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Bean and rice soup

Whole recipeFrom: Samsun İl Kültür ve Turizm Müdürlüğü, Samsun Yemekleri (2009)

Ingredients

  • 85.4 gWhite beans
  • 14.4 gButter
  • 246 gTomato
  • 82.4 gRice

The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Tomato57%
  2. White beans20%
  3. Rice19%
  4. Butter 3%

Ingredients by weight, heaviest at the bottom.

Method

  1. Leave the beans in water overnight.

  2. Boil the beans.

  3. Dice the tomatoes small and wilt them in the butter.

  4. Add the water, the boiled beans and the rice and bring to a boil.

  5. Take it off the heat when the rice is cooked.

Where this recipe comes from

From a published work: quantities come from Samsun İl Kültür ve Turizm Müdürlüğü, Samsun Yemekleri (2009); the method is written in our own words.

Last changed: November 1, 2026

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