Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Spicy White Beans with Tahini, Lemon and Parsley
Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.
The Turkish white bean salad called piyaz served as the inspiration for this dish. To make the dressing, we balance the richness of tahini by whisking it with lemon juice and water; the sharp, pungent flavors of thinly sliced shallot and fresh chili punctuate the mildness of the cannellini beans. The best way to lightly crush the coriander and cumin seeds that season the cannellinis is in a mortar with a pestle, though pulsing in a spice grinder works, too. Just make sure not to pulverize the spices to a fine powder. If you’d like to make the dish heartier, garnish with hard-cooked eggs that have been peeled and diced or cut into wedges.
tablespoons lemon juice
01In a large bowl, stir together the tahini, lemon juice, shallot, chili, ½ cup water, ¼ teaspoon salt and ½ teaspoon black pepper; set aside.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
This was so delicious! Definitely a meal prep keeper and good cold too!