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Bean Salad with Eggs and Onions From Sephardic Flavors: Jewish Cooking of
the Mediterranean by Joyce Goldstein

a.. 2 cups dried white beans
a.. 1 teaspoon salt
a.. 5 tablespoons extra-virgin olive oil
a.. 1/2 cup white wine vinegar
a.. freshly ground black pepper
a.. 2 onions, cut in half and sliced paper-thin
a.. 5 tablespoons chopped fresh flat-leaf parsley
a.. 2 hard cooked eggs
a.. ground sumac (optional)
1. Clear stones and other debris from beans, then rinse well and soak
overnight; water should cover beans generously. Drain and place in saucepan
with water to cover. Bring to a boil over high heat, cover, reduce the heat
to low, and simmer until tender, 45 to 60 minutes, adding 1/2 teaspoon of
salt midway through the cooking.

2. Drain beans and transfer to a bowl or deep platter. In a small bowl,
whisk together the olive oil, vinegar, the remaining 1/2 teaspoon salt, and
freshly ground black pepper to taste. Pour most of the dressing over the
beans while they are still hot and toss well. Place the onions and parsley
in a bowl and pour the remaining dressing over them. Let stand for 15 to 20
minutes until the onions soften and lose their bite.

3. Surround bean salad with the onions and the peeled, thinly sliced eggs.
Sprinkle with a little dusting of sumac, if desired. Serve at room
temperature. Serves 6

Variation: Chopped tomatoes and green peppers are added to the cooked beans;
salad is garnished with chopped fresh mint.


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