Let’s be honest. Dry bean stew is the ultimate comfort food for anyone who wants a meal that feels like a hug in a bowl. It is modest. It’s cheap. And when you add Pastırma – the famous Turkish spiced, air-dried beef – it goes from simple peasant food to something deeply rich and luxurious.
This is not about fancy techniques. It’s all about layering flavors. You can bring out the earthy note of the beans, the sweetness of the onions, the spicy taste of the tomatoes and the distinct peppery touch of the cured meat. If you’re looking for a way to use your pantry staples to create something special, this is it.
List of ingredients
Before you begin, you need to assemble your station. The amounts listed below are enough for the whole family or as leftovers for lunch.
For casserole base:
* 2 cups dry white beans (small white or navy beans work best)
* 3 yellow onions
* 2 cloves of garlic
* 3 tablespoons of butter
* 3 ripe tomatoes
* 2 hot green peppers (adjust according to heat tolerance)
* 1 yellow pepper
* 1 red pepper
* 1 tablespoon of tomato paste
* 1 tsp pepper paste (biber salcası)
* Salt to taste
For the topping:
* 7-8 slices of pastırma
* Fresh dried oregano (kekekik)
Why soaking is important
You can’t rush beans. This is the most common mistake people make with dry bean recipes. If you skip the soaking, the texture will be grainy and not creamy.
Take 2 cups of dry beans and cover them with water. Leave them overnight. At least 8 hours. This moistens the texture of the beans so they cook evenly.
Pour off the soaking water the next day. This water contains compounds that cause flatulence, so you should throw it away to save your stomach. Put the beans in a pot and cover with fresh water about two or three fingers above the beans. Cook until they are just tender but still hold their shape. You want them al dente at this point because they will cook longer in the sauce.
Building a flavor base
While the beans are soaking and cooking, preheat the oven to 180°C (350°F). We toast the pastırma first.
Cut the pastırma into strips or pieces. Spread on a baking sheet and put in the oven for about 7-8 minutes. This removes some of the excess fat and enhances the flavor of the meat. Set them aside.
Now back to the stove. Melt the butter in a large pot or Dutch oven. Chop three onions and add them to the melted butter. Fry until they become soft, golden brown. It takes time. Don’t rush. Sweet onions are the backbone of this stew.
When the onions are golden brown, add the minced garlic. Cook for another minute until fragrant. Be careful not to burn the garlic or it will turn bitter.
