Piyaz Cold Vegan

White bean salad

Name: White bean salad
Prep time: 50 min
Cook time: 50 min
Total time: 100 min
Yield: 4
Cuisine: Turkish Mediterranean
Ingredients: 300 g Dried white beans; 1 pcs Red onion; 30 g Parsley; 2 pcs Tomatoes; 3 pcs Eggs, hard boiled; 60 ml Olive oil; 2 pcs Lemons; 1 tbsp Tahini; 1 tsp Sumac; 7 g Salt

The dressing goes on while the beans are HOT. A cold bean takes nothing up; a hot one draws the dressing into its starch.

Pulses · Turkish Mediterranean · Budget · Vegan · Weekend batch · Uses leftovers

100 minTime

484Kcal / serving

1935Total kcal

Preparation: 20 min
Cooking: 50 min
Resting: 30 min
Difficulty: Easy
Cost: Very cheap
Season: All year

Where this dish comes from

In Antalya piyaz is made with egg and tahini, in Istanbul plain and with onion; both schools know the same thing, which is that the dressing goes onto hot beans. The reason is the state of the starch: above 60 °C the gel is loose and takes up liquid, and as it cools it retrogrades and closes. It is the same rule that governs a potato salad.

Method

Before the heat goes on

Soak the beans overnight.
Slice the onion fine, rub it with salt, wait ten minutes and squeeze it dry.

You will need: A pan · A wide bowl

Boil the soaked beans in unsalted water for forty-five to fifty minutes, until soft.

Look for Crushable under a finger with the skin intact.

Why In a piyaz the bean must be fully soft without collapsing: it is eaten as a salad, so the skin has to stay whole.
Whisk the oil, lemon, tahini, sumac and salt into a dressing.

Look for It should lighten to a cream and stay emulsified.

Why The tahini binds the dressing: oil and lemon separate on their own, and the lecithin and fibre in tahini hold them together. One spoon changes the consistency of the whole thing.

Salt · 1.52% Right in the window. Flavours sharpen, bitterness retreats, water is held.
Drain the beans and mix them with the dressing while HOT; leave them thirty minutes.

Look for The beans should take the dressing up and darken slightly, with no loose dressing in the bowl.

Why Above 60 °C the bean’s starch gel is loose and absorbs liquid; as it cools it retrogrades and closes, and the dressing then only sits on the surface. A piyaz dressed hot tastes from within and one dressed cold tastes from outside.

If it went wrong

If the beans have cooled, steam them two minutes and dress them then: heat opens the gel again.

Salt · 1.52% Right in the window. Flavours sharpen, bitterness retreats, water is held.
Fold in the squeezed onion, parsley and tomato, and lay the sliced boiled eggs on top.

Look for The tomatoes should not yet have wept.

Why The herbs and tomato go in last: left in the dressing they release water and thin the salad.

Starch still asleep The granules are just floating there doing nothing. No body arrives before 62 °C.

Salt · 0.68% Right in the window. Flavours sharpen, bitterness retreats, water is held.

What the model could follow

This recipe was run through the engine step by step — what goes in when, and at what temperature and for how long. The reactions above come from that run.

peak 100 °C · 89 minutes · engine 1.0.0 · confidence low

Servings

4

Ingredients

300 g Dried white beans
1 pcs Red onion
30 g Parsley
2 pcs Tomatoes
3 pcs Eggs, hard boiled
60 ml Olive oil
2 pcs Lemons
1 tbsp Tahini
1 tsp Sumac
7 g Salt

What did you think

Who is eating

Everyone A baby under one Pregnant A child An athlete

This choice is not stored anywhere.

Diets

Gluten-free Suitable as it is
Vegan Not suitable Egg
Vegetarian Suitable as it is
Lactose-free Suitable as it is
Diabetes-friendly It depends

This verdict comes from the recipe\u2019s own ingredient list. The label on a packaged ingredient is always the last word.

Calculated nutrition

483.8 kcal
24.5 g Protein
54.9 g Carbohydrate
20.3 g Fat
14.1 g Fibre

Per serving, computed from raw weights as bought. Cooking drives water off and sometimes adds fat, and neither is accounted for.

composition figures unsourced · held in the system

After the heat goes off

Serving

At room temperature. The classic partner to köfte, and a meal on its own.

Keeping · 2 days

Two days in the fridge, with the egg and tomato added at serving.

Cooling and reheating

Not reheated.

Does not freeze

Not for the freezer: the dressing separates and the tomato goes spongy.

What is left

Mashed into a sandwich or stirred into a soup.

For a child

Suitable from twelve months. For 12–36 months crush the beans, leave the onion out and lift their share before the salt; sumac and tahini are fine. For a baby under one, unsalted beans and mashed yolk work.

If you have not got it

White beans (dry) → Black-eyed peas (dry) Black-eyed peas work and cut the boiling to twenty-five minutes; thinner skin and a softer texture.

Where to go from here

Plating & table The method this recipe rests on
White beans (dry) What it does in heat, water and acid
Tomato What it does in heat, water and acid
Red onion What it does in heat, water and acid
Borlotti bean pilaki Similar method, or something that sits on the same table
Black-eyed pea salad Similar method, or something that sits on the same table
White beans Similar method, or something that sits on the same table
Budget Other recipes that answer the same need
Vegan Other recipes that answer the same need
Weekend batch Other recipes that answer the same need
Uses leftovers Other recipes that answer the same need

Taste profile

What it tastes like

No axis sits clearly above the average: a balanced recipe.

Sweet 12
Salty 7
Sour 22
Bitter 14
Umami 25
Heat 1
Richness 25
Aroma 42

This profile is computed rather than measured: the role-weighted average of its ingredients’ taste vectors, shifted by what the cooking does. The thin line is the database average on that axis.

Computed similarity