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Pickled tomatoes provide a bright contrast to creamy beans
Turkish Beans with Pickled Tomatoes
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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
Recipe
Pickled Tomatoes
MILK STREET RECIPES
How to use pomegranate molasses
Directions
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01Heat 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.See Demo
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02Remove 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.See Demo
-
03When 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.See Demo
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.
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