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Kirsehir Clay Pot White Beans

White beans, beef, onion, tomato paste, butter, and peppers simmer slowly in a clay pot for a deep central Anatolian main.

Hard⏱️ 26 hr 55 min📖 1 min readServes 6~430 kcal🇹🇷 Turkish🌍 Full translation

25 min prep 150 min cook 1440 min rest

#One-Pot
#Winter

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Timeline

Total 1 d 2 h

Prep25 min
Resting/Marinating1 d
Cooking2 h 30 min

Ingredients

6 servings

Quick:

2 cup(~400 ml) Dried beans
350 g Diced beef
1 Onion
2 Tomatoes
3 Green peppers
1 tbsp(~15 ml) Tomato paste
1 tbsp(~15 ml) Pepper paste
3 tbsp(~45 ml) Butter
2 tbsp(~30 ml) Vegetable oil
2 Dried hot peppers
4 cup(~800 ml) Hot water
1.5 dessert spoon(~15 ml) Salt
0.5 tsp(~2.5 ml) Black pepper

What else can I make with these ingredients?

Instructions

1
Soak the dried beans overnight in plenty of water.
24 hr
1440:00
2
Drain the beans and boil them for 20 minutes, leaving them still firm.
20 min
20:00
3
Heat the vegetable oil and butter in a clay pot or cast-iron pot.
4
Brown the beef for 8 minutes, until it releases and reabsorbs its juices.
8 min
08:00
5
Chop the onion, peppers, and tomatoes, add them to the beef, and soften for 6 minutes.
6 min
06:00
6
Add the pastes and fry for 3 minutes, until fragrant.
3 min
03:00
7
Add the beans, dried peppers, hot water, salt, and black pepper.
8
Cover the pot and bake in a 180°C oven for 2 hours.
2 hr
120:00
9
Rest the beans for 15 minutes, then serve once the sauce has thickened.
15 min
15:00

💡 Tip: Soaking the beans overnight keeps the skins from staying tough during the long clay-pot bake.

🍽️ Serving suggestion: Serve hot with fluffy rice pilaf, pickles, and raw onion.

Good sources

Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.

Protein source
Iron
Vitamin C
Vitamin B12

Nutrition (per serving)

~430

kcal calories

g protein

g carbs

g fat

Protein 26%Carbs 43%Fat 31%

GI 25 · Low GIGL 12 · Medium GL

Sugar

11.4g

Fiber

1282.7mg

Sodium

7.5g

Saturated fat

Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.

Estimated satiety (per serving)

10/10

Very filling, for a really hungry day

This recipe may contain allergens

Milk

Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.

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FAQ

How many servings does Kirsehir Clay Pot White Beans make?
This recipe serves 6.
How long does Kirsehir Clay Pot White Beans take?
Prep 25 minutes, cooking 150 minutes, including 1440 minutes of passive resting; 1615 minutes in total.
Is Kirsehir Clay Pot White Beans difficult?
This recipe is rated hard.
How many calories does Kirsehir Clay Pot White Beans have?
Approximately 430 kcal per serving. Protein: 28g, carbs: 46g, fat: 15g.
Which allergens does Kirsehir Clay Pot White Beans contain?
This recipe contains Milk. Check it against your dietary needs.
How many ingredients does Kirsehir Clay Pot White Beans need?
This recipe needs 13 ingredients.
Is Kirsehir Clay Pot White Beans filling?
Satiety bar per serving is 10/10; keeps you full for a long time, made for a very hungry day. The score is based on protein, fiber and the satiety index.

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Instructions

Soak the dried beans overnight in plenty of water.

24 hr

1440:00

Drain the beans and boil them for 20 minutes, leaving them still firm.

20 min