Turkish Etli Kuru Fasulye
A comforting Turkish pressure-cooker stew with tender beef chuck, white navy beans, and aromatic tomato paste. Rich in protein and fiber, it supports digestive health and sustained afternoon energy.
Prep
15 min
Cook
30 min
Total
60 min
Makes
4 servings
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 HealthDigestive 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
Comfortably 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
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
15 min
Cook
30 min
Total
60 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Basic kitchen utensils
Time saver
Store leftover stew in an airtight container in the refrigerator for up to 4 days; the flavor deepens over time.
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 9 steps complete
Next: Place 120g dried white navy beans in…
- 01
Place 120g dried white navy beans in…
Place 120g dried white navy beans in a bowl, cover with room temperature water, and soak overnight (at least 8 hours). Drain before cooking.
Allow: 8 hours
Tap card to mark done - 02
Set a pressure cooker over medium-high heat…
Set a pressure cooker over medium-high heat on the stovetop. Add 0.5 tbsp olive oil and heat for 1 minute.
Allow: 1 minute
Tap card to mark done - 03
Add 0
Add 0.25 pcs diced red onion and sauté for 3 minutes until translucent.
Look for: translucent
Tap card to mark done - 04
Add 100g beef chuck and sear for…
Add 100g beef chuck and sear for 5 minutes until browned on all sides.
Look for: browned on all sides
Tap card to mark done - 05
Stir in 1 tbsp tomato paste
Stir in 1 tbsp tomato paste, 0.5 tsp red pepper flake, 0.25 tsp cumin, 0.25 tsp black pepper, and 0.25 tsp salt, cooking for 1 minute until fragrant.
Look for: fragrant
Tap card to mark done - 06
Add the drained white navy beans and…
Add the drained white navy beans and 1.5 cups water to the pressure cooker. Stir well to combine.
Tap card to mark done - 07
Secure the pressure cooker lid
Secure the pressure cooker lid. Bring to high pressure over high heat, then reduce heat to medium-low and cook under pressure for 25 minutes.
Allow: 25 minutes
Tap card to mark done - 08
Remove the pressure cooker from heat and…
Remove the pressure cooker from heat and allow the pressure to release naturally for 15 minutes before carefully opening the lid.
Allow: 15 minutes
Tap card to mark done - 09
Stir gently
Stir gently, divide into 4 equal portions, and serve hot.
Ready when: everything is assembled and ready to enjoy
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