In Türkiye's Nevşehir, a city with a millennia-old tradition of clay pottery, dried beans cooked in earthenware pots are savored not only by locals but also by domestic and international tourists.

Clay pots, a culinary tool used in the region since Hittite times, are crafted from clay sourced from the former beds of the Kızılırmak River, lending dishes a distinctive aroma and flavor.

Dried beans in Nevşehir are slowly simmered over low heat in these clay pots, making them a favorite both in home kitchens and traditional restaurants.

Cennet Çelik, a local chef, explained that when cooked in a clay pot, dried beans transcend being a simple meal, becoming a symbol of culture, abundance and sharing. She added that a spoonful of beans from the clay pot reflects the hospitality of Anatolia in every bite.

Ingredients (Serves 10)

• 6 cups dried beans
• 3 onions
• 150-200 grams cubed meat (optional)
• Beef bone for flavor (optional)
• 2 tablespoons tomato paste
• 2 tablespoons pepper paste
• Butter
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon thyme
• 1 tablespoon salt
• Hot water
• Medium-sized clay pot

Preparation

• Soak the beans overnight. The next day, drain and boil them.
• Place the boiled beans in the clay pot.
• Add chopped onions, optional meat and bones, then stir.
• Season with cumin, paprika, thyme and salt.
• In a separate bowl, dilute tomato and pepper pastes with water, then pour over the ingredients in the pot and mix until well combined.
• Add butter, then pour in enough hot water to cover the mixture.
• Cover the pot and cook slowly over low heat in an oven or wood-fired stove until the flavors meld.
• After about 1.5-2 hours, when the beans are fully tender, remove the pot from the heat and serve hot.