Dry Bean Salad Recipe / Piyaz

PiyazThis is a delicious recipe of a dry bean salad. It is a great companion to meat balls and fish dishes. Easy to prepare, a different flavour. Very common in Turkey. Always offered in meat ball restaurants. However in those restaurants I often don’t like it because it lacks the vinegar and it doesn’t taste the same when added on the table.

If you are craving for it and don’t want to spend time boiling dry beans you have the option of using canned beans. Just don’t forget to rinse them under flowing water to get rid of the excess salt in them.

If you have time, prefer to use dry beans as they are. Soak in covering water, if you want to save from the cooking time. If you have soaked the night beforei drain the water and add fresh water and cook until the beans are edible. Then keep in this water until the water is luke warm. When so, drain.

Then transfer the beans to a bowl and cover with vinegar and set aside for about half an hour. I use either grape or apple vinegar.

Beans and onions

Meanwhie slice the onions and add a pinch of salt. Then crush and mix with your hands until the onions are soft. I call this process “killing the onions” as a direct translation from Turkish.

Then you are ready to mix everything together. This salad it traditionally garnished with well done eggs and black olives. Serve cold. You cannot keep it for too long because of the onions. Enjoy.

Dry Bean Salad Recipe / Piyaz
Print Recipe
Superb side dish. Different flavor. Quick and easy.
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Dry Bean Salad Recipe / Piyaz
Print Recipe
Superb side dish. Different flavor. Quick and easy.
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Ingredients
Salad
Dressing
Garnish
Servings: servings
Instructions
Salad
  1. You can make this with canned beans. If you choose to do so. Rinse the beans under flowing water, drain.
  2. If you choose to use dry beans then soak them the night before to shorten the cooking time. If you choose not to it will still cook but will take longer. Cover with water and boil until edible. Drain the water when the water is luke warm.
  3. Put the beans in a bowl and cover with vinegar and leave in it for about half an hour.
  4. Slice the onion crosswise. Sprinkle with a pinch of salt and crush and mix with your hands. The onions will become softer and bendable.
  5. Take out the seeds and chop the pepper. If you choose to add a tomato, chop it too to similar sizes.
Dressing
  1. Drain the beans if there is excess vinegar left.
  2. Mix with the onions. Do not wash the onions or they will become too soft.
  3. Add also the chopped parsley, olive oil, red pepper flakes and black pepper.
  4. Mix gently, untill all is combined.
  5. Taste add additional vinegar and/or salt to your taste, if necessary. Mix again.
Garnish
  1. Peel and cut the eggs to vertical quarters and place on the salad.
  2. As a final touch place the black olives on the salad as well.
  3. Serve cold.
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Dry Bean Salad Recipe / Piyaz

Dry Bean Salad Recipe / Piyaz
Print Recipe
Superb side dish. Different flavor. Quick and easy.
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Dry Bean Salad Recipe / Piyaz
Print Recipe
Superb side dish. Different flavor. Quick and easy.
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Ingredients
Salad
Dressing
Garnish
Servings: servings
Instructions
Salad
  1. You can make this with canned beans. If you choose to do so. Rinse the beans under flowing water, drain.
  2. If you choose to use dry beans then soak them the night before to shorten the cooking time. If you choose not to it will still cook but will take longer. Cover with water and boil until edible. Drain the water when the water is luke warm.
  3. Put the beans in a bowl and cover with vinegar and leave in it for about half an hour.
  4. Slice the onion crosswise. Sprinkle with a pinch of salt and crush and mix with your hands. The onions will become softer and bendable.
  5. Take out the seeds and chop the pepper. If you choose to add a tomato, chop it too to similar sizes.
Dressing
  1. Drain the beans if there is excess vinegar left.
  2. Mix with the onions. Do not wash the onions or they will become too soft.
  3. Add also the chopped parsley, olive oil, red pepper flakes and black pepper.
  4. Mix gently, untill all is combined.
  5. Taste add additional vinegar and/or salt to your taste, if necessary. Mix again.
Garnish
  1. Peel and cut the eggs to vertical quarters and place on the salad.
  2. As a final touch place the black olives on the salad as well.
  3. Serve cold.
Share this Recipe
Powered byWP Ultimate Recipe
Posted in Uncategorized

Leave a Reply

Your email address will not be published. Required fields are marked *

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