BEAN AND PASTIRMA GÜVEÇ (serves 4-6)
Ingredients: 300 g white kidney
beans (soaked overnight), 150 g pastirma (cured
pressed beef), 2 tablespoons butter, 1 large
onion, 3 cloves garlic, 2 tomatoes, 1 green
chilli pepper, 1 tablespoon tomato paste, 1
teaspoon flaked red pepper salt, dried mint
Method: Drain the beans which
have been soaked overnight, and boil in fresh
water until tender. Remove the rind from the
pastırma and slice. Finely chop the onion, garlic,
tomatoes and chilli pepper. Melt the butter
in a pan and fry the onion, garlic and chilli
pepper. Dilute the tomato paste in a tablespoon
of water and add together with the tomatoes.
Cook for five minutes. Pour into a güveç, and
add the beans, seasoning and half a cup of water.
Cover tightly with aluminium foil and bake in
a preheated oven at 200 degrees Centigrade for
an hour. Add the slices of pastirma and bake
for a further 10 minutes. Serve hot sprinkled
with dried mint.