Dried Beans

Preparation

1. 01

   Soaking

   Soak the dried beans in plenty of water overnight (at least 8 hours).

2. 02

   Boiling

   Drain the soaked beans, transfer to a saucepan and cover with cold water by 3–4 finger-widths. Bring to the boil over high heat and skim off any foam with a slotted spoon.

3. 03

   Simmering

   Reduce the heat and simmer gently with the lid half on for approximately 60–90 minutes, until the beans are tender. The beans should hold their shape but be easily pierced with a fork.

4. 04

   Sautéing

   Melt the butter in a separate pan, add the finely chopped onions and sauté over medium heat for approximately 8–10 minutes, until softened and translucent.

5. 05

   Sautéing

   Add the tomato purée to the onions and continue to cook for 2–3 minutes, until the raw taste has cooked out and the colour has deepened.

6. 06

   Sautéing

   Add the pastırma slices and turn for 1–2 minutes. If using cayenne pepper, add it at this stage.

7. 07

   Combining

   Transfer the sautéed onion and tomato purée mixture to the saucepan with the beans. Season with salt and pepper, and stir gently.

8. 08

   Simmering

   Simmer gently for a further 15–20 minutes. If the liquid reduces too much, add hot water. The beans should absorb some of the liquid and thicken slightly.

9. 09

   Serving

   Serve hot, alongside rice pilaf and pickles.