Çayeli dried bean dish (Çayeli kuru fasulye yemeği) is a local dish unique to the Çayeli district of Rize province, located in Türkiye's Black Sea Region, possessing a geographical indication registration due to its distinctive production and presentation methods. Its Turkish name is called kuru fasulye in Turkish. This dish, which became known nationwide in Türkiye by extending beyond regional borders starting from the 1980s, differs from traditional dried bean recipes with its distinct cooking techniques and ingredient properties. It was registered as a designation of origin on January 2, 2018, with the registration application submitted on April 27, 2017. The geographical indication application was made by the Çayeli Chamber of Commerce and Industry. The right to produce and use the product is protected by this institution within the framework of the rules specified in the registration certificate. The registration number is 312, and the application number is C2017/036.

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Geographical Boundary and Method of Use

The dish is produced within the borders of Çayeli district. It is possible to brand and commercialize the product, but during this process, all stages of production must comply with the technical and material conditions specified in the registration certificate. The characteristic features and originality of the product are based on the direct alignment of the production method with the accumulated knowledge within the geographical boundaries.

Product Description and Distinguishing Features

Çayeli dried bean dish is defined by its preparation technique and the quality of the materials used, distinguishing it from similar dishes. The dried beans used in its preparation are a white, large-grained, round-shaped variety, referred to as “sugar” beans, belonging to Class-I category in accordance with the Turkish Standards Institute's TS 141 standard. In terms of size, these beans consist of grains that remain on a round-holed sieve with an 8 mm mesh opening. For meat, the sinew-free and lean leg portion of a 3 to 4-year-old calf or bull is preferred.

Production Method

The dish is obtained by the staged and controlled cooking of ingredients prepared in specific proportions. The basic ingredients are:

• Dried beans: 1 kg
• Raw red meat: 500 g (diced)
• Onion: 200 g (finely chopped)
• Butter: 400 g (strained, free of sediment)
• Tomato paste: 200 g
• Salt: 15 g

The beans are soaked in water for 10 hours before cooking (at a ratio of 2 liters of water per 1 kg of beans). Then, during the first boiling, the water of the beans is changed to remove gas. Similarly, the meat is pre-boiled to remove its bloody water.

Onions, butter, and meat are sautéed in containers such as steel pots, tinned copper pots, or clay pots until the onions turn pink. During this process, heating can be provided by LPG or oak wood fire. Tomato paste is added to the sautéed mixture and cooked over low heat for 10 minutes. Then, 2 liters of water are added and boiled for 20 minutes. Afterward, the beans are added to this sauce, the amount of water is adjusted, and it is boiled for 5 minutes.

Cooking time varies according to the harvest date of the dried beans. While new crop beans cook in approximately 45 minutes, the cooking time for beans that have been stored for 6 months can extend up to 60 minutes. It is also observed that stored beans absorb more water.

In the final stage, salt is added to the dish, which is then cooked covered in an oven preheated to 180 degrees Celsius for 45 minutes. After the oven is turned off, it is rested covered for another 45 minutes. The dish is served in a porcelain plate with a diameter of 30 cm and a depth of 3 cm. It is served with pilaf, yogurt, raw onion, and pickles.

Production and Processing Conditions

The registered product must be produced only by businesses and masters located within the geographical boundaries, in accordance with the standards specified in the registration certificate. Production technique and material qualities are essential for preserving the distinguishing features of the product.

Inspection Mechanism

The production and marketing of the product are monitored by an established inspection board. The inspection authority consists of representatives from the Çayeli Municipality Police Department, Çayeli District Directorate of Food, Agriculture, and Livestock, Çayeli Chamber of Agriculture, and Çayeli Chamber of Tradesmen and Craftsmen. At least one knowledgeable and impartial official from each institution participates in the inspection activities. Inspections are carried out on specified dates in the activity areas declared by the registrant. Expert support can be obtained from public or private institutions throughout the process. The inspection also covers marketing activities. The inspection result provides an evaluation of compliance with the registration conditions and, when necessary, ensures the initiation of legal processes.

^{Çayeli Dried Bean Dish (Generated by Artificial Intelligence)}