served best with rice, yogurt, and crusty bread.

Ingredients

Units Scale

1 1/2 cups dried white beans (or 2 cans, drained and rinsed)
2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 lb beef chuck, diced into small cubes
1 green bell pepper, chopped
2 tbsp tomato paste
1 tsp paprika
Salt and black pepper to taste
3 cups water or beef broth
Optional: chili flakes for garnish

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Instructions

If using dried beans, soak them overnight. Drain and cook in fresh water for 45–60 minutes until tender. Set aside.
In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
Add diced beef and cook until browned on all sides, about 5–6 minutes.
Stir in chopped bell pepper and tomato paste. Sauté for 2–3 more minutes.
Season with paprika, salt, and black pepper. Pour in water or beef broth and bring to a simmer.
Cover and cook for 40–50 minutes, or until the beef is tender.
Add the cooked or canned white beans and simmer for another 10–15 minutes to allow the flavors to meld.
Serve hot with rice, a dollop of yogurt, and crusty bread. Garnish with chili flakes if desired.

Notes

Using canned beans reduces prep time significantly.
Adjust spice level with chili flakes or mild Turkish pepper paste.
This stew tastes even better the next day as flavors deepen.

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 5g
Sodium: 600mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 8g
Protein: 28g
Cholesterol: 50mg