Kuru Fasulye (Turkish White Bean Stew)

Kuru Fasulye is Turkey’s national dish. It is a vegan white bean stew with tomato, onion and olive oil. It comes in many variations, with the most traditional Kuru Fasulye recipe being 100% plant-based. You can eat your Kuru Fasulye with rice or bulgur.

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Kuru Fasulye is an all-time Turkish classic.

What is Kuru Fasulye?

Kuru Fasulye is considered the national dish of Turkey. No wonder it comes in quite a few varieties. It is possible to encounter a Kuru Fasulye recipe that contains meat. The most traditional version however is 100% plant-based and still ubiquitous.

Basically, Kuru Fasulye is a white bean stew. It also appears in other cuisines amongst which the Greek, having Fasolada (white bean soup) as their counterpart of Kuru Fasulye.

A basic Kuru Fasulye recipe with celery and rice

Today we feature a simple Kuru Fasulye recipe with all basic ingredients: white beans, olive oil, onion, tomato sauce and tomato paste. We also include some celery — quite a usual suspect. Although there is a broad range of vegetables that can be used in Kuru Fasulye, depending on the region and the chef.

Kuru Fasulye is usually served with rice or bulgur.


For 3 servings, eat with rice for a full meal

Tomato and green pepper are the main ingredients for Kuru Fasulye.
  • 200 grams (7 oz) of dry white beans
  • 1 small onion (or ½ a big one), chopped up
  • 200 grams of canned diced tomatoes (1 can)
  • 1 tablespoon of tomato paste
  • 1 celery, chopped in wisps of ½ centimeter
  • 2 green peppers, chopped in big chunks
  • 1 lemon, squeezed
  • 3 tablespoons of olive oil
  • 1 cube of vegetable stock
  • Salt
  • A few branches of parsley to garnish, chopped up
  • Water

Kitchen utensils

  • Saucepan

How to make Kuru Fasulye

Soaking: 6 hrs. | Prep: 10 min. | Cook: 50 min. | Total: 60 min.

  1. Soak the beans for at least 6 hours in ample water. If you don’t have time for this, boil the beans for 30 minutes in water.
  1. Chop up the onion, chop the 2 green peppers in big chunks and chop the celery in wisps.
    If spicy food is not your thing, remove the seeds of the green peppers.
  1. Heat up 3 tablespoons of olive oil in a large saucepan.
  1. When the oil is hot, add the onion and sauté for some 3 minutes.

  2. If the onion becomes translucent, add the peppers and the celery. Stir well and sauté for another 3 minutes until the peppers become soft.
  1. Add the can of diced tomatoes and the tablespoon of tomato paste. Squeeze out ½ lemon and add the juice. Add the beans and a can of water (use the one from the diced tomatoes).

  2. Add the cube of vegetable stock and 2 teaspoons of salt.
    Stir well and let simmer for about 45 minutes. Stir occasionally.
  1. Add water in steps if the mixture becomes too dry. Add as much as you need for simmering. The amount depends on the juiciness of the canned tomatoes you used and the amount of tomato paste. If you added too much, just bring to a boil and let the water vaporize. 
  1. In total the Kuru Fasulye should simmer for a total of at least 45 minutes. When done, you can leave the Kuru Fasulye with the lid on the pan for quite some time. 
  1. Sprinkle the chopped up parsley when serving.

Serve with plain rice or bulgur.

Kuru Fasulye: a stew eaten with rice.


Recipe: Kuru Fasulye
Country: Turkey
Soak: 6 hrs.
Prep: 10 min.
Cook: 50 min.
Total: 60 min.
Ingredients: white beans, tomato, green pepper, onion, celery, lemon, parsley
Type of meal:
main dish

Do you like Kuru Fasulye? Or do you know any other authentic vegan dishes from Turkey we should feature on VeganEvergreens? We would like to hear from you! So feel more than free to leave a comment below.

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