Turkey Beans and Rice

I visited Istanbul recently and enjoyed Turkish cuisine, especially the traditional Turkey Beans and Rice, widely served at restaurants. Inspired by this, I then decided to replicate the amazing dish back home in India. To my delight, it was incredible how the dish turned out, with both the texture and taste being spot on.

You could use white Lima beans/Navy beans instead of Turkish White beans. These are easily available online and in Indian grocery stores. With simple tips and tricks you can recreate this easy and delicious Turkish Beans Curry at home.

Turkey beans are best paired with Turkish rice or pilaf. Not only is this simple rice quick and easy to make, but it is also commonly served with Turkey beans, grilled meat, or kebabs in restaurants.

The rice often includes Orzo pasta (available online in India) or vermicelli. In addition, the small golden specks of vermicelli or fried Orzo pasta in this Turkish rice are visually appealing, enhancing the overall presentation of the dish.

How to Cook Turkey Beans and Rice At Home
Watch How to Cook Turkish Beans
Turkish Pilaf Rice
- Serving Suggestions
- Other Beans and Rice Recipes you may like

How to Cook Turkey Beans and Rice At Home

Ingredients for Turkey Beans

Turkey Beans (Navy Beans) – 1 cup (pressure cook with 1 cup water – 3 whistles)
2 tbsp olive oil
1 tbsp butter
1 medium onion, chopped
3 cloves garlic, chopped
1/2 tsp all-purpose flour (used for thickening the curry)
3 large tomato puree (traditionally tomato paste is used)
2 green chillies, chopped (or green pepper)
1 tsp red chilli powder (red pepper paste is traditionally used)
1/2 tsp crushed peppercorns
salt to taste

Method :

Prepare the Navy Beans
Rinse 1 cup of navy beans thoroughly under cold water. Soak overnight and then add them to a pressure cooker with 1 cup of water. Cook for about 2 – 3 whistles on medium heat. Once done, set the beans aside.

Sauté the Aromatics
Heat 2 tbsp olive oil and 1 tbsp butter in a large pan over medium heat. Once the butter has melted, add 1 medium chopped onion and sauté until the onions turn soft and golden brown, about 5-7 minutes.

Add Garlic
Add 3 cloves of chopped garlic and cook for an additional 1-2 minutes until the garlic becomes fragrant.

Thicken with Flour
Sprinkle 1/2 tsp all-purpose flour over the onions and garlic. Stir well and cook for 1 minute to lightly toast the flour, which will help thicken the sauce.

Add Tomato Puree
Stir in 3 large tomato puree (you can use tomato paste for a more traditional taste). Add salt to taste. Mix everything well and cook for 4-5 minutes, stirring occasionally until the tomato puree reduces slightly, and the oil begins to separate.

Season the Dish
Add 2 chopped green chillies (or green peppers), 1 tsp red chilli powder (or red pepper paste for authenticity). Stir to combine and let it cook for another 2-3 minutes.

Combine the Beans
Add the pressure-cooked navy beans into the pan. Stir to coat the beans in the tomato and spice mixture. Pour in a little water if needed to adjust the consistency.

Simmer
Reduce the heat to low and let the beans simmer for 10-15 minutes to allow the flavors to meld together. Stir occasionally to prevent sticking. If the curry thickens too much, add a splash of water.

Adjust Seasoning
Taste and add salt as needed. Add 1/2 tsp crushed peppercorns. If you want more heat, you can add more red chilli powder or pepper. Once the beans are cooked through and the flavors have blended well, remove from heat.

Watch How to Cook Turkish Beans

Turkish Pilaf Rice

Ingredients for Rice:

1 cup long-grain rice (Turkish Baldo rice, or basmati)
2 tbsp butter
1 tbsp olive oil
1 small onion, finely chopped (optional)
2 cups hot water (or chicken/vegetable broth)
1 tsp salt (adjust to taste)
A small pinch of ground black pepper (optional)
2 tbsp Orzo or vermicelli pasta (optional, for added texture)

Method:

Rinse the Rice
Rinse 1 cup of rice under cold water until the water runs clear. This helps remove excess starch and ensures fluffy rice. Let the rice drain for about 10-15 minutes.
Toast the Vermicelli (Optional)
If you are using vermicelli or orzo pasta, heat a pan over medium heat and add 1 tbsp butter or olive oil. Add Orzo pasta or vermicelli (break into small pieces) and toast them in the pan, stirring frequently, until golden brown. Set them aside.
Sauté the Onion
In the same pan, add the remaining 1 tbsp butter or olive oil and sauté the finely chopped onion (if using) over medium heat until soft and translucent, about 4-5 minutes.
Toast the Rice
Next, add the drained rice to the pan. As you do so, stir it constantly for about 3-4 minutes to allow the rice to toast slightly. Over time, the rice will also become a little glossy, fully coated with the butter and oil.
Add Liquid and Seasoning
Add 2 cups of hot water (or chicken/vegetable broth for extra flavor) to the rice. Stir in 1 tsp salt and a pinch of black pepper (if using).
Cook the Rice
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and let the rice simmer gently for about 12-15 minutes, or until all the water has been absorbed. Avoid opening the lid frequently to prevent steam from escaping.
Rest the Rice
Once the water is absorbed, remove the pan from the heat and let the rice sit for 5-10 minutes with the lid on. This helps the rice steam further and ensures it’s fluffy.
Fluff and Serve
After resting, fluff the rice gently with a fork so as to separate the grains. Mix in the toasted orzo pasta or vermicelli (if using) before serving.

Serving Suggestions

Turkey Beans are best enjoyed with fluffy and flavorful Turkish Rice or Pilaf! Besides, Turkish Rice or Pilaf is commonly served alongside dishes like Turkish Beans, kebabs, or grilled meats, making for a hearty meal.