Army Stewed White Beans

Ordu Fırın Fasulyesi Kavurması, Army province’s geographical boundaries within which green beans are harvested and sorted during the summer months, soaked, and then dried for 24 hours preferably in stone ovens, is a traditional dish made from these dried beans. This drying process produces a product known as “fırın fasulye,” which is stored in burlap sacks or cloth bags throughout the winter and remains usable year-round. This dish is an inseparable part of Ordu’s culinary culture and carries a long-standing geographical association; all production, processing, and preparation stages must take place within Ordu province.

Ordu Fırın Fasulyesi Kavurması (Ordu Metropolitan Municipality)

Historical and Cultural Context

Ordu Fırın Fasulyesi Kavurması is a practice deeply intertwined with the region’s agricultural cycle. Fresh green beans harvested at the end of summer are dried in the low-humidity, controlled heat environment provided by traditional stone ovens, transforming them into winter food reserves. This method preserves nutritional value while developing the bean’s distinctive texture and aroma profile. Although the drying process intensifies during September and October, the official definition specifies a 24-hour duration. The dish exemplifies how local products outside Ordu’s dominant hazelnut-based agricultural economy have been integrated into its culinary traditions. Long consumed by the local population, it has become a fixed component of menus in women’s cooperatives and family-run enterprises.

Geographical Indication Registration

Ordu Fırın Fasulyesi Kavurması has been registered as a geographical indication under Law No. 6769 on Industrial Property. The registration number is 1747, with application number C2024/000082, submitted on 19 February 2024 by the Ordu Metropolitan Municipality. The registration was officially published on 24 June 2025 and granted legal protection retroactively from 19 February 2024. The designation “Ordu Fırın Fasulyesi Kavurması” along with its geographical indication emblem must appear on the product itself or its packaging; if this is not feasible, it must be displayed prominently within the production facility. This registration ensures compliance with production, processing, and marketing standards directly linked to Ordu province’s geographical boundaries.

Official Production Standard (Serves 3–4)

Ingredients

• 200 g dried green beans
• 2 dried onions (finely chopped)
• 20 ml sunflower oil or olive oil
• 5 g salt
• 10 g crushed red pepper (optional)
• 5 g black pepper (optional)

Preparation Steps

1. Dried beans are boiled in a pot for 10–15 minutes until softened, then drained and cut to desired size.
2. In a separate pot, onions are sautéed in oil until they turn pink.
3. Cut beans are added, followed by salt and optional spices, which are thoroughly mixed.
4. The mixture is sautéed over low heat for 5–10 minutes and served either hot or cold.

This standard is the mandatory production method under the geographical indication framework.

Traditional Application Variations

In some traditional local practices, additional ingredients not included in the official definition are used. For example:

• 50–100 g lean minced meat or cubed beef,
• 2 diced tomatoes or 2 tablespoons tomato paste,
• 2 tablespoons butter,
• 1 coffee cup of bulgur or rice added toward the end of cooking.

In this variation, the onion and meat mixture is simmered with water; after the boiled beans are added, the process continues until the bulgur or rice is fully cooked. The drying process begins with the removal of bean strings followed by drying in stone ovens. While such variations are common in family kitchens and local businesses, they fall outside the official geographical indication standard.

Monitoring and Enforcement

Monitoring is conducted by a minimum three-member authority coordinated by the Ordu Metropolitan Municipality and including experts from the Ordu Provincial Directorate of Agriculture and Forestry.

• Regular Monitoring: Once per year.
• Extraordinary Monitoring: At any time upon complaint or need.
• Controlled Elements: Ingredient compliance, adherence to production method, correct use of designation and emblem.

The monitoring authority may receive expert support from public or private institutions. The registering body is responsible for initiating legal proceedings to protect the rights associated with the geographical indication.

Regional Significance and Usage

Ordu Fırın Fasulyesi Kavurması holds a central place in the menus of local businesses, particularly those operated by women entrepreneurs’ cooperatives. It is a favored dish among both local residents and visitors to the region, ensuring its continuity in the culinary culture. The geographical indication registration enhances standardization and recognition, highlighting the gastronomic diversity of Ordu.