I’ve heard it over and over—I don’t like beans. The truth is, neither did I until I experimented with preparing them. Canned beans in particular are incredibly easy to work with. You can pair them with a variety of fresh ingredients to make side dishes (or main dishes if you prefer a vegetarian meal) that will please even discerning palates.
Here’s a yummy recipe my husband grew up eating. It takes minutes to make and the flavors blend together beautifully. Enjoy.
For this recipe you’ll need:
2 cans white beans, drained and rinsed
2 hardboiled eggs, chopped
1 small onion or ½ large onion, diced or sliced
2 large tomatoes, seeded and diced or 3 small
1 ½ tsp. kosher salt, divided
2 TB olive oil
1 TB balsamic vinegar (If you’re not serving this immediately you might try rice wine vinegar instead so it doesn’t stain the beans as much)
To make this recipe you’ll need to first drain and rinse the beans in a colander. Gently shake the colander to get all the liquid off the beans then place them in a casserole dish. Sprinkle with 1 tsp. salt.
Hard boil two eggs (you may omit the eggs if you don’t like them but the flavor actually works nicely) peel them and chop them. Sprinkle the eggs on top of the beans.
Dice the tomato (remove the seeds) and sprinkle them on top of the eggs.
Dice the onion very finely (you may chop it or cut it into thin strips and sprinkle on top of the tomato. Sprinkle with remaining salt.
In a bowl or cup, whisk together the olive oil and vinegar and pour this on the casserole. Do not mix. Serve immediately or cover and refrigerate until you’re ready to serve it.
Tip: Cover the dish with aluminum foil and then the lid so the onion smell doesn’t escape!
Try these Turkish dishes, too!