Dermason is a large white bean, and the pack of Duru Yerli Dermason Fasulye holds a single ingredient: dermason beans. Duru describes them as beans from the Karaman and Konya region, valued for good flavour and for not leaving skins behind in the pot, and lists Turkey as the origin. Per 100 g of dry beans the brand gives 280 kcal, about 20 g of protein and 18 g of fibre.
This is the bean of Turkey's best-loved home dish, kuru fasulye: soak the beans for 12 hours as the maker advises, drain, then simmer slowly with onion, tomato or pepper paste and a little butter or oil until creamy but still whole. Serve it with rice pilav, pickles and sliced onion. The same cooked beans make a good piyaz, the salad of beans with onion, parsley, lemon and olive oil.
Keep the bag in a cool, dry place away from sunlight; the stated shelf life is two years.