BEANS WITH MEAT (Etli Kuru Fasülye)

So classical winter meal, so traditional I don't know where to start describing the value given to this dish in Turkish households. There are even diners that are serving only this meal. Sometimes, it is sold in street stalls in small plastic dishes, on top of pilav. Dry beans are rich in fiber, protein, starch, vitamin B, folic acid, iron and potassium (wikipedia). No surprises here that this dish has been the tiara of middle-class dinner tables, so cheap still bearing every essential ingredient. If you add meat into this goodness, you'll have everything you need to survive. It's not a big deal to prepare as well.

Ingredients:

• 180 g dry beans (or 2 cans of beans in water, can be white, cannellini or pinto beans)
• 150 g minced or diced meat
• 1 onion
• 40 mL vegetable oil
• Salcha (or tomato paste), 1 tablespoon
• Red pepper flakes (or paprika), 1 tablespoon
• Salt, 1 tablespoon

Preparation:

• In ample amount of water, boil the beans for 20 minutes. Turn the heat off, add 600 mL cold water, put the lid on and let it stand for 30 minutes. (If using canned beans, omit this step.)
• In a saucepan, roast meat and finely diced onion in oil for 10 minutes.
• Add salcha and spices, mix well.
• Wash beans, drain well and add to the saucepan.
• Roast all for a further 5 minutes.
• Add hot water enough to cover all the ingredients, bring to boil.
• Cook in a low heat, lid on for 50 minutes. (If using canned beans, 20 minutes should be enough.)