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. 

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Piyaz – Lima Bean Salad With Olive Oil, Sumac and Tahini

Spring is around the corner and one of the most exciting things about spring, to me, is a generous serving of kofte eaten outdoors accompanied by the sea-view and iodine smell. The best thing to go with that drizzling kofte (meatballs) platter is piyaz. Kofte-piyaz duo is like the Laurel & Hardy of Turkish Cuisine and of course ayran (the infamous yogurt drink) always accompanies the feast.

There are various ways to make piyaz, here goes my favorite:

Ingredients:

2 cups of dried lima beans, soaked overnight, then boiled in 3 liters of salted water, or 400-500 g canned beans

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Firinda Nohut Yemegi – Garbanzo Beans Baked In Tomato Sauce

A warm, winter comfort food: Beans and tomato. Good complex carbs, protein and fiber to support your digestive system.

In Turkey, beans are one of those things that miraculously unite all people. Rich and poor, religious or not, city dwellers and people from rural areas, no matter who you are, there is one common food that everyone misses a lot when abroad: Beans in a rich tomato sauce, served with rice and ayran (yogurt drink). Some like it soupy, some prefer thicker consistency varieties. Most favor lima beans over garbanzo, my favorite is by far garbanzo beans.

You can make delicious garbanzo beans baked in tomato sauce at home if you follow these steps:

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