Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Friday, February 04, 2011

Kidney Beans with Sujuk

(Sucuklu Kuru Fasulye)

Kidney Beans with Sujuk
1 can of kidney beans (540 ml), gently washed and drained
1 cubanelle pepper, seeded, sliced
1 large tomato, peeled, diced
2 green onions, chopped
1 tbsp crushed tomato, canned
3 tbsp butter
1/2 + 1/2 cup hot water
7-8 slice of sujuk, remove the skin first

Cook all the ingredients with 1/2 cup of hot water, except the kidney beans and sujuk at medium-low heat for about 10 minutes with the lid. Then add the kidney beans with 1/2 cup of hot water. Cover the lid and cook until beans are soften at medium heat. If necessary, add a little bit more hot water.

Fry the sujuk slices in the pan without butter on both sides. Don't over fry! Then, toss it with the cooked beans. Serve it with Turkish Rice Pilaf.

Makes 2-3 servings.



At 7:43 AM, Anonymous Anonymous said...

Hi Binnur, I've been a regular browsing your website for years! I now live near Antalya and I can get all the ingredients, yum yum. I had a question about beans though. I get the dried ones, so I have to soak them over night. How long do they take to cook and do you cook them with the other ingredients?

Thanks! Kat

At 10:28 AM, Blogger Binnur said...

Hi Kat,
Yes, dried kidney beans should be soaked overnight and boiled until
they are a bit softer (easy to bite) and drained. I can't give
you the exact time for this because it depends on the variety of beans. Some cook for a shorter period of time, some don't. Then, cook the
softened beans with the rest of the ingredients:)


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