Turkish Bean Stew With Sucuk And Rice

Pour a liter of hot water over the white beans, cover and leave to stand (overnight if necessary). When the beans have absorbed the water, boil them in a pan with one liter of water. Remove the foam that forms with a spoon and continue to cook on a medium heat. If necessary or if the beans are not soft enough, add a little more warm water.

In another pan, fry the finely chopped onion in olive oil until translucent. Add the paprika & tomato purée and fry as well. Gradually deglaze with approx. 500 ml water and stir into a creamy sauce.

Add the cooked, soft beans to the sauce and continue to simmer. If necessary, add a little more water.

In the meantime, cut the vegan sucuk into slices, fry on both sides and add to the beans. Leave to stand for a few minutes and serve.

For the rice: Melt the butter in a pan and fry the vermicelli/orzo in it until it turns brown. Then add the washed rice and sauté. Pour in 500ml water and season with salt. Now cook the rice for about 10 minutes (until most of the water has been absorbed). Then turn the heat down to the lowest setting, cover the rice and leave to stand for approx. 15 minutes.