Pastirmali Fasulye (Beans With Pastirma)


  • 500 gr. dried beans
  • 5 glasses meat broth
  • 200 gr. pastirma
  • 3 tablespoons margarine
  • 2 onions
  • 1 tablespoon tomato paste
  • 1 green pepper (suitable for stuffing)
  • 2 medium tomatoes
  • 1 teaspoon salt


Soak the beans overnight in cold water, then remove from water and put in a saucepan. Add enough water to cover about 1 inch above the surface. Boil for half an hour. Drain the beans and leave to cool. Slice the onions in crescent shapes, scoop out the seeds of the pepper and slice thinly.
Melt the margarine over moderate heat, add pastirma and sauté for half a minute. Add the onions, cook for 2 minutes while stirring, and add the tomato paste, tomatoes, pepper, salt and meat broth. Boil until bubbles rise to lower than moderate until the beans are tender.

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