Usuba
Turkish White Beans with Tomato
A thick, hearty dish made from white beans with a spicy flavor. The beans take a long time to cook, but the result is worth the wait. Served by dipping bread pieces into the sauce, or served as a side dish to pilaf. The heat of the dish is balanced by lemon and fresh parsley.
- Prep
- 900 min
- Cooking
- 30 min
- Total
- 930 min
- Standard serving
- 249.7 g
Ingredients
Total 9
Instructions
- 1
Step 1
Pour water over the beans and soak overnight. Add water generously — beans will swell approximately twice their size.
- 2
Step 2
In the morning, drain the water, fill with fresh water and cook the beans for 2 hours. Leave in the pot for a day to let it finish cooking.
- 3
Step 3
Drain the water, pour fresh water over the beans. Bring to a boil and cook over medium heat.
- 4
Step 4
While the beans are cooking, finely chop the chili pepper and onion. Fry them in vegetable oil.
- 5
Step 5
Add tomato paste to the onion and pepper, mix well. Fry until the onion is soft.
- 6
Step 6
Add the fried onions and peppers to the beans. Cook for another 20–30 minutes.
- 7
Step 7
Towards the end of cooking, add salt and ground red pepper.
- 8
Step 8
Place the dish on a plate, add thin lemon slices and sprinkle with fresh parsley. Serve with fresh bread or flatbread.
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