Turkish White Bean Stew Fasulye

Middle-eastern · 45 min · Beans · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 2 15-oz cans canned cannellini beans
• 1 yellow onion
• 2 carrots
• 2 tbsp Turkish pepper paste (biber salcasi)
• 1 15-oz can canned diced tomatoes
• 1 tsp sweet paprika
• 3 tbsp olive oil
• 2 tbsp fresh parsley

Method

1. Saute diced onion and carrots in olive oil over medium heat, 8 minutes.
2. Stir in the pepper paste and paprika and cook 1 minute.
3. Add tomatoes, drained beans, 2 cups water, and salt.
4. Simmer uncovered until the sauce thickens and carrots are tender, 25 minutes.
5. Mash a few beans against the pot to enrich the broth.
6. Finish with parsley and a drizzle of olive oil.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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