Kuru fasulye

Method

Rinse the dried kidney beans thoroughly and soak them in cold water overnight, then drain. Heat olive oil in a large pot and sauté finely diced onions and minced garlic until softened and golden. Stir in the tomato paste, cumin, paprika and chilli flakes, cooking for 2-3 minutes until fragrant. Add the drained beans, water and bay leaves, bringing to a boil then reducing to a gentle simmer. Cook uncovered for 1.5 to 2 hours, stirring occasionally and adding more water if needed, until the beans are completely tender and the sauce thickens. Season with salt and black pepper to taste just before serving. Serve hot with rice pilaf, flatbread or pickled vegetables on the side.