Recipe: Polyspori, Mixed Beans With Tahini

Photo by Aglaia Kremezi

This is a Lenten dish I serve on Good Friday, when even olive oil is banned from the table. If you don't like tahini, substitute 4 tablespoons fruity olive oil, and omit the wine or water.

Makes 4 to 6 servings.

• 2 cups dried, mixed large kidney beans, chickpeas, or black-eyed peas, picked over and rinsed
    • 1 cup shelled fresh fava or peas, blanched and rinsed

Dressing:

• 4 tablespoons tahini
    • 3 tablespoons white wine, or water
    • 4 tablespoons freshly squeezed lemon juice, or more, to taste
    • 1 teaspoon minced garlic
    • Salt and freshly ground black pepper
    • 1/2 cup chopped dill, or fennel fonts
    • 1/4 cup capers, drained
    • 1/2 cup coarsely chopped fresh flat-leaf parsley (optional)
    • Sumac to sprinkle the salad (optional)

Place the beans in a medium saucepan, add cold water to cover by 2 inches and bring to a boil. Cook for 5 minutes; drain. Add fresh water to cover just the beans and bring to a boil, then reduce the heat to low, cover and simmer for 30 minutes, or until tender. Drain and let cool to room temperature.

(Alternatively you can use canned cooked beans and chickpeas. Rinse and drain on paper towels).

In a small bowl, whisk together the tahini, wine or water, lemon juice, and garlic, with salt and pepper to taste.

In a serving bowl, combine the beans, with the dill or fennel, capers, and parsley (if using). Pour the dressing over them and toss well. Taste to adjust the seasonings, sprinkle with sumac if you like, and serve warm or at room temperature.