1 cup Hasata Niğde Cranberry Beans
½ cup Turkish noodle
1 onion
2 tablespoons butter
1.5 tablespoons tomato paste
2 teaspoons salt
1 teaspoon red pepper flakes
Hot water as needed
Soak the Hasata Niğde Cranberry Beans overnight. The next day, cook them on low heat for about 25–30 minutes until slightly tender but still firm.
In a separate pot, melt the butter. Add the finely chopped onion and sauté until it changes color. Stir in the tomato paste.
Add the drained beans and mix well. Pour in 4 cups of hot water and stir. Cover the pot and let it simmer on low heat for 5–6 minutes.
Add the Turkish noodles, red pepper flakes, and salt. Cook until the Turkish noodles are soft, then remove from heat. Serve hot.
You can adjust the amount of water to your preference.
Instead of erişte, you can also use thin vermicelli or orzo.
For extra flavor, you can prepare it with red pepper paste instead of tomato paste
Favorites
