White Bean Piyaz with Midnight Roma Smoked Tahini Sauce

BY PRI PAIGE (CAMBRIDGE, MA)

FOR THE WHITE BEANS

• 2 cups dried small white beans, soaked overnight in 8 cups water
• 2 bunches Swiss chard, washed, ribs removed and julienned
• 1 tablespoon minced garlic
• 1⁄2 cup chopped parsley
• 1⁄2 cup chopped scallions, mostly white parts
• 4-7 tablespoons extra virgin olive oil
• Zest of 1 lemon
• Salt, to taste

Drain soaked beans. Bring 8-12 cups of water to boil, then stir in beans and reduce heat to simmer. Cook until beans are tender, about 40 minutes.

Remove from heat and add 1 tablespoon kosher salt. Let sit for 10 minutes, then drain and toss with 1 tablespoon of olive oil.

In a large sauté pan over medium heat, cook chard, garlic and a pinch of salt in 2 tablespoons of olive oil until chard has wilted. Gently mix in the beans, 1 teaspoon lemon zest, 1 tablespoon of olive oil and herbs. Keep warm or at room temp.

FOR THE SMOKED TOMATOES

• 6 Midnight Roma tomatoes, cut in half lengthwise
• 2 cups cherry or apple wood chips
• 2 bay leaves
• 1 teaspoon black peppercorns
• 4-6 whole allspice
• 1 cup verjus
• 1 tablespoon extra virgin olive oil
• Salt, to taste
• 1 disposable aluminum pan
• Charcoal grill 

DIRECTIONS

In a large bowl, combine the verjus, bay leaves, peppercorns and allspice. Toss in the wood chips and let soak for 1 hour.

Drain the wood chips and place in the charcoal grill before lighting it.

Toss the tomatoes in olive oil with a large pinch of salt, then place them cut-side down in the aluminum pan. When the grill reaches 250°F, place the aluminum pan on the coolest side of the grill, close the lid and let smoke until the tomatoes are tender—about 30 to 40 minutes. Remove pan from grill and let tomatoes cool.

FOR THE TAHINI SAUCE

• Smoked Midnight Romas (12 halves in total)
• 4 teaspoons finely chopped garlic
• ½ cup fresh lemon juice
• 4 tablespoons white wine or champagne vinegar
• 1 heaping tablespoon ground cumin
• 1 tablespoon tomato paste
• 4 teaspoons kosher salt
• 2 cups tahini
• 1½ cups ice water 

DIRECTIONS

In a blender, purée tomatoes with the garlic, lemon juice, vinegar, cumin, tomato paste and salt until smooth. Blend in tahini; it’s okay if it separates a bit. With the blender running, slowly pour in the water until sauce is fluffy, creamy and thick.

Season with salt to taste.

FOR THE SUMAC ONIONS

• 1 cup thinly-sliced red onions 
• 2 tablespoons fresh lemon juice
• 2 teaspoons sumac
• Pinch of salt

DIRECTIONS

Toss all ingredients together in a bowl and let sit at least 10 minutes before plating. 

ASSEMBLY

• 8 Midnight Romas, cut crosswise into 1-inch slices
• 1 teaspoon extra virgin olive oil
• ½ cup chopped parsley

DIRECTIONS

Heat a sauté pan over medium-high heat and add olive oil. Lay tomato slices in pan (don’t overcrowd, you may need to work in batches) and let sear 3-4 minutes, on one side only, until they’re nicely caramelized.

Spoon the bean/chard mixture into a deep-sided serving dish and top with generous spoonfuls of tahini sauce. Place 4-5 tomato slices (seared side up) on top of the sauce. Finish with a spoonful of sumac onions and a sprinkling of fresh parsley.