Turkish White Bean Stew with Beef and Pepper Paste

What you need

• 400 g (14 oz) dried white beans, haricot or cannellini
• 300 g (11 oz) beef chuck, cut into 2 cm cubes
• 2 tbsp unsalted butter
• 2 tbsp vegetable oil
• 2 onions, finely chopped
• 2 tbsp tomato paste
• 1 tbsp Turkish red pepper paste, mild
• 1 tsp sweet paprika
• 1 long green pepper, or 1 small green bell pepper, cut into chunks
• 2 tsp salt
• 1/2 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Rinse the beans, then leave them in a big bowl of cold water for 8-12 hours. Drain and rinse again.

2. 2

   Melt the butter with the oil in a heavy pot over medium-high heat.

3. 3

   Brown the beef in two batches, 5-6 min per batch, until deeply colored on all sides. Move it to a plate.

4. 4

   Add the onions to the same pot and cook over medium heat, stirring, until soft and golden, 8-10 min.

5. 5

   Add the tomato paste, pepper paste and paprika and fry, stirring constantly, until the pastes darken and smell sweet, about 2 min.

6. 6

   Return the beef to the pot and add the drained beans and the green pepper. Pour in enough hot water to cover everything by 3 cm.

7. 7

   Bring to a boil and skim off the foam. Turn the heat to low, cover with the lid slightly ajar and simmer for 75-90 min, until the beans are creamy inside and the beef is falling apart. Top up with hot water if the beans start to poke out.

8. 8

   Stir in the salt and black pepper. Simmer uncovered for 10 min, until the sauce clings to the beans. Salt goes in last so the bean skins stay tender.

9. 9

   Rest off the heat for 10 min, then serve hot.

Imported from bakinghermann.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.