Fasulye - Homemade White Bean Stew with homemade vegetable stock

👨‍🍳 Method

For the Fried onion

1. 1
   In advanceSoak the beans overnight in cold water. Drain, rinse, boil in boiling water for 10 minutes, discard the water and drain.

   Bowl

   💡Soak in plenty of water, well above what's being soaked: legumes and grains swell and drink water, and whatever sticks out stays hard. Drain well before continuing.
2. 2
   Heat the olive oil in a pot over medium heat.

   StovePot
3. 3
   Add the onion and fry for 8 minutes, stirring, until the onion is soft and deep golden.

   Stove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   Stove

   💡Garlic burns fast and turns bitter. Add it only once the onion has softened, over medium heat, and add the next ingredient as soon as it smells.

To assemble

1. 5
   Sprinkle in the turmeric, cumin and paprika and stir for 30 seconds to a minute, until fragrant.
2. 6
   Put the onion, carrot, celery, parsley, garlic, bay leaves and thyme in a large pot with the cold water.

   Large pot

   💡Start with cold water: the vegetables release their flavor slowly as the water heats up.
3. 7
   Bring to a boil over high heat and skim off the foam.

   Stove
4. 8
   Turn down to medium-low heat and simmer uncovered 30–45 minutes.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 9
   Strain the stock through a fine sieve.

   Fine sieve
6. 10
   Add the legumes, tomatoes, stock and bay leaves and bring to a boil.

   Stove
7. 11
   Turn down the heat and simmer with the lid slightly open 90 minutes, until the legumes is tender.

   Stove
8. 12
   Remove the bay leaves.
9. 13
   Season with salt and black pepper, taste and adjust.
10. 14
    Serve hot with bread.