Piyaz (haricot bean salad)

by Zeyda Üstün

Soak 250 gr kuru fasulye (white beans-haricot beans-navy beans) overnight. The next morning drain off the water and put the beans in a pan of boiling water, at which 2 dessertspoonful of sodium bicarbonate was added, and let boil for 4-5 minutes and drain again.

Put the beans in a pan and cover over the top with fresh water and cook. When done, spare ½ glass of the water and drain the remaining water. Add salt, some lemon juice, and vinegar to ½ glass of water and pour it over the beans and stir. Cover the pan and cool. Add olive oil after an hour.

Dress with green onions (or dry onions), chopped parsley, olive, and tomatoes and especially with boiled eggs. Serve cool.

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