Recipe: Polyspori, Mixed Beans With Tahini

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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.

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Aglaia Kremezi writes about food in Greek, European, and American magazines, publishes books about Mediterranean cooking in the U.S. and Greece, and teaches cooking classes. More

Aglaia Kremezi has changed her life and her profession many times over. She currently writes about food in Greek, European and American magazines, publishes books about Greek and Mediterranean cooking in the US and in Greece, and teaches cooking to small groups of travelers who visit Kea. Before that she was a journalist and editor, writing about everything, except politics. She has been the editor in chief and the creator of news, women's, and life-style magazines, her last disastrous venture being a "TV guide for thinking people," a contradiction in terms, at least in her country. She studied art, graphic design, and photography at the Polytechnic of Central London. For five years she taught photography to graphic designers while freelancing as a news and fashion photographer for Athenian magazines and newspapers. Editors liked her extended captions more than the pieces the journalists submitted for the events she took pictures for, so she was encouraged to do her own stories, gradually becoming a full time journalist and editor. You can visit her website at www.keartisanal.com.


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