Turkish Butter Beans

This creamy Turkish butter bean dish brings warmth and comfort to any table with its rich flavors and silky texture. The process of confiting transforms ordinary beans into an extraordinary meal that's both satisfying and elegant.

I first made this dish during a cold winter weekend when I wanted something comforting yet special. The aroma of garlic and olive oil filled my kitchen, and it's now become my go-to entertaining recipe when I want to impress without stress.

Ingredients

• Butter beans: These large creamy beans absorb flavor wonderfully. Look for good quality jarred or canned beans that aren't broken.
• Olive oil: Use the best quality you can afford as it forms a major flavor component.
• Pul biber: These Turkish red pepper flakes add warmth without overwhelming heat. They have a fruitier flavor than regular red pepper flakes.
• Garlic cloves: Left whole they become sweet and spreadable when confited.
• Lemon rind: Adds brightness and balances the richness. Use organic lemons if possible.
• Vegan Greek yogurt: Provides tangy creaminess. Choose a thick variety for best results.
• Red onion: Creates beautiful pink pickled garnish. Choose firm onions with tight layers.

Step-by-Step Instructions

Prepare the Confit Beans:

Preheat your oven to 100°C or 212°F. This low temperature is crucial for gently transforming the beans and infusing them with flavor without drying them out. Drain and rinse your butter beans thoroughly to remove any canning liquid, then place them in an ovenproof dish where they fit snugly but not overcrowded.

Create the Confit Bath:

Add the whole garlic cloves, lemon rind strips, pul biber, and paprika to the beans. Pour in enough olive oil to just barely cover the beans. Season generously with salt and freshly cracked black pepper. Gently mix everything to ensure the spices are evenly distributed throughout.

Slow Cook to Perfection:

Place the dish in the preheated oven and let it cook slowly for 1 hour and 30 minutes. During this time, the beans will become tender and infused with flavor, while the garlic softens into a spreadable consistency. The oil will take on a beautiful red hue from the spices.

Prepare the Garlic Yogurt:

While the beans are cooking, make the garlic yogurt. In a bowl, combine the vegan Greek yogurt with the grated garlic clove. Add a squeeze of fresh lemon juice and salt to taste. Mix well and set aside in the refrigerator to allow the flavors to meld.

Create Quick Pickled Onions:

In a separate bowl, combine the very thinly sliced red onion with white vinegar, hot water, caster sugar, and a pinch of salt. Stir well to dissolve the sugar and ensure the onions are fully submerged. Set aside to pickle for at least 30 minutes, during which they'll turn a vibrant pink color.

Assemble the Dish:

To serve, spread the garlic yogurt in an even layer on a serving plate or shallow bowl. Spoon the warm confited beans over the yogurt, being generous with the flavorful oil. Garnish with the pink pickled onions and fresh dill sprigs. Serve with fluffy bread for mopping up all the delicious oil and yogurt.

Pin it

The pul biber is truly the secret ingredient that makes this dish special. When I first discovered these Turkish pepper flakes at a specialty market, I was amazed by their fruity complex flavor that adds warmth without overwhelming heat. My guests always ask about this mysterious spice that gives the dish its distinctive character.

Make Ahead Options

This dish is perfect for entertaining because almost every component can be prepared in advance. The beans can be confited up to three days before serving and stored in their oil in the refrigerator. Just gently warm them before serving. The pickled onions actually improve with time and can be made up to a week ahead. Even the garlic yogurt can be prepared the day before, though you might want to add a fresh squeeze of lemon just before serving to brighten the flavors.

Serving Suggestions

While this dish makes a stunning appetizer with good bread, it can easily become the centerpiece of a mezze style meal. Pair it with other Mediterranean favorites like hummus, roasted vegetables, and olives. For a heartier meal, serve it alongside grain pilaf or as a side to grilled fish or chicken. A crisp white wine or Turkish raki makes the perfect beverage pairing.

Cultural Context

This dish draws inspiration from Turkish cuisine where slow cooked beans are a staple. The technique of confiting in olive oil is common throughout the Mediterranean as a method of preserving and enhancing flavor. The combination of tangy yogurt with rich beans reflects the balanced approach to texture and flavor that makes Turkish food so appealing. While traditionally made with dairy yogurt, this vegan adaptation maintains all the authentic flavor profiles.

Pin it

This dish truly showcases the comforting, rich, and vibrant flavors of Turkish cuisine. It's a labor of love that's worth every bite.

Frequently Asked Questions

→ Can I use different types of beans for this dish?

Yes, while butter beans are traditional for their creamy texture when cooked, you can substitute with cannellini beans, gigantes, or lima beans. The cooking time might vary slightly depending on the size and type of bean.

→ What is pul biber and what can I substitute if I can't find it?

Pul biber is Turkish red pepper flakes, which have a moderate heat and slightly smoky flavor. If unavailable, substitute with Aleppo pepper or a mix of regular red pepper flakes and sweet paprika, reducing the amount if you prefer less heat.

→ How long will the pickled onions keep?

The quick-pickled onions will keep for up to 2 weeks in an airtight container in the refrigerator. They actually improve in flavor after 24 hours of pickling.

→ Is there a dairy-free alternative for the yoghurt?

The recipe already calls for vegan Greek yoghurt, but you can also use coconut yoghurt or a cashew-based cream. Adjust the lemon and salt to taste as different bases have different levels of tanginess.

→ Can I make this dish ahead of time?

Yes, the confit beans actually improve in flavor when made a day ahead. Store the beans in their oil in the refrigerator (the oil may solidify but will liquify at room temperature). Prepare the yoghurt and pickled onions separately and assemble just before serving.

→ What's the best bread to serve with this dish?

A light, fluffy flatbread like Turkish pide, pita, or a crusty sourdough works wonderfully to soak up the flavorful oil and yoghurt. For a complete Turkish-inspired meal, serve with lavash or simit.