According to Emily Sacharin, the author of the Jewish food history blog “Poppy and Prune,” Sephardic cuisine incorporates white beans in salads, soups, and stews. In this piyaz, the beans are mixed with seasonal fresh vegetables and herbs and garnished with grated hard-boiled eggs. The egg garnish is typical of many European Jewish dishes, from herring to beet borscht to chopped liver. 

Ingredients

• ½ lb. dried navy beans, soaked in cold water to cover overnight (Alternatively, rinse and drain two 15-oz. cans of white beans – skip step number 1 in the directions below.)
• 4 Roma tomatoes, diced
• 1 English cucumber, peel left on, diced
• 2 tbsp. chopped red onion
• ½cup minced flat leaf parsley, plus more for garnishing
• 2 tbsp. chopped fresh mint
• 2½ tbsp. freshly squeezed lemon juice
• 2 tsp. honey
• ½tsp. salt, plus more to taste
• ¼ tsp. freshly ground black pepper, plus more to taste
• 1/3 cup extra virgin olive oil
• 3 eggs, hardboiled, cooled, and peeled

Directions

1. Drain and rinse beans. Place beans into a medium saucepan and add cold water to cover beans by 2 inches. Add bay leaf and garlic clove, and bring mixture to a boil. Reduce heat to a simmer; cook beans for about 45 minutes, or until they are tender but not falling apart. Add additional water if needed.  Drain beans.
2. Place rinsed beans in a medium bowl. Add diced tomatoes, diced cucumber, chopped red onion, parsley and mint; toss gently to combine.
3. In a small bowl, whisk together lemon juice, honey, and salt and pepper. While whisking, drizzle in olive oil. Taste, adding more salt or pepper, as desired.
4. Pour mixture over beans and toss to combine. Grate hardboiled eggs over bean salad and sprinkle with chopped parsley just before serving.
5. Makes 6-8 side servings.