Turkish Cold Bean Salad (Piyaz)
Ingredients
- 1 pound dried beans (cranberry, borlotti, ayacote blanco, pinto, or similar)
- 1 yellow onion, cut in half
- 8 cloves garlic, 2 lightly crushed and 6 reserved
- 1 bay leaf
- salt to taste
- 1 large red onion, finely chopped
- 1 bunch parsley, finely chopped
- 1 bunch fresh basil, finely chopped
- 1 bunch fresh dill, finely chopped
- 2 teaspoons sumac
- 1 teaspoon Aleppo pepper
- 1 teaspoon kosher salt
- 2 lemons, juiced
- ¼ cup extra-virgin olive oil
Instructions
Cook beans
- Wash beans.
- Soak beans in 2 quarts water.
- Combine beans and soaking water with 2 crushed garlic cloves, yellow onion halves, and bay leaf. Bring to a hard boil.
- Boil five minutes, reduce heat, cover and simmer 1 hour.
- Add salt to taste.
- Continue to simmer until tender but intact.
- Remove from heat.
- Drain beans.
- Discard onion, garlic, and bay leaf.
Prepare dressing and combine with beans
- Press remaining garlic.
- While beans are cooking, whisk together sumac, Aleppo pepper, salt, lemon juice, olive oil, and pressed garlic.
- Dress warm beans.
- Refrigerate.
- Before serving, add chopped red onion, and finely chopped herbs.
- Can serve with hard-boiled eggs on the side.