Turkish bean soup

Ingredients for 4 servings:

• 400 g beans, white, dried
• 2 m.-sized onion(s)
• 2 tomatoes
• 4 peppers (2 mild and 2 hot)
• 1 tbsp butter
• 2 tsp salt and pepper
• 1 garlic clove(s)
• 1 tsp Pul Biber (alternatively hot paprika powder)
• 750 ml beef broth

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 1 hour; Total time approx. 7 hours 20 minutes

Kuru fasülye

Soak the dried beans in salted water for at least 6 hours. Drain and place in a pot. Pour enough water over the beans to just cover them and simmer for about 30 minutes. Dice the onions and tomatoes and finely chop the peppers. Sauté the onions in the butter for 2 minutes. Add the tomatoes and peppers and cook for another 2 minutes. Add the drained beans and cook for another 2 minutes, deglaze with the beef stock, and season. Simmer for about 45 minutes to 1 hour. Season to taste, if necessary. Serve with or without rice.