AppetizerSide Dish

Fasulye Pilaki (Turkish White Bean Salad)

Name: Fasulye Pilaki (Turkish White Bean Salad)
Prep time: 15 min
Cook time: 45 min
Total time: 3 h
Yield: 4 servings
Cuisine: turkish
Ingredients: 250 g dried cannellini bean soaked overnight; 4 tbsp olive oil; 1 pcs yellow onion finely chopped; 1 pcs carrot finely diced; 3 clove garlic minced; 1 tbsp tomato paste; 400 g canned diced tomato; 2 cup hot water; 0.5 tsp sugar; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 2 tbsp fresh dill chopped; 2 tbsp fresh parsley chopped

Fasulye Pilaki is a traditional Turkish dish featuring tender white beans simmered in a rich, olive oil-based tomato sauce with vegetables. It is typically served chilled as a mezze or side dish. This vegan recipe is simple to prepare and offers a delightful blend of savory and fresh flavors.

An original recipe by Forkin

Total time: 3 hr
Serves: 4
Difficulty: Medium

VeganVegetarianGluten-free

Mise en place

Ingredients

250 gdried cannellini bean, soaked overnight
4 tbspolive oil
1 pcsyellow onion, finely chopped
1 pcscarrot, finely diced
3 clovegarlic, minced
1 tbsptomato paste
400 gcanned diced tomato
2 cuphot water
0.5 tspsugar
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

2 tbspfresh dill, chopped
2 tbspfresh parsley, chopped

Equipment

large pot · dutch oven · cutting board · knife

The method

Step by step

1
Drain the soaked cannellini beans and rinse thoroughly. Place them in a large pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for 20-30 minutes, or until the beans are tender but still hold their shape. Drain and set aside.
About 30 min
Cook’s note: Soaking beans overnight significantly reduces cooking time. If you forget, you can quick-soak by boiling for 1 minute, then letting them sit in hot water for an hour.
2
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped yellow onion and diced carrot, cooking until the onion is translucent and the carrot has softened, about 7-10 minutes.
About 10 min
Cook’s note: Stir occasionally to prevent sticking and ensure even cooking.
3
Add the minced garlic and tomato paste to the pot. Cook for 1-2 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant.
About 2 min
Cook’s note: Cooking tomato paste helps deepen its flavor.
4
Stir in the canned diced tomatoes, hot water, sugar, salt, and black pepper. Bring the mixture to a gentle boil.
About 3 min
5
Add the pre-cooked cannellini beans to the sauce. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, allowing the flavors to meld and the sauce to thicken slightly.
About 25 min
Cook’s note: Check occasionally and add a little more hot water if the sauce becomes too thick.
6
Remove the pot from the heat and let the fasulye pilaki cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate for at least 2 hours before serving. This allows the flavors to fully develop.
About 2 hr
Cook’s note: Fasulye pilaki tastes best when chilled completely.
7
Before serving, garnish with fresh dill and fresh parsley.

Keep it good

Storage

Store leftover fasulye pilaki in an airtight container in the refrigerator.

Reheating

Fasulye pilaki is traditionally served cold or at room temperature.