Slow-cooked clay pot beans you must taste in central Türkiye

In the heart of Anatolia, Nevsehir is giving a humble dish a legendary status. Slow-cooked white beans, simmered gently in simple clay pots, have long been a staple of local tables, but today, they are attracting attention from food lovers, tourists, and cultural enthusiasts alike.

The beans are cooked in clay pots made from soil drawn from the historic beds of the Kizilirmak River. Slow, patient cooking allows the beans to absorb a rich, earthy aroma that turns a simple meal into a culinary experience.

Cooking method shaped by time, patience

White beans are soaked overnight and pre-boiled before being transferred into a clay pot. Chopped onions are added alongside spices, with optional cubed meat or beef bone to deepen the flavor.

A mixture of tomato and pepper paste is diluted and poured over the ingredients, followed by butter and hot water. The sealed pot is then left to cook slowly in an oven or over a wood fire until the beans soften and the sauce thickens naturally.

Chef Cennet Celik explains how white beans are slow-cooked in clay pots, a ritual that blends local flavors with the communal traditions of Nevsehir, Türkiye, March 1, 2026. (AA Photo)

Chef Cennet Celik described the preparation as a transformation rather than a routine cooking step, noting that the clay vessel elevates the dish into a symbol of abundance and shared tradition. She emphasized that its flavor reflects both the land and the social values embedded in Anatolian food culture.

Clay-pot white beans are enjoyed both in homes and local restaurants across Nevşehir, attracting locals and visitors eager for authentic regional flavors. The slow cooking and mineral character of the clay give the dish its distinctive texture and depth, creating a taste that lingers long after the meal.

Chef Cennet Celik adds spices to a clay pot of white beans. Nevsehir, Türkiye, March 1, 2026. (AA Photo)

Recipe outline: Slow-simmered white beans in clay

Ingredients (serves 10)

• 6 cups dried white beans
• 3 onions
• 150–200 grams of cubed meat (optional)
• Beef bone (optional)
• 2 tablespoons tomato paste
• 2 tablespoons pepper paste
• Butter
• 1 teaspoon cumin
• 1 teaspoon ground red pepper
• 1 teaspoon black pepper
• 1 teaspoon thyme
• 1 tablespoon salt
• Hot water

• Medium clay pot

  

  

  White beans simmer slowly in a clay pot over a wood fire. Nevsehir, Türkiye, March 1, 2026. (AA Photo)

Preparation

Soak the beans overnight and boil until partially tender. Place them into a clay pot with chopped onions, spices, and optional meat or bone.

Pour in diluted tomato and pepper paste, mix thoroughly, then add butter and enough hot water to cover the ingredients. Seal the pot and cook slowly for 1.5 to 2 hours until the beans are soft and the sauce thickens. Serve hot directly from the clay pot.

March 02, 2026 03:05 AM GMT+03:00