Real African Dishes: [MC-AllEthnic-Recipes] Anatolian White Bean and Red Onion Salad - 'Fasulye Piyasi' ;23g Carbohydrate; 6g Dietary Fiber

Wednesday, August 22, 2012

[MC-AllEthnic-Recipes] Anatolian White Bean and Red Onion Salad - 'Fasulye Piyasi' ;23g Carbohydrate; 6g Dietary Fiber

* Exported from MasterCook *

Anatolian White Bean and Red Onion Salad - 'Fasulye Piyasi'

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups dried white cannellini beans -- or other white beans that are not too small (about 1 pound), rinsed and picked over
salt
5 large garlic cloves -- very finely chopped
1 large red onion -- very large, chopped
1 long green chile -- seeded and chopped
1 bunch fresh parsley leaves -- (small bunch) finely chopped
1/2 cup extra-virgin olive oil -- to 3/4 cup
1/4 cup fresh lemon juice
freshly ground black pepper -- to taste
3 large hard boiled eggs -- shelled and quartered
12 imported black olives

Place the beans in a large saucepan and cover by at least 4 inches of cold
water. Salt a little, bring to a boil, and cook at a boil until tender but
still maintaining their body, 1 1/4 to 1 1/2 hours. Drain and transfer to
a bowl. Stir in the garlic and let cool.

Stir in the onion, chile, parsley, olive oil, and lemon juice. Season with
salt and pepper and transfer to a serving platter, spreading the beans out
and garnishing the edges with olives and eggs.

Makes 12 servings

AuthorNote: This meze is popular throughout Turkey and is usually served
with a garnish of olives, hard boiled eggs, or tomatoes. The preparation
is called 'fasulye piyasi'. A piyasi dish is one flavored with onions, so
this is "beans flavored with onions". The chile should be pretty hot, so
if you don't find what I call for, use tow or three serranos or one or two
jalapenos. Always serve it room temperature. To hard-boil the eggs so they
come out with a bright yellow center, place room-temperature eggs in a
saucepan of boiling water and remove them nine minutes later. Place in a
bowl of cold water and, once you can handle them, shell them.

Cuisine:
"Turkish"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 200"
S(Formatted by Chupa Babi):
"Aug 2012"
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Per Serving (excluding unknown items): 232 Calories; 12g Fat (44.1%
calories from fat); 10g Protein; 23g Carbohydrate; 6g Dietary Fiber; 53mg
Cholesterol; 84mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 0 Fruit; 2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 926531