Kuru Fasulye (White Bean Stew)

Bean stews make great side dishes when served with rice, poli or bread. This one is made with white beans. It has the classic flavors of the red pepper paste along with the tomato paste. The combination makes a very flavorful gravy.

This dish would work very well with rice or roti all by itself.

Recipe adapted from here

You will need
1 cup dry or 1 can white beans (I used great northern beans)
1/2 cup onions, diced
1 tbsp. butter (salted or unsalted)
1 tbsp. olive oil
1 tbsp. red pepper paste
1 tbsp. tomato paste
1/2 tsp. red chili pepper flakes (I used paprika)
salt to taste

If using dry beans soak in water overnight and pressure cook for 10 minutes the next day. I used canned beans. If using canned drain out all the juice and use the beans.

Heat oil and butter in a pan. Add the onion and saute until tender and translucent. Add the red pepper, tomato paste and the beans. Cook until combined.

Add 1/2 a cup of water and bring to a boil.

Let it simmer on medium low for 15 minutes.

Turn off heat.


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