Dinner · 90 min · turkish

Kuru Fasulye (White Bean Stew)

This is the kind of Turkish dinner you’ll make on repeat — cannellini beans and lamb, 90 minutes, big payoff. It is weeknight cooking that still hits your targets — 26 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Cannellini beans
• 0.5 lb Lamb
• 1 Onion
• 2 tbsp Tomato paste
• 2 tbsp Butter
• 2 tbsp Olive oil
• 1 tsp Red pepper flakes
• 2 tsp Salt
• 1 cup Rice

Steps

1. Soak the beans overnight. Simmer 40 minutes until tender but intact, then drain, saving a cup of the cooking liquid.
2. Brown the lamb chunks in the butter and olive oil until well crusted. Add the chopped onion and cook 8 minutes until golden.
3. Stir in the tomato paste and pepper flakes and cook 2 minutes, then add the beans and their reserved liquid plus hot water to cover.
4. Simmer 30 minutes, until the stew is thick enough that a spoon stands in it briefly and the flavors have married.
5. Cook the rice separately until fluffy. Serve the stew ladled over or alongside the rice — kuru fasulye without rice is considered an emergency, not a meal.

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