Turkish white beans (Piyaz) from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus (page 108) by Yasmin Khan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Garlicky eggplant salad (Yoğurtlu patlıcan salatası); Stuffed roasted eggplants (İmam bayıldı); Broccolini with red peppers and dill; Zucchini and feta fritters (Mücver); Turkish shepherd's salad (Çoban salatası); Spicy bulgur in lettuce cups (Kısır)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sweet paprika for pul biber. See recipe for dried white bean suggestions.

  • bernalgirl on June 01, 2022

    I made this with Rancho Gordo alubia blancas, which were perfect although I slightly overcooked them. This a simple and lovely dish that requires top-quality olive oil to sing.

  • jenburkholder on May 16, 2022

    Very good for being so simple. Served with the broccolini, Turkish shephard’s salad, pomegranate and sumac chicken, hummus, and flatbreads for a great 6 person dinner.

  • Maefleur on August 12, 2021

    I used Camellia brand navy beans, no pre-soak and cooked in the instant pot 20 mins. Then proceeded with the recipe.

  • imaluckyducky on July 21, 2021

    4 stars. Really, really delicious pot of beans. Used Rancho Gordo alubia blanca beans which cooked for about 2-2.5 hrs after soaking (recipe somehow cooks white beans in 45 minutes?). The Aleppo pepper is critical as is serving with paper thin red onion. Served as part of a mezzo. Will make again!

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