TURKISH BEAN AND HERB SALAD
The authentic version of this sweet, fragrant bean salad requires about three times as much olive oil. In Turkey, borlotti beans or red beans would be used; I prefer pink beans, available in many supermarkets. The salad is adapted from a recipe by the cookbook author Clifford Wright.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 2h30m
Yield Serves eight
Number Of Ingredients 12
Steps:
- Combine the beans and their soaking water with the two crushed garlic cloves, the halved yellow onion and the bay leaf. Bring to a boil. Reduce the heat, cover and simmer one hour. Add salt to taste, and continue to simmer until tender but intact, about 30 minutes. Remove from the heat. Discard the onion halves, garlic cloves and bay leaf, and carefully drain the beans through a colander or strainer set over a bowl.
- Meanwhile, cut the tomatoes in half across the equator. Set a strainer over a bowl, and squeeze out the seeds from the tomatoes into the strainer. Rub the gelatinous seed sacs against the strainer to extract the juice, and discard the seeds. Grate the tomatoes against the large holes of a box grater set in a wide bowl, and discard the skins. Add the juice from the strained seeds to the grated tomatoes, and stir together.
- Heat 2 tablespoons of the olive oil in a large, heavy casserole or Dutch oven over medium heat, and add the onion. Cook, stirring often, until very soft but not browned, 8 to 10 minutes. Add a generous pinch of salt and the garlic, and continue to cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the sugar, half the tomatoes and half the herbs. Reduce the heat to low, and cook, stirring often, until the mixture has cooked down to a fragrant sauce, about 15 minutes. Stir in the beans, 1/2 cup of broth and the remaining tomatoes. Cover and simmer for another 25 minutes, stirring often. Remove from the heat, stir in the remaining herbs and olive oil, and season to taste with salt and pepper. Cover and allow to cool. Stir in the lemon juice if desired, and serve with lemon wedges. If the beans seem dry, add more of the bean broth to taste.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 16 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 386 milligrams, Sugar 5 grams
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Mary Awuni
[email protected]This salad is a must-try for any fan of Turkish cuisine.
Azul Godinez
[email protected]I'm definitely going to be making this salad again. It's a new favorite.
With Juel
[email protected]This salad is a great make-ahead dish. It's even better the next day.
GR Tonmoy
[email protected]The lemon-tahini dressing is amazing. It's tangy, creamy, and flavorful.
Rabbi Shah
[email protected]I love the fresh herbs in this salad. They really brighten up the flavors.
Iremhi De
[email protected]This salad is a great way to use up leftover beans. I had some leftover black beans and chickpeas, and this salad was the perfect way to use them up.
Maya hana
[email protected]I'm not usually a big fan of beans, but this salad has changed my mind. The beans are cooked perfectly and they have a great flavor.
Stacie Cooper
[email protected]This salad is so easy to make, and it's packed with flavor. I love the combination of beans, herbs, and dressing.
Li Gu
[email protected]I'm always looking for new and exciting salad recipes, and this one definitely fits the bill. The beans and herbs add a nice crunch and flavor to the salad, and the lemon-tahini dressing is the perfect finishing touch.
Beatrice Dock
[email protected]This Turkish bean and herb salad is a refreshing and flavorful dish that is perfect for a summer picnic or potluck. The combination of beans, herbs, and lemon-tahini dressing is simply delicious.