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

Turkish Beans with Pickled Tomatoes

Appears in May-June 2017

3 hours 15 minutes active

Turkish Beans with Pickled Tomatoes

Free

This hearty white bean stew was inspired by the Turkish dish kuru fasulye, basically beans stewed in a spicy tomato sauce. We also borrowed a bit of flavor from the Middle Eastern pantry, using pomegranate molasses, a syrup of boiled pomegranate juice, to add a unique and fruity sweetness. You’ll find it in the grocer’s international section or near the honey, maple syrup and molasses. This dish calls for dried beans, which means an overnight soak for evenly cooked beans. 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.

6

Servings

Tip

Don’t forget to salt the beans’ soaking water. The salt tenderizes and seasons the beans. We liked a ratio of 2 teaspoons kosher salt to 3 quarts water.

3 hours

15 minutes active

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 and ground black pepper
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh dill, plus more to serve
2 tablespoons pomegranate molasses, plus more to serve
Whole-milk yogurt and extra-virgin olive oil, to serve
Pickled tomatoes, to serve
Ingredients
  • 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 and ground black pepper

  • ½

    cup chopped fresh parsley

  • 2

    tablespoons chopped fresh dill, plus more to serve

  • 2

    tablespoons pomegranate molasses, plus more to serve

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

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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 2 teaspoons kosher salt to 3 quarts water.

Ingredients
  • 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 and ground black pepper

  • ½

    cup chopped fresh parsley

  • 2

    tablespoons chopped fresh dill, plus more to serve

  • 2

    tablespoons pomegranate molasses, plus more to serve

  • 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 5 ½ cups water, the beans, 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
1
teaspoons kosher salt

Remove the pot from the oven. Stir in the tomatoes and 1 teaspoon 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.

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
Kosher salt and ground black pepper
Whole-milk yogurt and extra-virgin olive oil, to serve
Pickled tomatoes

When cool enough to handle, 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.

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