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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
  • ΒΌ 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.