The past couple of weeks have been hectic and the next few weeks are not looking good either. I apologize for those of you who wrote comments, for not publishing them in a timely manner. As always, thank you for stopping by. I am not completely back, but I wanted to post this recipe before the weather warms up.
This is one of the most popular dishes in Turkey. Traditionally, it is served with pilaf, onion or/and pickles. It tastes best in cool weather. Enjoy!
3 cups white beans
1 small onion (chopped finely)
1 1/3 lb sirloin steak or any other meat cut you prefer (cut in cubes)
2 tbsp tomato paste
1 tbsp red pepper paste
2 tbsp olive oil
½ tsp black pepper
3 1/2 tsp salt
8 cups water
Soak beans overnight. Drain and boil in a large pot for about 40-45 minutes or until the beans are slightly soft. Depending on the type of beans and the stove you use, this time could vary; so make sure to check the softness of the beans before removing from stove.
After removing from heat, drain the beans.
In a pan, cook the beef without oil until it takes brownish color and dispose of the juices that are released. In a large pot, heat olive oil. Add the already cooked meat to the oil. Add the onions and sauté until transparent. Add the beans and stir. Dissolve the tomato paste and the red pepper paste in the 8 cups water. Pour on the beans. Add salt and pepper and cook on medium heat for about 20 minutes. Lower the heat and cook another 10-15 minutes. Make sure the beans are soft, but not mushy prior to removing from heat. Serve hot with rice or bulgur pilaf and some warm bread.
This is one of the most popular dishes in Turkey. Traditionally, it is served with pilaf, onion or/and pickles. It tastes best in cool weather. Enjoy!
3 cups white beans
1 small onion (chopped finely)
1 1/3 lb sirloin steak or any other meat cut you prefer (cut in cubes)
2 tbsp tomato paste
1 tbsp red pepper paste
2 tbsp olive oil
½ tsp black pepper
3 1/2 tsp salt
8 cups water
Soak beans overnight. Drain and boil in a large pot for about 40-45 minutes or until the beans are slightly soft. Depending on the type of beans and the stove you use, this time could vary; so make sure to check the softness of the beans before removing from stove.
After removing from heat, drain the beans.
In a pan, cook the beef without oil until it takes brownish color and dispose of the juices that are released. In a large pot, heat olive oil. Add the already cooked meat to the oil. Add the onions and sauté until transparent. Add the beans and stir. Dissolve the tomato paste and the red pepper paste in the 8 cups water. Pour on the beans. Add salt and pepper and cook on medium heat for about 20 minutes. Lower the heat and cook another 10-15 minutes. Make sure the beans are soft, but not mushy prior to removing from heat. Serve hot with rice or bulgur pilaf and some warm bread.
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