Taze Fasulye combines two kinds of beans: broad beans, which are offered dried throughout the year, and bean pods. Instead of bean pods, you can also use yellow runner beans. The cooking time of the dish depends on the broad beans, which are cooked in 1-2 hours depending on their size and age. Therefore, start tasting after 50 minutes to see if the broad beans become soft and do not take too long. Then add bean pods and pepper pods.
Select dried broad beans, rinse them and soak them in water for at least 7-8 hours (preferably overnight). Peel the onion, chop it finely and sweat it in the butter on a low flame until translucent. Add the soaked broad beans with a little bit of water. It should just cover the beans. Make on low heat in a covered saucepan in about 1 1/2 hour. Remember to check the cooking level at regular intervals after 50 min. In the meantime, clean the bean pods. Add them to the broad beans and cook the bean dish for another 5 min Halve the pepper pods, scrape out the seeds with a spoon and cut them into small squares. Add the pods to the beans, season with salt and cook for another 10 min on the stove. Rinse the mint and cut it into strips. Remove the stew from the kitchen stove, sprinkle the mint on top, season and serve on the spot.
Tip: – For dried legumes v
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