Hatice Teyze Ispir Beans (Ispir Kuru Fasulye) 500 Gr

One of the most beautiful features of Anatolian tables is that they are full of humble and humble tastes; they are nutritious, healthy and natural. Here, dried beans are one of the main dishes of our fertile lands. Especially if there is Erzurum – Ispir beans in the pot… Hatice’s Teyze Hatice’s beans produced in Turkey, Ispir’s Ulubel village with the village’s unique water and nature are famous for their early cooking, no crust, not like Turkish grocery halva, and sugary texture. Produced under very difficult conditions because the land is mountainous and machine agriculture is not widespread, Ispir beans are planted one year and the land is left fallow the next year, so that the next year will be more productive. The planting process generally starts in May with the ploughing of the fields, the soils are meticulously watered and the harvest takes place in October. The beans, which are collected by the skilled hands of the villagers, are picked out from the field, then hand-picked one by one and left to dry. After drying, it is left in the windy air and the grains are expected to separate. Then come the sieves, let’s keep the best crop. This is a species with almost zero humidity. When the humidity is low, both the flavour and durability of the beans increase.

Hatice Teyze Ispir Beans 500 Gr

Cook beans, which are one of our national dishes and sweeps the plate, in the oven, in earthen casseroles. Because then the Turkish grocery bean grains will become slightly helical, the juice of the beans will be more viscous and it will cover all sides of the bread you have dipped. If you’re going to make it in a pot, you can add a few pieces of broken lamb bones. Even better, baked beans are made with lean broth, not plain water. Also, hot lovers can add a cayenne pepper to the pot at the final stage of cooking.