Dried White Bean Stew

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 pot, and add enough cold water to cover by 3-4 finger-widths. Bring to a boil over high heat and skim off the foam with a slotted spoon.

3. 03

   Simmering

   Reduce the heat and simmer on low for approximately 60-90 minutes with the lid partially covered, until the beans are tender. The beans should not fall apart but should be easily pierced with a fork.

4. 04

   Sautéing

   In a separate pan, melt the butter, add the finely chopped onions, and sauté over medium heat for about 8-10 minutes until softened and lightly golden.

5. 05

   Sautéing

   Add the tomato paste to the onions and continue cooking for 2-3 minutes until fragrant and darkened in color.

6. 06

   Sautéing

   Add the pastırma slices and cook for 1-2 minutes, turning occasionally. If using ground red pepper, add it at this stage.

7. 07

   Combining

   Transfer the sautéed onion and tomato paste mixture to the pot with the beans. Add salt and pepper, and stir gently.

8. 08

   Simmering

   Simmer on low heat for another 15-20 minutes. If the liquid seems too low, add hot water. The beans should absorb some of the liquid and thicken slightly.

9. 09

   Serving

   Serve hot alongside rice and pickles.