Turkish White Bean Stew

Ingredients

• 2 su bardağı kuru fasulye · 1140 kcal
• 1 büyük soğan · 60 kcal
• 2 yemek kaşığı domates salçası · 46 kcal
• 2 yeşil biber · 16 kcal
• 3 yemek kaşığı zeytinyağı · 265 kcal
• Tuz, pul biber

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.

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