Kuru Fasulye With Onions

Instructions

1. Step 1

   Place the dried white beans in a large bowl with 5 cup (1200 ml) water. Cover and refrigerate for 8 hours.

   Timer: 480 min (fixed)

   Ingredients used: 1200.0 ml Water, 300.0 gr White Bean

   Cookware: large bowl

2. Step 2

   Drain the soaked beans in a colander and rinse them thoroughly.

   Cookware: colander

3. Step 3

   Heat the sunflower oil in a Dutch oven over medium heat. Add the onions and cook until soft and lightly golden.

   Timer: 10 min (fixed)

   Ingredients used: 2.0 piece Onion, 45.0 ml Sunflower Oil

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Stir in the tomato paste, red pepper paste, and red pepper flakes. Cook over medium heat until fragrant and slightly darkened.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 gr Red Pepper Paste, 30.0 gr Tomato Paste, 1.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Add the soaked beans and 4 cup (960 ml) water. Bring to a full boil over high heat.

   Timer: 8 min (fixed)

   Ingredients used: 960.0 ml Water

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Reduce to low heat, partially cover, and simmer until the beans are nearly tender.

   Timer: 60 min (fixed)

   Cookware: Dutch oven

7. Step 7

   Stir in the salt and black pepper. Continue simmering until the beans are fully tender and the sauce is thick but spoonable.

   Timer: 10 min (fixed)

   Ingredients used: 9.0 gr Fine Salt, 1.0 gr Ground Black Pepper

   Cookware: Dutch oven, wooden spoon