Turkish Etli Kuru Fasulye
A rich, comforting Turkish pressure-cooker stew with tender beef chuck, white navy beans, and aromatic pepper paste. Packed with protein and fiber, it delivers classic warm flavors with minimal active effort.
Prep
10 min
Cook
35 min
Total
45 min
Makes
1 serving
Created together. Shared with you.
Made by Leyla + Lila
Leyla created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
35 min
Total
45 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Basic kitchen utensils
Time saver
Store leftovers in an airtight container in the refrigerator for up to 4 days; the flavors improve significantly on the second day.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 6 steps complete
Next: Set your pressure cooker to high saute…
- 01
Set your pressure cooker to high saute…
Set your pressure cooker to high saute mode. Add 1 tbsp (15ml) olive oil and heating for 1 minute until shimmering.
Look for: shimmering
Tap card to mark done - 02
Add 0
Add 0.5 pcs chopped yellow onion and 150g diced beef chuck. Cook for 5 minutes, stirring occasionally, until the beef is browned on all sides and onions are translucent.
Look for: the beef is browned on all sides and onions are translucent
Tap card to mark done - 03
Stir in 1 tbsp (16g) tomato paste…
Stir in 1 tbsp (16g) tomato paste and 0.5 tbsp (8g) red pepper paste. Cook for 1 to 2 minutes until fragrant and deepened in color.
Look for: fragrant and deepened in color
Tap card to mark done - 04
Add 0
Add 0.5 cup (100g) soaked navy beans, 0.5 tsp ground cumin, 0.25 tsp red pepper flakes, and 1.5 cups (360ml) hot water. Stir well to combine, scraping any browned bits from the bottom of the pot.
Tap card to mark done - 05
Lock the pressure cooker lid in place
Lock the pressure cooker lid in place. Program to high pressure for 25 minutes. Allow a natural pressure release for 10 minutes before carefully releasing any remaining steam.
Allow: 25 minutes
Tap card to mark done - 06
Stir gently and check bean tenderness
Stir gently and check bean tenderness. Beans should be creamy and tender. Ladle into a bowl and serve warm.
Ready when: everything is assembled and ready to enjoy
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