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Bean and pastirma stew

Dried haricot beans (about two cups)
1 Spanish (large, mild) onion 
2 tablespoons olive oil or other vegetable oil
1 pack yemeklik pastirma or a pack of kavurma
1-2 tablespoons (according to taste) tomato purée
1 teaspoon pepper pulp 
2 fresh Carliston (elongated, sweet type) peppers 
Salt and pepper, paprika

 

Method

Soak the dried beans overnight in a saucepan of water. The next day, cook in a large saucepan until soft.
Chop the onion finely and fry in the oil in a separate saucepan. Add the tomato purée and pepper pulp, and cook briefly. Drain the beans, reserving the cooking liquid. Add a cup of the reserved liquid to the onion, tomato and pepper mixture. Bring to the boil and add another cup of the cooking liquid. Now add the yemeklik pastirma or kavurma and the cooked beans. Bring to the boil and season with salt, pepper and red paprika. Slice the Carliston peppers into rings, add to the mixture at the end of the cooking time and cook briefly on a low heat. If necessary, add more of the cooking liquid from the beans