Dried white beans are the base of kuru fasulye, often called Turkey's national dish, but they need soaking overnight and long simmering. These Burcu boiled white beans are already cooked: the jar holds only white beans, water and salt, 600 g in total with 420 g drained, and the label carries a "%100 Türk Malı" (100% Turkish product) badge.
Drain and rinse them, then dress them with olive oil, lemon, sliced onion, parsley and sumac for piyaz, the white bean salad traditionally served alongside grilled köfte. They also go straight into a quick pot of kuru fasulye with sautéed onion, tomato and pepper paste, into soups, or alongside rice pilaf. Per 100 g the beans provide about 70 kcal and 5.5 g of protein, with only 0.3 g of fat.
Store the unopened jar in a cool, dry place away from direct sunlight and avoid jars that leak or have a bulging lid. After opening, keep leftovers covered in the refrigerator and use them within a day or two.