As I explained a while ago, I recently had the very pleasant task of using up corned beef in a week of enjoyable leftover meals.
It was glorious.
While I’ve had this recipe for a while, it called for slices of pastrami and not roast beef. Thick with beans, tomatoes and a rich roast capsicum paste, it seemed to me an ideal vessel for shreds of corned beef. So I tried it and it was good. Continue reading Day 1 – Turkish White Bean and Beef Stew (Kuru Fasulye)