Dermason beans, which are matured in the field and separated from their shells and purified from foreign substances, are packaged in completely hygienic conditions in Atlı Gurme's modern facilities located in Thrace and presented to you without being touched by hand.
Dermason beans, which are frequently preferred by consumers due to their thin shell, quick cooking time, and delicious taste, are mostly produced in the Central Anatolia region, in Nevşehir, Derinkuyu, Niğde, and Erzincan regions. Atlı Gurme Dermason beans, which are dried naturally and packaged in accordance with the Turkish Food Codex, are among the indispensable tastes of Turkish tables. When we look at the benefits of Dermason beans, which stand out with their lively white color, full and flat structure, and regional characteristics of the production area, it takes its place among the very healthy and nutritious dried legume alternatives with its high nutritional values. Dermason beans are a legume that contains protein, potassium, magnesium, iron, zinc, and many other minerals necessary for the human body. The difference of Dermason beans is that, unlike other beans, its shape resembles kidneys and it is white in color.
Atlı Gurme, which manages all processes of the products it offers to you from the field to your tables, always puts the environment and people at the forefront with its transparent production and good agricultural practices. You can easily order Atlı Gurme products that have ISO 9001, ISO 10002, ISO 14001, ISO 22000, OHSAS 18001 and Halal Food certificates and prepare healthy and delicious meals for your loved ones.
Dermason bean recipe suggestion: 2 cups of Atlı Gurme Dermason beans are soaked in warm water overnight. The soaked beans are drained and washed several times. Boil for 20-25 minutes over low heat. The beans are removed to a colander when they reach the desired tenderness. 3-4 tablespoons of vegetable oil are added to the pot, 2 onions chopped into cubes are added when it is heated, and fried until pink. 2 green peppers are finely chopped and fried with onions. 1 tablespoon of tomato paste is added and stirred. Boiled beans are added with 1 tablespoon of salt, a pinch of black pepper, and red pepper. Water is added to cover it and it is left to boil after being mixed. The cooking time of Dermason beans varies depending on the pot used. Normal beans soaked in water overnight are cooked in approximately 1 hour, and in a pressure cooker, it takes about 10 minutes. The cooking time is adjusted by stirring occasionally over low heat and adding hot water if necessary. Enjoy your meal.
Dermason bean piyaz recipe: Boil Dermason dried beans. Cut the tomatoes into cubes and mix with boiled Dermason beans. Add the chopped onion and parsley. Mix vinegar, olive oil, salt, lemon, and black pepper according to your taste for the sauce and add to the mixture.
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