Ingredients with Measurements:
- 1 cup dried white beans (kuru fasulye)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
- 3 cups water
- 1 cup long-grain rice
- 2 cups water for rice
- 1 tablespoon butter
Special equipment needed:
- Large pot with lid
- Medium pot with lid
- Strainer
Step-by-step instructions:
1. Rinse the dried white beans (kuru fasulye) and soak them in water overnight.
2. Drain the beans and rinse them again. In a large pot, sauté the chopped onion and minced garlic in olive oil until softened.
3. Add the tomato paste, salt, black pepper, paprika, and cumin to the pot and stir well.
4. Add the soaked beans and 3 cups of water to the pot. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, or until the beans are tender.
5. While the beans are cooking, prepare the rice pilaf. Rinse the rice in a strainer and set aside.
6. In a medium pot, melt the butter over medium heat. Add the rinsed rice and stir for 1-2 minutes, until the rice is coated in butter and slightly toasted.
7. Add 2 cups of water to the pot and bring to a boil. Reduce heat to low, cover the pot with a lid, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.
8. Once the beans are tender, taste and adjust seasoning as needed. Serve the beans and rice pilaf together.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 1-2 hours for beans, 20 minutes for rice
Temperature:
- Beans: Simmer on low heat
- Rice: Simmer on low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350 per serving
- Fat: 8g
- Carbohydrates: 60g
- Protein: 11g
- Fiber: 10g
Substitutions for ingredients:
- Dried white beans can be substituted with canned white beans, drained and rinsed.
- Butter can be substituted with olive oil or vegetable oil.
Variations:
- Add diced tomatoes or red pepper flakes for extra flavor and spice.
- Serve with a side of yogurt or pickled vegetables.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Toasting the rice in butter before cooking will give it a nutty flavor and prevent it from becoming mushy.
- Adjust seasoning to taste as needed.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop with a splash of water to prevent drying out.
Presentation ideas:
- Serve the beans and rice in separate bowls or on a large platter for a family-style meal.
Garnishes:
- Fresh parsley or cilantro, chopped
- Lemon wedges
Pairings:
- Serve with a side of salad or roasted vegetables.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted carrots and broccoli
Troubleshooting advice:
- If the beans are not tender after 2 hours of cooking, add more water and continue to simmer until they are soft.
Food safety advice:
- Make sure to soak the beans overnight to ensure they are fully cooked and safe to eat.
Food history:
- Kuru fasulye is a traditional Turkish dish that dates back centuries. It is often served with rice pilaf and is a staple in Turkish cuisine.
Flavor profiles:
- The beans are savory and slightly sweet, with a hint of spice from the paprika and cumin. The rice pilaf is nutty and buttery.
Serving suggestions:
- Serve hot with a side of salad or roasted vegetables.
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Region: Turkish