All of our online cooking courses are now free, forever! Click here to get started.

globe outlook-b

Join! 12 weeks for $1

The Milk Street Cookbook | Save 60%!

The Milk Street Cookbook - Sillo

EVERY RECIPE FROM THE FIRST 3 SEASONS

Pickled tomatoes provide a bright contrast to creamy beans
Milk Street Bowtie Turkish Beans with Pickled Tomatoes

Turkish Beans with Pickled Tomatoes

3 hours 15 minutes active

Turkish Beans with Pickled Tomatoes

Free

The creamy texture of dried cannellini beans, soaked overnight, were best, but Great Northern beans worked well, too. Pomegranate molasses added a unique fruity sweetness; find it in the grocer’s international section or near the honey, maple syrup and molasses. The beans can be served as is or with a drizzle of extra-virgin olive oil and a spoonful of whole-milk yogurt. We also loved the bright contrast provided by pickled tomatoes. The beans can be made up to two days ahead. Reheat over low, adding water for your desired consistency.

5 1/2 cups water
1 pound dried cannellini beans, soaked overnight and drained
1 12- to 16-ounce lamb shank
1 large yellow onion, chopped (about 2 cups)
4 tablespoons (½ stick) salted butter
8 garlic cloves, peeled and smashed
4 thyme sprigs
2 bay leaves
1 teaspoon paprika
1 teaspoon red pepper flakes
1 14½-ounce can diced tomatoes, drained
Kosher salt
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh dill, plus more to serve
2 tablespoons pomegranate molasses, plus more to serve
Ground black pepper
Whole-milk yogurt and extra-virgin olive oil, to serve
Pickled tomatoes, to serve
Ingredients
  • cups water

  • 1

    pound dried cannellini beans, soaked overnight and drained

  • 1

    12- to 16-ounce lamb shank

  • 1

    large yellow onion, chopped (about 2 cups)

  • 4

    tablespoons (½ stick) salted butter

  • 8

    garlic cloves, peeled and smashed

  • 4

    thyme sprigs

  • 2

    bay leaves

  • 1

    teaspoon paprika

  • 1

    teaspoon red pepper flakes

  • 1

    14½-ounce can diced tomatoes, drained

  • Kosher salt

  • ½

    cup chopped fresh parsley

  • 2

    tablespoons chopped fresh dill, plus more to serve

  • 2

    tablespoons pomegranate molasses, plus more to serve

  • Ground black pepper

  • Whole-milk yogurt and extra-virgin olive oil, to serve

In the store
More

Mains

Comments
  • Michele R.

    We have enjoyed making this three times since the recipe was published. We cook a lot of dried beans in our home and this is among the favs of all time. We have made it with the dill and without. (Fresh dill is the one thing in this that is not a staple at our house.) In either choice, equally delicious. Be sure to make and add the pickled tomatoes at the end...they are "it" in finishing this dish along with the yogurt. This dish is "family meal" or "company's coming" worthy.

    0 votes
    0 comments
  • Carol K.

    This dish is beyond delicious. I might start making it every week. Amazing!! The reviewer before me is right; don’t leave off the pickled tomatoes.

    0 votes
    0 comments
  • Meg Y.

    I really loved this recipe and as with many things it got better with time. I think next time I will just use diced tomatoes with good salt. Also, the
    yogurt adds creaminess and incredible taste. I can't wait to make it again!

    0 votes
    0 comments
  • Betsy C.

    One of your best, and now one of mine! You truly live up to your brand -‘ changing the way you cook‘. I would never have combined these ingredients on my own - it was fresh, substantial, interesting down to the last bite! Thank you!

    0 votes
    0 comments
  • Maria A.

    Terrific dish. Do not omit the pickled tomatoes.

    0 votes
    0 comments
  • Chad M.

    This did not work. Beans cooked very fast - almost half the cooking time and the liquid was very liquid and less stew than we saw in the video...

    0 votes
    0 comments
  • Charles D.

    Has anyone tried to make this ahead of time and freeze it?

    0 votes
    0 comments
Down arrow

Turkish Beans with Pickled Tomatoes

Get Ready to Cook

6

Servings

3 hours

15 minutes active

Tip

Don’t forget to salt the beans’ soaking water. The salt tenderizes and seasons the beans. We liked a ratio of 1½ tablespoons kosher salt to 3 quarts water.

Ingredients
  • cups water

  • 1

    pound dried cannellini beans, soaked overnight and drained

  • 1

    12- to 16-ounce lamb shank

  • 1

    large yellow onion, chopped (about 2 cups)

  • 4

    tablespoons (½ stick) salted butter

  • 8

    garlic cloves, peeled and smashed

  • 4

    thyme sprigs

  • 2

    bay leaves

  • 1

    teaspoon paprika

  • 1

    teaspoon red pepper flakes

  • 1

    14½-ounce can diced tomatoes, drained

  • Kosher salt

  • ½

    cup chopped fresh parsley

  • 2

    tablespoons chopped fresh dill, plus more to serve

  • 2

    tablespoons pomegranate molasses, plus more to serve

  • Ground black pepper

  • Whole-milk yogurt and extra-virgin olive oil, to serve

Step 1 of 3

Combine, boil, and transfer

cups water
1
pound dried cannellini beans, soaked overnight and drained
1
12- to 16-ounce lamb shank
1
large yellow onion, chopped (about 2 cups)
4
tablespoons (½ stick) salted butter
8
garlic cloves, peeled and smashed
4
thyme sprigs
2
bay leaves
1
teaspoon paprika
1
teaspoon red pepper flakes

Heat the oven to 325ºF with a rack in the middle position. In a large oven-safe pot or Dutch oven over high heat, combine the water, beans, lamb shank, onion, butter, garlic, thyme, bay leaves, paprika and red pepper flakes. Bring to a boil, then cover and transfer to the oven. Bake for 1 hour 15 minutes.

Step 2 of 3

Continue to bake

1
14½-ounce can diced tomatoes, drained
2
teaspoons salt

Remove the pot from the oven. Stir in the tomatoes and 2 teaspoons salt. Return, uncovered, to the oven and bake until the beans are fully tender and creamy and the liquid is slightly thickened, another 1 hour 15 minutes.


Transfer the pot to a rack. Remove the lamb shank and set aside. Discard the thyme sprigs and bay leaves. Let the beans sit for 20 minutes.

Step 3 of 3

Chop the meat, season, and serve

½
cup chopped fresh parsley
2
tablespoons chopped fresh dill, plus more to serve
2
tablespoons pomegranate molasses, plus more to serve
Ground black pepper
Whole-milk yogurt and extra-virgin olive oil, to serve
Pickled tomatoes

When cool, remove the lamb meat from the bone, discarding fat, gristle and bone. Finely chop the meat and stir into the beans. Stir in the parsley, dill and molasses.


Taste and season with salt and pepper. Serve with yogurt, olive oil, pomegranate molasses and dill. Top with pickled tomatoes.

Milk Street Bowtie Logo

Done!

Did you enjoy this recipe?

Turkish Beans with Pickled Tomatoes

Want more?

See More Mains
AUGUST 2020
DEBUYER NONSTICK COOKWARE

$299.85 VALUE

Success!

Thank you for participating in our monthly giveaway!
Entry Form
How we use your email.

Your email address is required to identify your giveaway entry as well as communications from Milk Street. We will not share or rent your email address. You can unsubscribe from receiving our emails at any time.

Enter the Milk Street Giveaway