White bean stew with beef (Etli kuru fasulye)

1. Soak the beans overnight in plenty of cold water; the next day drain them, pre-cook in fresh water for 30 minutes and drain.

2. Cut the beef into 2 cm cubes and brown it all over in the butter and olive oil in a heavy-based pot over high heat.

3. Add the chopped onion, cook until soft, then stir in the tomato purée and pepper paste and fry for 1-2 minutes.

4. Add the beans, pour in enough hot water to cover by two fingers and simmer covered over low heat for 1.5 hours.

5. At the end, season with salt and pepper and cook uncovered for another 15 minutes until the beans are creamy and the sauce thick.

6. Sprinkle with chilli flakes and serve with rice pilaf and pickles.

Tip: Kuru fasulye with pilaf is Turkey's national lunch. Add the salt only at the end, otherwise the beans stay hard. Without pepper paste, use an extra spoonful of tomato purée and a teaspoon of paprika.