|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 60g||22%|
|Dietary Fiber 16g||57%|
|Total Sugars 13g|
|Vitamin C 141mg||707%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Dry beans are known as known as the "sultans of the Turkish kitchen." They are a staple in Turkish cuisine where delicious recipes for fresh and dry beans abound.
One of the most common ways to eat beans is as a cold salad or starter, called piyaz (pee-AHZ'). Piyaz is a simple but satisfying dish made with white, or navy beans, red onion, Italian parsley and seasoned with vinegar.
Piyaz is usually served along with Turkish-style grilled meatballs, better known as köfte (kuf-TAY'), and other grilled meats. 'Piyaz' is easy to prepare and made with common, inexpensive ingredients.
The key to good piyaz lies in the quality of the beans and the way you handle them during cooking. Each bean must be very tender, but intact. To achieve perfect beans, you must allow ample time to soak them, then cook them very slowly until tender.
While draining the beans and mixing the salad, be sure to treat the cooked beans gently so you don't separate the beans from the hulls, or crush them. The best way is to turn the salad with a wooden spoon or use your fingers to toss it gently.
If you're short on time you can always substitute dry beans for canned. They will be soft and tasty, but you may not get the perfect, undamaged beans that are so prized.
1 cup dry navy beans
1 red onion
2 ripe tomatoes
1 green pepper
1/3 cup chopped Italian parsley
1 large hard-boiled egg
1/4 cup extra-virgin olive oil
1/4 cup apple cider vinegar, or grape vinegar
1 tablespoon lemon juice
Salt, to taste
Freshly ground black pepper, to taste
6 black olives, for garnish
4 lemon wedges, for garnish
Hot pepper flakes, for garnish
Italian parsley sprigs, for garnish
Gather the ingredients.
The night before, put the dry beans in a large bowl and cover them generously with water. Let them soak overnight. The next morning, drain the beans and put them in a pot with fresh water. Let them boil softly until tender. Allow them to cool in the water, then drain them well.
If you want to save time, substitute the dry beans with canned Navy beans. Drain them and rinse them under cold water before you use them.
Put the drained beans in a large bowl. Drizzle the vinegar over the top. Cover the bowl with a lid or plastic wrap and let it rest for about 1 hour.
In the meantime, chop the tomatoes into small cubes, cut the pepper into rings and chop the parsley. Peel the onion, cut it in half, and cut it into half-circle slices. Wearing rubber gloves, rub the onion slices between your hands or on a wooden cutting board to soften them.
Drain the extra vinegar from the beans. Toss the chopped vegetables and parsley in with your fingers. Put the beans on a large, flat serving plate or distribute them on individual salad plates. Spread the onion slices evenly over the top.
For the dressing: mix the lemon juice, olive oil, and salt and pepper together then drizzle it over the salad.
Garnish the top with black olives, slivers of hard-boiled egg, lemon wedges and parsley sprigs. Sprinkle with hot pepper flakes, if desired.
Serve and enjoy!
- substitute dry beans for canned beans