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Spicy White Beans with Tahini, Lemon and Parsley

Spicy White Beans with Tahini, Lemon and Parsley

Mild, creamy cannellini beans are the perfect vehicle for so many flavors—zingy, spicy, rich, earthy, pungent! OR This bright, spiced bean salad, inspired by Turkish piyaz, is a riot of flavors. That sounds like overkill, we know, but beans are a canvas.

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

The Turkish white bean salad called piyaz served as the inspiration for this dish. To make the dressing, we balance the richness of tahini by whisking it with lemon juice and water; the sharp, pungent flavors of thinly sliced shallot and fresh chili punctuate the mildness of the cannellini beans. The best way to lightly crush the coriander and cumin seeds that season the cannellinis is in a mortar with a pestle, though pulsing in a spice grinder works, too. Just make 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.

Tip

Don’t stir vigorously after adding the beans. Cannellinis are delicate; gentle stirring prevents them from breaking up. Don’t serve the beans chilled; refrigeration causes the dressing to stiffen. If you have leftovers, let stand at room temperature for 10 to 15 minutes before serving.

Ingredients
  • ¼

    cup tahini

  • 3

    tablespoons lemon juice

  • 1

    medium shallot, halved and thinly sliced

  • 1

    Fresno or jalapeño chili, stemmed and sliced into thin rings

  • Kosher salt and ground black pepper

  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • 2

    medium garlic cloves, finely grated

  • 1½

    teaspoons coriander seeds, lightly crushed

  • 1½

    teaspoons cumin seeds, lightly crushed

  • ½-1

    teaspoon red pepper flakes

  • 2

    15½-ounce cans cannellini beans, rinsed and drained

  • ⅓

    cup lightly packed fresh flat-leaf parsley leaves

Step 1

In a large bowl, stir together the tahini, lemon juice, shallot, chili, ½ cup water, ¼ teaspoon salt and ½ teaspoon black pepper; set aside.

Step 2

In a 12-inch skillet over medium, heat the oil until shimmering. Add the garlic and cook, stirring, until fragrant, 30 to 60 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.

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

Step 3

Immediately 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.

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