Turkish Beef with Beans (Etli Kuru Fasülye)
2-4 lbs beef (inside or outside round, chuck, etc.), cubed
2 cups cooked pinto beans (can also use white navy beans or black eyed beans)
1 globe eggplant, cubed and roasted
1 tin unsalted chopped tomatoes (use fresh in season!)
1-1/2 cups dry red wine
1 large onion, thinly sliced
4-6 cloves garlic, minced
2-4 tbs olive oil
1 tbs black pepper
1 tbs dried oregano
2 tbs Turkish Baharat (optional but fuller flavour if used)*
½ tsp smoked paprika (hot or sweet optional)
½ tsp ground cinnamon
½ - 1 tsp dried chili flakes (to taste)
Salt, to taste
*Available at Pollock's Hardware Coop.
Sauté onion on medium heat in a large pot with the olive oil until translucent and starting to caramelize. Turn up heat to medium high and add cubed beef with minced garlic to brown. At this point, I like to add the cinnamon and oregano as well as other spices to put flavour into the meat and remove the smell of blood.
When the meat has browned, add the roasted, cubed eggplant. This will add a rich and smoky flavour to the dish. Add remaining spices, tomatoes and cooked beans. In Turkey, the ratio of beans to beef is much higher than Canadian expectations so you may use a lot more beans to this dish as well.
Add red wine and season with salt. Let simmer for up to an hour or a few hours in a slow cooker.
Serve as a main dish or as you would serve chili.
Afiyet olsun (Enjoy your meal!)