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Sucuklu Kuru Fasulye Beans

Section: Satisfying Main Dishes for Every Occasion

Sucuklu kuru fasulye brings together creamy white beans and bold Turkish sucuk for a comforting, flavor-packed bowl. The sausages render their garlicky, smoky essence, infusing the tender beans with richness. Sweet onions, cumin, oregano, and red pepper flakes round out the savory base. This dish is renowned in Turkish kitchens as a warming staple, ideal for spooning up with fresh bread or pairing with creamy yogurt. Simple to prepare yet full of character, it rewards patient simmering with deep, layered flavor and a touch of gentle spice in every satisfying bite.

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Recipe Author Evelyn
Updated as of Fri, 15 Aug 2025 23:19:09 GMT
Sucuklu kuru fasulye. Bookmark
Sucuklu kuru fasulye. | foodbymary.com

Experience the heartwarming magic of Sucuklu Kuru Fasulye, a Turkish classic that turns simple white beans and spicy sucuk sausage into pure comfort food. Every bite is rich with smoky sausage, sweet onions, and warming spices, perfect for chilly nights or whenever you crave soulful, memorable flavors. This is a stew that brings family and friends together at the table.

I first tried adding sucuk to bean stew after a neighbor shared her family recipe. Now, every time I make this, someone always asks for seconds or for the recipe itself.

Ingredients

  • White beans: Choose either canned for speed or soaked dried beans for extra creaminess. They are the main canvas that soaks up all those amazing flavors.
  • Yellow onions: Use sweet yellow onions and cook them slowly. They bring natural sweetness and depth, so look for firm bulbs with no green sprouts.
  • Sucuk sausage: Turkish sucuk is key for authentic flavor. Choose a fresh and firm piece with a rich red color for best results.
  • Red pepper flakes: Adds a touch of heat and gorgeous color. Turkish pul biber is ideal but regular crushed red pepper works in a pinch.
  • Cumin and oregano: Use high-quality ground cumin for a smoky aroma and Mediterranean oregano for an herbal finish. Toasting the cumin briefly helps unlock its best flavor.

Step-by-Step Instructions

Brown the Sucuk:
Slice the sucuk into half-inch rounds and heat in a heavy pot over medium heat. Let the slices sizzle until edges are crisp and fragrant and the fat turns the pan glossy. Remove sausage and set aside while keeping the delicious oil in the pan for the next step.
Sauté the Onions:
Add chopped yellow onions to the sausage oil in the pan. Cook over medium-low heat, stirring often until the onions are soft golden and starting to caramelize. This process should take at least 8 to 10 minutes so the onions develop sweetness and a deep flavor base for the stew.
Bloom the Spices:
Sprinkle in the cumin and oregano along with red pepper flakes. Stir constantly for one minute so the spices release their full aroma and infuse the oil. Every flake and seed should sizzle gently in the onion backdrop.
Add and Simmer the Beans:
Pour in drained white beans (or soaked and cooked beans) with enough water to just cover. Bring everything to a low simmer and add back the browned sucuk slices. Stir gently and let the dish bubble for at least 20 minutes so the beans drink in every layer of flavor and the broth thickens a bit.
Season and Serve:
Taste and stir in salt as needed. Keep the stew gently simmering for another 5 minutes with a lid partially on. Let it rest slightly off the heat to allow the flavors to meld. Serve hot with a swirl of olive oil and a sprinkle of more herbs if you like.
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Sucuklu kuru fasulye. | foodbymary.com

My favorite part of this recipe is watching the sucuk turn crisp and spicy in the pan. The whole kitchen fills with the scent of garlic and warm spices. Growing up, we always had this dish when the weather got cold and everyone would gather to share stories and second helpings.

Storage Tips

Store leftovers in a sealed container in the fridge for up to four days. The flavor only gets richer with time. To reheat, splash in a spoonful of water and warm gently on the stove or in the microwave so the beans stay creamy.

Ingredient Substitutions

If you cannot find sucuk, try a good-quality spicy chorizo or another garlicky smoked sausage. For a vegetarian twist, skip the sausage and use a teaspoon of smoked paprika and extra garlic. Canned beans save time, but cooking your own lets you control the creaminess and texture.

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A bowl of food with meatballs and beans. | foodbymary.com

Serving Suggestions

Serve with thick slices of crusty bread for scooping up the spiced sauce. A side of fluffy white rice is always welcome to balance the warmth of the stew and stretch the meal. A dollop of plain yogurt with garlic and mint can cool the heat and adds a tangy contrast.

Cultural Context

Kuru fasulye with sucuk is a mainstay in Turkish homes, where every family puts their own spin on the recipe. Traditionally served with rice or pickled vegetables, it is a symbol of hospitality and the kind of everyday home cooking that ties generations together.

Frequently Asked Questions

→ What makes Turkish sucuk unique?

Turkish sucuk is a dry, fermented sausage made with beef, garlic, and robust spices like red pepper, offering a distinctive smoky and garlicky flavor.

→ Can I use canned beans instead of dried?

Yes, canned white beans save time and work well. Rinse them before adding, and reduce simmering time accordingly.

→ How spicy is this dish?

The heat level is moderate from red pepper flakes and sucuk. You can adjust the spice to your preference.

→ What toppings or sides pair well?

Serve with crusty bread, fluffy white rice, or a dollop of tangy yogurt. Spinach sautéed in garlic is also a great companion.

→ Are there vegetarian alternatives?

Replace sucuk with smoked paprika, mushrooms, or roasted eggplant for a deeply savory vegetarian option that maintains the dish’s character.

→ How do I store leftovers?

Cool completely and store in an airtight container in the fridge for up to 3 days. Flavors improve as it sits.

Sucuklu Kuru Fasulye Beans

White beans meet garlicky sucuk, onions, and spices for a deeply flavorful, classic Turkish comfort.

Prep Time
20 minutes
Cooking Time
60 minutes
Overall Time
80 minutes
Recipe Author: Evelyn

Dish Category: Main Dishes

Recipe Difficulty: Medium Effort

Cuisine: Turkish

Serves: 4 Serving Size (4 generous portions)

Dietary Options: Dairy-Free

What You’ll Need to Cook

→ Main

Ingredient 01 400 g dried white beans, soaked overnight and drained (or 2 x 400 g cans, drained and rinsed)
Ingredient 02 200 g Turkish sucuk sausage, sliced into 5 mm rounds
Ingredient 03 2 medium yellow onions, finely chopped
Ingredient 04 2 tablespoons olive oil

→ Seasonings

Ingredient 05 1 teaspoon red pepper flakes
Ingredient 06 1 teaspoon ground cumin
Ingredient 07 1 teaspoon dried oregano
Ingredient 08 Salt and freshly ground black pepper, to taste

→ Additional (optional and regional)

Ingredient 09 200 ml chicken or vegetable stock

Steps to Prepare

Step 01

Heat olive oil in a large pot over medium heat. Add sliced sucuk and cook for 3–4 minutes until the edges are crisp and fragrant. Remove most of the sucuk and set aside, leaving the rendered fat in the pan.

Step 02

Add chopped onions to the pan and cook for 6–7 minutes, stirring often, until soft and golden. Stir in the cumin, oregano, and red pepper flakes, and cook for 1 minute until fragrant.

Step 03

Add the soaked and drained white beans to the pot, stir to coat in the spiced onion mixture, and pour in the stock. Bring to a simmer, cover, and cook for 45–60 minutes (if using dried beans; canned beans, simmer 15–20 minutes), stirring occasionally, until the beans are creamy and tender.

Step 04

Return the reserved sucuk slices to the pot. Season with salt and pepper to taste. Simmer for another 5 minutes, uncovered, to allow flavors to meld and the broth to thicken. Serve hot, optionally drizzling with extra virgin olive oil.

Extra Cooking Tips

  1. Allow the stew to rest for 5 minutes before serving so flavors fully develop.
  2. Using dried beans yields the best texture, but canned beans provide a quicker alternative.

Must-Have Tools

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon or spatula
  • Chef’s knife
  • Cutting board

Allergen Information

Always check ingredient labels for allergens and seek expert advice if uncertain.
  • Contains gluten if sucuk includes wheat-based fillers

Nutrition Info (Per Serving)

These details are for guidance and aren’t a replacement for professional advice.
  • Calories Count: 480
  • Fats: 19 grams
  • Carbs: 52 grams
  • Proteins: 24 grams