Kuru Fasulye (Turkish White Bean Stew with Beef)

Method

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1. 1Pick over and rinse the beans, then soak them in plenty of cold water for at least 8 hours or overnight. Drain before cooking; they should have nearly doubled in size.
2. 2Cover the soaked beans with fresh water, bring to a boil, cook for 10 minutes and drain. This first boil removes the foam and makes the beans easier to digest.
3. 3Heat the butter and oil in a heavy pot and add the beef. It will release liquid first, then dry out and brown lightly; cook over medium-high heat for about 10 minutes.
4. 4Add the onions and peppers and cook for 5-6 minutes until soft and translucent. Stir in both pastes and cook for 1-2 minutes until fragrant and darker in color.
5. 5Add the parboiled beans and hot water. Bring to a boil, lower the heat and simmer with the lid ajar for 60-75 minutes, adding the salt for the last 20 minutes.
6. 6When the beans crush easily between your fingers and the liquid has thickened slightly, stir in the chili flakes and black pepper. Top up with hot water if needed: it should be saucy, not soupy.
7. 7Take off the heat and rest, covered, for 10-15 minutes. Serve with rice pilaf, pickles and a wedge of raw onion.