Dry Bean Stew with Meat
Sample Dishes from Turkish Cuisine
Dry
Bean Stew with Meat (Etli Kuru Fasulye)
| Ingredients | Measure | Amount |
| Dry beans | ¾ cups | 300 grams |
| Water | 5 cups | 1 kg |
| Onion | - | 100 grams |
| Rough chopped meat (with the bones) | - | 300 grams |
| Margarine | 4 tablespoons | 40 grams |
| Tomato paste | 2 tablespoons | 20 grams |
| Salt | 1 2/3 teaspoons | 10 grams |
| Red pepper | 1 teaspoon | 2 grams |
Preparation
Wash the dry beans
and soak in 3 cups of water overnight. Transfer to pressure cooker. Peel the
onions, wash and chop finely and add to the beans, together with the meat, margarine,
tomato paste, salt and red pepper. Add the remaining water, stir and cook for
approximately 30 minutes.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 291 cal |
| Protein | 17.9 g |
| Fat | 10.3 g |
| Carbohydrates | 31.9 g |
| Calcium | 81 mg |
| Iron | 5.04 mg |
| Phosphorus | 287 mg |
| Zinc | 3 mg |
| Sodium | 692 mg |
| Vitamin A | 244 iu |
| Thiamine | 0.35 mg |
| Riboflavin | 0.20 mg |
| Niacin | 3.49 mg |
| Vitamin C | 1 mg |
| Cholesterol | 30 mg |
Notes
It is cooked in
all regions of Türkiye, particularly in winter. If no fresh meat is available,
dried meat is used. In some regions it is prepared without meat and it can also
be cooked by replacing the meat with finely choped tripe or with "pastırma".
It is served with bulgur pilaf and vegetable salad.