Turkish Butter Beans

This silky Turkish butter bean creation offers ultimate comfort with its lush flavors and velvety consistency. Turning ordinary beans into something extraordinary through the confiting technique, this dish brings elegance and satisfaction to your dining experience.

I whipped this up one chilly winter day when I needed something cozy but a bit fancy. My kitchen filled with the smell of oil and garlic, and now it's my favorite dish when I want to wow friends without spending hours cooking.

Ingredients

• Butter beans: These big, smooth beans soak up flavors beautifully. Go for quality canned or jarred ones that still look whole.
• Olive oil: Don't skimp here – it's a key flavor, so grab the nicest bottle you can.
• Pul biber: These Turkish chili flakes bring gentle heat with a fruity twist, unlike standard pepper flakes.
• Garlic cloves: Kept whole, they turn amazingly soft and spreadable during cooking.
• Lemon rind: Cuts through richness with bright notes. Try to find unwaxed lemons.
• Vegan Greek yogurt: Adds a tangy creaminess. Pick a nice thick one for best texture.
• Red onion: Creates a stunning pink topping. Look for tight, firm ones for best results.

Step-by-Step Instructions

Prepare the Confit Beans:

Start by heating your oven to 212°F (100°C). This gentle heat works magic on the beans without drying them out. Rinse your butter beans well, then put them in a baking dish where they fit comfortably without cramming.

Create the Confit Bath:

Toss in whole garlic cloves, strips of lemon rind, pul biber, and paprika with the beans. Pour olive oil over everything until just barely covered. Add a good pinch of salt and some freshly cracked pepper. Stir gently so all the spices spread evenly.

Slow Cook to Perfection:

Put your dish in the oven and let it cook slowly for 90 minutes. The beans will soften and soak up all those amazing flavors while the garlic turns buttery soft. You'll notice the oil taking on a gorgeous reddish color from the spices.

Prepare the Garlic Yogurt:

While waiting, mix up the garlic yogurt. Grab a bowl and combine vegan Greek yogurt with a grated garlic clove. Squeeze in some fresh lemon juice and add salt to your liking. Mix it up and pop it in the fridge so the flavors can get friendly.

Create Quick Pickled Onions:

Get another bowl and mix paper-thin red onion slices with white vinegar, hot water, sugar, and a tiny bit of salt. Stir until the sugar melts and make sure the onions are underwater. Let them sit for at least 30 minutes until they turn bright pink.

Assemble the Dish:

Time to put it all together! Spread your garlic yogurt across a nice plate or shallow bowl. Spoon those warm beans over the yogurt, making sure to get plenty of that tasty oil too. Top with your pretty pink onions and some fresh dill. Serve with fluffy bread for soaking up all the goodness.

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Pul biber really makes this dish stand out. I first stumbled across these Turkish flakes at a little specialty shop and couldn't believe their complex, fruity warmth that doesn't burn your mouth off. Everyone always asks me about this mystery ingredient that gives everything such a unique taste.

Make Ahead Options

This dish is great for dinner parties since you can prep almost everything beforehand. You can make the beans up to three days early and keep them in their oil in the fridge. Just warm them up before serving. The pink onions actually get better over time and can be made a week ahead. You can even mix the garlic yogurt a day before, but I like to add a fresh squeeze of lemon right before serving to wake up the flavors.

Serving Suggestions

While this shines as an appetizer with some good bread, you can easily turn it into the star of a mezze spread. It goes great with other Mediterranean favorites like hummus, roasted veggies, and olives. For something more filling, serve it with a grain pilaf or next to some grilled fish or chicken. It tastes amazing with a glass of crisp white wine or traditional Turkish raki.

Cultural Context

This dish takes its cues from Turkish cooking where slow-cooked beans show up in many meals. Using olive oil as a cooking bath is a common Mediterranean trick to lock in and boost flavors. The combo of tangy yogurt and rich beans shows off the balance of textures and tastes that makes Turkish food so good. Even though we're using plant-based yogurt here, all the authentic flavors stay true to tradition.

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This dish really brings together all the warm, rich and bright flavors that make Turkish food so special. It takes a bit of love to make but rewards you with every single bite.

Frequently Asked Questions

→ Can I swap butter beans for another kind?

Absolutely! Butter beans are ideal for their creamy consistency, but you could use cannellini beans, lima beans, or gigantes instead. Keep an eye on cooking times as bean sizes differ.

→ What's pul biber? Is there a substitute?

Pul biber is a mild Turkish chili flake with a smoky flavor. Can't find it? Use Aleppo pepper or a mix of crushed red chilies and sweet paprika. Reduce the amount for less heat.

→ How long do pickled onions last?

Once made, they'll keep well in a sealed container in your fridge for about 2 weeks. After 24 hours of marinating, their flavor intensifies beautifully.

→ What can I use instead of yoghurt?

If you're skipping dairy, go for plant-based Greek yoghurt. Cashew cream or coconut yoghurt also work as creamy alternatives. Adjust the tanginess with lemon and salt.

→ Can I prepare this ahead?

For sure! Make the beans a day in advance for more flavor - store them in oil in the fridge (the oil might solidify, but it'll soften at room temp). Assemble everything when you're ready to serve.

→ What kind of bread pairs well with this?

Fluffy flatbreads like Turkish pide or pita are perfect for soaking the tasty juices. Sourdough or even lavash is a nice touch. If you're sticking to Turkish flavors, try simit too!