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Piyaz

The classic Turkish white bean meze: soft-cooked haricot beans tossed with sumac onions, parsley and tomato in a sharp olive oil and vinegar dressing, served cold with wedges of boiled egg.

SnacksMainsVegetarian25g+ protein8g+ fibre
80 min20 prep · 60 cookEasy537 kcalper serving
Piyaz

Instructions

  1. The night before, put 70 g of dried white beans in a bowl and cover with at least three times their volume of cold water. Leave to soak 8-12 hours at room temperature.
  2. Drain and rinse the soaked beans, put them in a small saucepan with fresh cold water to cover by 3 cm and bring to the boil. Skim the foam, lower to a bare simmer and cook uncovered 50-60 minutes, topping up with hot water if needed, until the beans are creamy inside but still holding their shape. Season with a pinch of salt in the last 5 minutes, then drain and leave to cool to just warm.
  3. Meanwhile, lower 1 egg into simmering water and cook 9 minutes for a just-set yolk. Drain, cool under cold running water, peel and cut into quarters lengthways.

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Per serving

537kcal
27gprotein
60gcarbs
22gfat
16gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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