[1] Fasolada is made by simmering beans with tomatoes and other vegetables such as carrots, onion, parsley, thyme, celery, and bay leaf.

Recipes vary considerably, often including meat like bastırma and olive oil.

Its counterparts are Italian fagiolata, the Portuguese and Brazilian feijoada, Romanian fasole, Albanian fasule, and Spanish fabada.

A similar dish in Turkish cuisine is called kuru fasulye.

The Arabic version is called fasoulia (Arabic: فاصوليا) and is found in Egypt, Ethiopia, Iraq, Jordan, Lebanon, Libya, Palestine, Saudi Arabia, Sudan, Syria, and Yemen.