Traditionally dried haricot beans and braising steak would be used for this hearty stew – however for those of us who havent got time to soak beans over night and stew meat for 3 hours, my quick Kuru Fasulye recipe gives the same warming results in just a fraction of the time.
2 sirloin steaks – cut into small chunks
3 tins of cannellini beans
1 small onion – finely chopped
1 tbsp tomato paste
1 tbsp pepper paste
pinch of chili flakes
6 cups water
1 tbsp olive oil
Salt & Pepper
Brown meat in 1 tbsp olive oil over a medium flame and add onions, heating until translucent.
Drain beans and add to pot, stirring around for a minute or two.
Dissolve tomato and pepper paste in a cup of hot water and add to pan, along with a further 5 cups.
Bring to a simmer and cover. Cook for 45 minutes, stirring gently from time to time. The beans should be whole, not mushy.
Season to taste (adding a pinch of chili if you prefer) and serve with pilaf and bread.
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