Turkish · main
Kuru Fasulye (Dried Bean Stew)
Kuru Fasulye (Dried Bean Stew) reads richness 5.7, allium 4.5 and umami 4.0 on Palate's 0–10 flavor X-ray — a Turkish main, about 9 hr 15 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.3 / 10
- Sweet & Fruity — 3.7 / 10
- Sour & Bright — 2.4 / 10
- Bitter & Earthy — 2.8 / 10
- Rich & Fat — 6.1 / 10
- Aromatic & Spice — 4.9 / 10
The measured notes (of 18)
Richness 5.7 · Allium 4.5 · Umami 4.0 · Sweetness 3.2 · Salinity 3.0 · Earthy 2.6 · Heat 2.4 · Sourness 2.1 · Warm Spice 2.0 · Fruity 1.8 · Bitterness 1.6 · Herbaceous 1.4 · Nutty 1.4 · Citrus 0.9 · Floral 0.5
What's in it (10)
- 1 1/2 cups dried white beans
- 1 large onion, diced
- 3 cloves garlic
- 2 tbsp tomato paste
- 1 tbsp red pepper paste
- 3 tbsp olive oil
- 2 tbsp butter
- salt to taste
- 1 tsp cumin
- 1/2 tsp dried chilli
Time & effort: about 9 hr 15 min (25 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 255.7 kcal, 13.5 g protein, 5.3 g fat, 39 g carbs
Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Soak beans overnight and cook until nearly tender.
- Saute onion with tomato and pepper pastes in butter, then add beans and cooking liquid.
- Simmer until the broth is rich and thick.
- Serve with buttery rice pilaf.
Dishes with a similar flavor shape
- Cheese-Stuffed Chile Rellenos — Mexican
- Saag Paneer — Indian
- Peas and Paneer Curry (Matar Paneer) — Indian
- Palak Paneer with Garlic Naan — Indian
- Ojja Merguez — Tunisian
Keep reading: what richness, allium, umami mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.