Guvecte Sucuklu Kuru Fasulye – Navy Bean Casserole With Sujuk

There is one common rule all over Turkey in regards to cooking dry beans: You must serve it with rice. Apart from that, there is not much of a rule. Here, I’ll pass my favorite casserole recipe with navy beans. It’s more of a winter dish, but depending on the cravings of our household, i.e. my husband, I end up cooking dry beans in summer time as well. It is perfect if you can find an earthenware bean pot in order to achieve over-the-top flavor but you’d be fine with any casserole dish. 


3 cups of dry navy beans

2 tablespoons of vegetable oil

2 onions, finely chopped

1/2 teaspoon of cumin

1 tablespoon of red chilli paste (optional)

1 tablespoon of tomato paste

1 teaspoon of salt

1 teaspoon of sugar

3 tomatoes, peeled and chopped


100 grams of butter

2 green peppers

200 grams of sujuk, sliced

Depending on your bean type, soaking the beans ahead of time might be necessary. The type I’ve used required only a few hours of soaking, for some types you need overnight soaking. Cover the beans with boiling water double the amount of beans, sprinkle with some baking powder and cover. 2-3 hours later, drain the beans and rinse with luke warm water.

In a deep pot cook onions with oil on high heat until they turn light brown. Add tomato and chilli paste, continue cooking for 3-4 minutes. Add in the salt, cumin, sugar and beans. Cook for another 4-5 minutes. Add tomatoes and enough boiling water to cover the beans. Cover and simmer for 30-40 minutes until the beans cook almost al dente. Add more boiling water as you go if needed. Check every 10 minutes. This part completely depends on the bean type. Some take it longer to cook some shorter, for some bean types I use pressure cooker. In the end you should be left with beans in the consistency of heinz canned beans, not too dry but definitely not soupy. Place your bean mixture into a casserole dish.

In a pan, melt butter. Add in the peppers and sujuk, cook on high heat for a few minutes, Turning the sujuk slices upside down mid way through. Add the sujuk mix into the beans in the casserole dish. Lightly cover the dish with foil, to avoid burning on top. Bake on 180 degrees Celsius in the oven for 20-30 minutes.

Your Turkish style bean casserole is ready to be served. It is hard to go wrong with this recipe if you have nice, even, soft, round beans with thin shells. You can omit the sujuk slices and there you have a vegetarian dish with all the nutrients. For a fully authentic Turkish meal, make sure you serve your beans with rice.

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9 CommentsLeave a comment

  1. Tried it and it was delicious!..Sujuk is good everywhere..thx for the recipe

    • You’re welcome Kath. Did you make it with dry or precooked beans?

  2. How many people does this serve?

    • Hi, 6-8 people as a main course. Turks usually serve it with rice, so it serves 8 people when that is taken into consideration.

  3. […] Güveçte Sucuklu Kuru Fasulye or Stewed Navy Beans with Tomato […]

  4. What a nice recipe! Dish looks very tasty! 🙂

  5. This is fantastic without the sujuk as well. Ive been looking for a recipe for turkish beans that matched my memories of eating from the stove of an Urgup pension that let us park our camper there for a week (in the mid ’80’s!). We ate at their tiny restaurant. Came in after a day exploring the wilderness and lifted lids on the stove to see what was for dinner; helped ourselves to a beer out of the fridge and felt like family.

    • Ah lucky you Robyn :). My mom is from Artvin, Yusufeli, they have some of the best beans over there, round, plump, sweet variety. If you happen to visit Turkey, I highly recommend that version called “Çayeli kurufasulyesi”, baked to goodness in a buttery tomato sauce, you can find it in big cities like Istanbul or in Eastern Black Sea Region- Trabzon, Rize, Artvin. I hope you do come again, not just for the beans casserole ;).

  6. […] I first had guvecte fasulye in Istanbul in December. It’s a nice, flavourful stew for when the weather turns colder, although I prefer it with chunks of beef rather than sujuk, which is how I enjoyed it in Istanbul. Here is a recipe. […]

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