White bean stew (Piyaz) from Zaytinya: Delicious Mediterranean Dishes from Greece, Turkey, and Lebanon (page 162) by José Andrés

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Notes about this recipe

  • Eat Your Books

    Beans soak at least 8 hours.

  • bernalgirl on July 24, 2024

    While I quibble with the bean cooking method, this dish is unusual for me and surprisingly delicious. I balked at cooking the beans with just onion and potato, and chose to add salt, kombu, a pinch of chile flakes, and olive oil. I don’t know what the potato does but I enjoyed eating it with a bowl of beans for lunch. I used the largest bean I had on hand, Rancho Gordo snow caps, which resulted in a very brown but thoroughly delicious dish. I love the depth of the sundried tomatoes offset by the ladolemono vinaigrette. Also, I doubled the kale and halved the fresh dill at the end.

  • RThoma on May 08, 2024

    Delicious bean stew! The beans' skins remained a bit hard and chewy, even after the beans themselves were fully cooked, but overall, a very flavorful recipe.

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