Spicy White Beans with Tahini, Lemon and Parsley

T he T urkish white bean salad called piyaz served as the inspiration for this dish. T o make the dressing, we balance the richness of tahini by whisking it with lemon j uice and water; the sharp, pungent flavors of thinly sliced shallot and fresh chili punctuate the mildness of the cannellini beans. T he best way to lightly crush the coriander and cumin seeds that season the cannellini is with a mortar and pestle, though pulsing in a spice grinder works, too. J ust be sure not to pulverize the spices to a fine powder. If you’d like to make the dish heartier, garnish with hard-cooked eggs that have been peeled and diced or cut into wedges. Don’t stir vigorously after adding the beans. Cannellini are delicate; gentle stirring prevents them from breaking up. Don’t serve the beans chilled; refrigeration causes the dressing to stiffen. I f you have leftovers, let stand at room temperature for 1 0 to 1 5 minutes before serving.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

I n a large bowl, stir together the tahini, lemon juice, shallot, chili, ½ cup water and ½ teaspoon each salt and black pepper; set aside.

Step 2

I n a 12-inch skillet over medium, heat the oil until shimmering. Add the garlic and cook, stirring, until fragrant, 3 0 to 6 0 seconds. Add the coriander, cumin and pepper flakes, then cook, stirring, until the garlic is lightly browned and the spices are fragrant, 1 to 2 minutes.

Step 3

Add the beans and cook, stirring occasionally and gently, just until heated through, 1 to 2 minutes.

Step 4

I mmediately add the bean mixture to the dressing, then toss gently. Taste and season with salt and black pepper, then transfer to a serving bowl. Top with the parsley, drizzle with additional oil and serve immediately or cool to room temperature, then top with the parsley and drizzle with additional oil.