White Beans Plaki Salad

White beans plaki salad with carrots, onions and tomatoes is a popular Armenian salad very often made during the month of lent. As the beans and carrots cook along with the onions, they become creamy in texture. Serve this white bean plaki salad with a drizzle of olive oil and lots of parsley. It’s best to serve this salad at room temperature. 

Skill level: Easy

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White Beans Plaki Salad

2015-10-26 13:34:40

Serves 6

Traditional “Armenian” Recipe

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Prep Time

45 min

Prep Time

45 min

Ingredients

1. 1 1/4 cups Northern White Beans
2. 3 or 4 carrots – round cut
3. 1 large onion – chopped
4. 2 or 3 garlic cloves – crushed
5. 2 or 3 tomatoes – chopped
6. 1 tablespoon tomato paste
7. 1 teaspoon pepper paste
8. 1/2 cup olive oil
9. 1 cup parsley – chopped for garnish

Instructions

1. Soak the beans overnight in a large bowl.
2. Next day rinse.
3. Add the beans to a 5 quart saucepan, fill with enough water to cover the beans.
4. Cover and bring to a boil on high heat.
5. Boil for 5 minutes.
6. Fill another saucepan halfway with water and bring the water to a boil on high heat. Lower heat and keep the water warm on low heat. You will use this water to cook the beans with.
7. After boiling the beans for 5 minutes, drain in a colander.
8. In the saucepan that you partially boiled the beans in, add the carrots, chopped onions, garlic cloves, tomatoes, tomato paste, pepper paste, seasonings and the reserved hot water to cover the beans by about 1 1/2 inches above.
9. Cover and bring the content to a boil.
10. Boil for 5 minutes.
11. Lower heat to medium low and cook until the beans are fully cooked, about 30 – 45 minutes. Taste to see if the beans are done. (see note #1 below)
12. Turn heat off, and add the olive oil and mix.
13. Garnish with chopped parsley and serve at room temperature.

♣ Notes

1. 1. Some beans take longer to cook. If you find that they need more cooking, but there’s not enough liquid, add water as needed till the beans are fully cooked.

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