Cooked beans are combined with onion, tomato, and parsley, then seasoned with olive oil and lemon in this hearty Turkish meze. Garnished with boiled egg and olives, piyaz is served as part of a meze spread or alongside a main dish.
Drain the dried beans soaked overnight. Simmer them gently in plenty of fresh, unsalted water until tender.
Drain the cooked beans into a large bowl and let them cool for a few minutes.
Add the finely chopped onion, tomato, and parsley to the warm beans. Gently toss with the olive oil, lemon juice, and salt without crushing the beans.
Transfer the piyaz to a serving dish. Arrange the boiled egg wedges and olives on top, and sprinkle with Turkish red pepper flakes if desired.
Important: Soaking the dried beans in water overnight shortens the cooking time and helps them soften evenly. Allergen: contains eggs. Be careful to add the salt at the end when combining the onion with the warm beans; salting too early can keep the beans firm.
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