Sucuklu Kuru Fasulye Beans (Printer-Friendly)
White beans meet garlicky sucuk, onions, and spices for a deeply flavorful, classic Turkish comfort.
# What You’ll Need to Cook:
→ Main
01 -
400 g dried white beans, soaked overnight and drained (or 2 x 400 g cans, drained and rinsed)
02 -
200 g Turkish sucuk sausage, sliced into 5 mm rounds
03 -
2 medium yellow onions, finely chopped
04 -
2 tablespoons olive oil
→ Seasonings
05 -
1 teaspoon red pepper flakes
06 -
1 teaspoon ground cumin
07 -
1 teaspoon dried oregano
08 -
Salt and freshly ground black pepper, to taste
→ Additional (optional and regional)
09 -
200 ml chicken or vegetable stock
# Steps to Prepare:
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.
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.
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.
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:
01 -
Allow the stew to rest for 5 minutes before serving so flavors fully develop.
02 -
Using dried beans yields the best texture, but canned beans provide a quicker alternative.