Betawi-style Fasulye Pilaki

Ingredients

In this Betawi-style adaptation of Fasulye Pilaki, we incorporate local Betawi spices and flavors to create a unique twist. The original Turkish dish is traditionally made with olive oil, but in this version, we use coconut oil for a touch of Betawi influence. Additionally, we enhance the flavors with Betawi spices such as galangal, candlenut, and turmeric, giving the dish a distinct Betawi taste. We alse have the original recipe for Fasulye pilaki, so you can check it out.

• 2 cups (400g) white beans, soaked overnight 2 cups (400g) white beans, soaked overnight
• 2 tablespoons coconut oil 2 tablespoons coconut oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground galangal 1 teaspoon ground galangal
• 1 teaspoon ground candlenut 1 teaspoon ground candlenut
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 38g, 6g
• Protein: 10g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Drain and rinse the soaked white beans.
2. 2.
   In a large pot, heat the coconut oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pot and sauté until golden brown.
4. 4.
   Stir in the diced tomatoes and cook until they start to soften.
5. 5.
   Add the ground galangal, candlenut, turmeric, coriander, cumin, paprika, and bay leaf to the pot. Stir well to combine the spices with the onion and tomato mixture.
6. 6.
   Add the soaked white beans and vegetable broth to the pot. Season with salt and pepper to taste.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low and simmer for about 1 hour, or until the beans are tender and the flavors have melded together.
8. 8.
   Remove the bay leaf from the pot.
9. 9.
   Serve the Betawi-style Fasulye Pilaki hot, garnished with fresh chopped parsley.

Treat your ingredients with care...

• White beans — Make sure to soak the beans overnight to ensure they cook evenly and become tender.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a chopped chili pepper to the dish.
• Serve the Betawi-style Fasulye Pilaki with a side of steamed rice or crusty bread to soak up the flavorful sauce.
• If you prefer a thicker sauce, mash some of the cooked beans with a fork to create a creamier texture.
• Feel free to add other vegetables such as bell peppers or carrots for added color and flavor.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Betawi-style Fasulye Pilaki as a main course accompanied by steamed rice or crusty bread. It can also be served as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

Garnish the dish with a sprinkle of fresh chopped parsley to add a pop of color. Serve it in a shallow bowl or on a plate, allowing the vibrant red sauce to shine.