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Turkish Cassoulet – Sausage and White Bean Stew – Sucuklu Kuru Fasulye

This delicious traditional stew is very popular at Turkish homes, and as well as in our traditional restaurants, lokantas. It is lovely when cooked with Pastirma, Turkish Pastrami, dried cured beef with a special spicy coating too. This is the Turkish version of the French Cassoulet, the sausage, meat and white beans stew, though much lighter and easier to prepare. You can replace the sausage here with any other sausage (chorizo works well) or meat of your choice. For a vegetarian option, simply omit the meat.
You can cook this stew ahead of time, even a day in advance. It freezes very well too.

Serves 4 – 6

Preparation time: 15 minutes Cooking time: 55 minutes (+ 20 minutes for partial
cooking for the dried beans)


2 cup / 340 gr Cannellini dried white beans or
Pre-cooked Cannellini beans in can, drained
1 medium yellow onion, finely sliced
1 tablespoon olive oil
8 oz / 225 gr Turkish sausage, sliced in quarters
14 oz/ 400 gr Can of chopped tomatoes in tomato juice
1/2 tablespoon red pepper paste (optional)
6 cups / 3 pints of water
1 teaspoon Kosher salt/ Maldon sea salt flakes
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes

Soak the dried beans in plenty of water overnight. Next day, drain the water and boil the dried beans in fresh water for about 20 minutes, covered. Drain the water and set the partially cooked white beans aside (If you are using precooked white beans, simply drain the juice and rinse the beans under cold water.)

Sauté the onion with the olive oil until soft. Add the sausages and sauté for another minute or so. Stir in the chopped tomatoes, (and the red pepper paste if using) and mix well. Then add the white beans and water, mixing gently so that the beans won’t break. Season with salt, black pepper and red pepper flakes. Cover and cook in medium heat for about 50 minutes, or until the beans are cooked (cooking time should be about 20 minutes if precooked beans in can are used).

Serve hot with plain rice by the side.

10 Responses to Turkish Cassoulet – Sausage and White Bean Stew – Sucuklu Kuru Fasulye

  1. Anonymous June 8, 2010 at 7:41 am #

    Thanks so much just ate the vegatarian version here in antalya at a tiny locals only place and just had to have the recipe cheers jss

  2. Ozlem's Turkish Table March 20, 2011 at 10:37 am #

    You are most welcome:) The vegetarian version is just as nice. Apologies for my late reply as I just spotted your comment!:)
    Afiyet Olsun,
    Ozlem

  3. Anonymous October 7, 2011 at 7:09 am #

    mmmm i like it

  4. nelofarjaffry August 25, 2013 at 2:27 am #

    Looks so yummy ill sure try it.Itis almost same as we made in Pakistan.But we add ginger garlic paste.Anyway thanks.

    • Ozlem Warren August 25, 2013 at 10:46 am #

      Dear Nelofar, thank you for your kind comment, I hope you enjoy it- and I love hearing similarities and variations we have in our cuisines : )
      best wishes, Ozlem

  5. Deborah Groom November 27, 2013 at 11:00 pm #

    This was wonderful. I just made it for lunch with cornmeal muffins and it was wonderful. Thanks so much for sharing this recipe.

    • Ozlem Warren November 28, 2013 at 2:59 pm #

      Merhaba Deborah, so glad you enjoyed it – one of my favorites too; easy, delicious and wholesome:) Thank you so much for stopping by & you are very welcome!

  6. Been Benuane September 24, 2014 at 12:00 pm #

    I had this with the pastirma one time when I went to Istanbul on holiday almost ten years ago. Except it also had finely sliced red bell pepper. And yes it was delicious and I’m glad I’ve found a recipe here to try and recreate it for myself from time to time.
    On another occasion I had something similar with the Sucuk sausage but with chickpeas instead of beans. Do you know this recipe?

    • Ozlem Warren September 25, 2014 at 9:09 am #

      Merhaba Been, yes the version with chickpeas in it is lovely too. You can make that easily with a good quality canned chickpeas, really delicious. Afiyet olsun!

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    […] bean stew is also wonderful when cooked with Turkish spicy sausage, sucuk. You can use any spicy sausage you like or for a vegetarian option, simply omit the […]

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