I remember eating a similar dish to this in Istanbul in one of the amazing meze restaurants dotted around the city. The dish I tried was intensely acidic with vinegar and lemon juice and if I remember rightly, came with a few wedges of hard boiled egg. I was in a hurry, and couldn’t be arsed to boil an egg, so mine goes without. The beans are beautifully creamy and the sharpness of the vinegar and lemon juice are amazing – I ate mine with some BBQd Italian sausages – not traditionally Turkish, but delicious nevertheless.
400g canned navy beans
2 teaspoons ground cumin
½ lemon (zest & juice)
2 tablespoons white wine vinegar
4 tablespoons extra virgin olive oil
2 tablespoons fresh parsley
salt & pepper
2 tablespoons finely sliced red onion
Drain the navy beans from their juice and rinse under a cold tap. Place into a bowl and mix together with all the other ingredients except the red onion. Let the beans rest in the fridge for 30 minutes to develop in flavour. Check for seasoning then spoon onto a serving plate. Top with the red onion then serve.
This dish works excellently as a side to either meat, poultry or seafood.