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Turkish White Beans

Serves: Makes 6 servings

Ingredients:

  • 2 tablespoons extra-virgin olive oil, plus extra to serve
  • 1 large yellow onion, chopped
  • 8 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1 tablespoon paprika
  • 1 teaspoon red pepper flakes
  • 1 quart low-sodium chicken broth
  • Kosher salt and ground black pepper
  • 1½ pounds boneless beef chuck, trimmed and cut into 1½-inch chunks
  • 1 pound dried small white beans (such as navy)
  • 1 (14½-ounce) can diced tomatoes
  • ½ cup minced fresh dill, plus extra to serve
  • 2 tablespoon pomegranate molasses (optional)


Procedures:

Normally, we soak dry beans overnight before cooking them. But in the pressure cooker, we can skip that step with some beans. In this recipe, we use dry small white beans (also called navy beans), which cook in the same time as the beef. Pomegranate molasses adds a bright, tangy finish to the dish. If you can’t find it, drizzle the stew with lemon juice. Start timing the beans once the pot has reached high pressure.

Don’t soak the white beans for this recipe; they will overcook before the meat is done if they aren’t cooked from dry.


In a 5½-liter or larger pressure cooker over medium-high, heat the olive oil until shimmering. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in the garlic, tomato paste, paprika and pepper flakes, then cook until fragrant, about 30 seconds.

Stir in the broth and 1 tablespoon salt. Stir in the beef and beans. Lock the lid in place and bring to high pressure (second red line). Adjust the heat to low to stabilize pressure at the second red line. Cook for 45 minutes.

Off heat, allow the pressure to reduce naturally (about 20 minutes). Carefully open the lid and tilt it away from you to release the residual steam. Stir in the tomatoes, cover (do not lock the lid) and let stand for 10 minutes. Stir in the dill and molasses. Taste and season with salt and pepper.

by Christopher Kimball

 
 
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