Ingredients:
- 1 1/2 cups dried white kidney beans (Cannelloni beans or Great Nothern beans), presoaked in water overnight
- 1 medium onion, cut in half lengthwise, then thinly sliced
- Generous cup of fresh chopped flat-leaf parsley
- 1 medium green bell pepper, seeded and chopped
- 2 medium tomatoes, chopped-
- 1/4 cup of more, to taste, olive oil-
- Freshly squeezed lemon juice or red or white wine vinegar, to taste.
- Salt-
- Ground black pepper-
- 1 hard-boiled eggs, peeled and cut into quarters-
- Few black olives, to garnish-
- Paprika or sumakh to sprinkle on eggs (optional)
Direction:
- Drain the beans. Place them in a pot filled with water. Boil until tender (but not mushy!), about 1 hour. Drain and transfer to a large mixing bowl.
- Put the onions in a small mixing bowl. Sprinkle with about 1 tablespoon salt. Gently squeeze with your hands until the onions release their juices and are soft. Rinse off the salt and squeeze the onions dry. Add the onions to the beans.
- Add the rest of the ingredients to the beans, too, except the eggs, olive and paprika. Toss to combine.
- Place on a serving platter. Decorate with the egg wedges and olives. Sprinkle the eggs with paprika or sumac.
- Sumac powder is the ground berries of a sumac bush. It is dark red, almost burgundy in color and has a tangy taste. Available in most Middle Eastern/Persian/Turkish grocery stores.
