Bean salad

Hello Dear Friends,

It's been a good week for me. I mostly worked at the computer and didn't go into the kitchen much for myself. I was in the test kitchen for a new project yesterday, we came up with some very good recipes and they will meet you with a video soon :)

Today I have a recipe that has been waiting to share with you for a long time. Bean salad It is a recipe that I attach great importance to, and when I find a place that does really well, I become a regular at that place. Of course, almost everyone and every region has its own recipe.

now really culinary secrets of making delicious piyaz i will share it with you.

• First of all, your bean selection is very important. My favorite is the navy beans. You can find it in neighborhood markets or delicatessens.
• Another important point is to soak your beans the night before, strain the soaking water and boil them with fresh water on low or medium heat.
• To increase the flavor, you need to add equal amounts of salt and sugar to the bean juice.
• In order for the beans not to peel and look bad, you need to let them cool in the boiling water. If you strain it while it is hot and run it through cold water to cool it, it will begin to peel off.
• Finally, the freshness of your piyaz is important, if it is overcooked, it will disperse, if it is undercooked, it will become crunchy. For this reason, you should take 1 from time to time with a spoon and throw it in your mouth to check its vitality.

I like to add some tomatoes instead of eggs and tahini in the pide, but you can make any changes according to your taste.

You can store boiled beans in freezer bags for a long time in the freezer. Thus, you can prepare piaz very quickly.

By the way, if you say I can't handle it, if anyone does, I'll eat it. MeatballsYou can taste excellent piyaz and grilled meatballs in .

Love…

Ingredients for Piyaz Recipe

• 2 cups dried beans (spirit beans & sugar beans)
• 1 medium onion (chopped piyaz)
• 1 medium tomatoes
• 2 tablespoon finely chopped parsley
• 1 tablespoon of salt
• 1 tablespoons of granulated sugar

For sauce

• 1 Turkish coffee cup olive oil
• 2 tablespoons of vinegar
• Juice of half a lemon
• Salt
• 3-4 tablespoons of tahini upon request (I don't add)

For the above:

• Sumac or red pepper flakes
• 2-3 boiled eggs optional

Fabrication:

1. Put the beans in the pot where you will boil them the night before and put them aside with enough water to cover them by 4-5 inches.
2. In the morning, strain the water of the swelled beans, rinse them again and add enough water, salt and sugar to cover them by 4-5 fingers and boil them on medium heat until they soften.
3. Finely dice the tomatoes.
4. Chop the onions into thin long piyaz and mix with the chopped parsley.
5. Drain the beans and put them in a salad bowl. Add the onion first, then the tomatoes.
6. Finally, pour the sauce and serve. (Add boiled eggs at this stage if you are going to use them.)