Turkish White Bean Stew Fasulye
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Middle-eastern · 45 min · Beans · vegetarian, vegan, gluten-free, dairy-free
360 cal
15g protein
48g carbs
12g fat
per serving · estimated
Ingredients
- 1 15 oz can canned cannellini beans
- 1 yellow onion
- 1 carrots
- 1 tbsp Turkish pepper paste (biber salcasi)
- 1 15 oz can canned diced tomatoes
- 1/2 tsp sweet paprika
- 1 1/2 tbsp olive oil
- 1 tbsp fresh parsley
Method (tap to check — screen stays awake)
- Saute diced onion and carrots in olive oil over medium heat, 8 minutes.
- Stir in the pepper paste and paprika and cook 1 minute.
- Add tomatoes, drained beans, 2 cups water, and salt.
- Simmer uncovered until the sauce thickens and carrots are tender, 25 minutes.
- Mash a few beans against the pot to enrich the broth.
- Finish with parsley and a drizzle of olive oil.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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