Turkish White Bean Stew

With 382 kcal and 22g of protein per serving, its high fiber content ensures long-lasting satiety.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 2 cups dried beans · 1144 kcal in the whole recipe
• 1 large onion · 60 kcal in the whole recipe
• 2 tbsp tomato paste · 42 kcal in the whole recipe
• 2 green peppers · 16 kcal in the whole recipe
• 3 tbsp olive oil · 265 kcal in the whole recipe
• Salt, red pepper flakes

Method

1. Place the beans in a large bowl, cover them with water, and let them soak overnight.

   

2. Drain the beans the next day, place them in a pot, cover with fresh water, and boil for 30 minutes.

   

3. Dice the onion into small cubes and slice the green peppers into thin rings.

   

4. Pour 3 tablespoons of olive oil into a large pot and heat it over medium heat.

   

5. Add the chopped onions to the pot and cook, stirring, until they become translucent (about 5 minutes).

   

6. Add the peppers and sauté for another 2-3 minutes until they soften.

   

7. Add the tomato paste and stir for 1 minute until the raw smell disappears.

   

8. Drain the boiled beans, add them to the pot, and pour in enough hot water to cover them by two fingers.

   

9. Turn the heat to the lowest setting, cover the pot, and cook for 60-70 minutes.

   

10. Once the beans are tender, add salt and chili flakes, stir, and turn off the heat.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.