Piyaz: Turkish White Bean Salad

Piyaz: Turkish White Bean Salad

Here’s a simple dish made with cannellini beans that’s great for warm weather. I got the concept from a recipe in John Thorn’s Simple Cooking. I’ve made this so many times that I’m not sure if I’m still being true to his version. My rendition does get the seal of approval from my Turkish brother-in-law so it can’t be that bad. Here’s what you need:

1 18oz can* of Cannellini beans
¼ cup of extra virgin olive oil
1 large clove of garlic, or more to taste
1 large green bell pepper
½ large red onion
flat leaf parsley
lemon juice
kosher salt
red pepper flakes

*The exact size of the can of beans will vary slightly by brand, for example Goya has a 15.5 oz. can and Progresso a 19 oz. one. This will make little difference in the finished product.

In a bowl large enough to hold all the ingredients pour in the olive oil and add the red pepper flakes, using as much or as little as you like depending on your tolerance for heat. Remember, red pepper flakes lose intensity with age so try to use fresh ones.

Mince the garlic along with the kosher salt and work together into a paste on your cutting board. How much kosher salt? A pinch should give you enough grit to work the garlic to the desired consistency. Add this mixture to the oil.

Chop the green pepper and red onion into a small dice and add them to the mixing bowl. Could you use a white or yellow onion here? Yes, but part of the reason to use the red onion is for the contrast in color to the white beans and the green pepper.

Take the can of beans and add them, liquid and all, to a small sauce pan and bring them up to a simmer. You do not want to bring the beans to a full boil. When the beans have begun to bubble remove them from the heat, strain off the liquid and add the hot beans to the mixing bowl. Cover and let the mixture sit at room temperature for at least one hour.

Just before serving add the lemon juice and parsley. How much of each you use depends, again, or your taste. I start with the juice of half a lemon and start tasting. The Turkish brother-in-law says that the use of a lot of parsley is what makes this dish uniquely Turkish but I’ve gotten by without it in a pinch. What I like best is the mixture of the creaminess of the beans, the heat of the red pepper, the crunch of the green pepper and onion, and the way the raw garlic lingers after you’ve finished eating.