Turkish White Bean & Lamb Stew (Kuru Fasulye)

Ingredients

2- 15oz. Cans of White Beans (Great Northern Beans or Cannellini Beans)

1/2 lb. of Cubed Lamb or Beef

1 Medium Tomato, Peeled, diced

2 T. Tomato Paste

15 oz. Water

Salt and Pepper to Taste

Red Pepper Flakes

Beef Bone Marrow (Optional)

Preparation

Prepare this White Bean Lamb recipe by placing the beef bone marrow in a pot and cook on medium heat for about 5 minutes (2-3 minutes a side). You do not need to add oil to the pan first as the bone marrow softens and is naturally oily when it starts to cook. Once cooked, set aside.

Dice the lamb or beef, then season with salt on both sides. Add them to the same pot as you cooked the beef bone marrow. Allow the meat to cook on medium heat for about 2-3 minutes.

Add the tomato paste and make sure to blend thoroughly with the meat.

Add the cooked beef bone marrow back in the pot, along with the beans.

Add about 15 oz of water, then increase the heat to bring it to a boil.

Allow to cook at a boil for about 1-2 minutes, then lower the heat to low. Then allow to cook for about 25-30 minutes. Once cooked, you can scoop out the bone marrow into the stew or eat it separately as a delicacy!

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About

Turkish White Bean and Lamb Stew or Kuru Fasulye, is a traditional dish in Turkey. Its served during the cold winter nights and can be eaten as-is or ladled on top of Turkish rice. Either way, it is delicious! Its versatile as you can easily substitute the lamb for beef and it tastes just as good! If you like stews and spicy foods, you will love this recipe!