Antalya-Style White Bean Piyaz

Rinse the white beans, cover with 1 L water and let soak for 8 hours or overnight.

Drain, cover the beans with fresh water and simmer over low heat for 45–60 minutes, until tender but not falling apart; drain in a colander and let cool for 20 minutes.

For the tarator, whisk together the tahini, lemon juice, vinegar, olive oil, minced garlic, salt, black pepper and 100 ml water; add 2 tbsp of the cooked beans and mash them in to thicken the sauce into a smooth dressing.

Cut the onion into thin half-rings, sprinkle with a pinch of salt and gently massage with your hands; dice the tomatoes and green pepper, and finely chop the parsley.

Toss the beans with half of the tarator, the onion, tomatoes, green pepper and parsley; transfer to a wide serving plate.

Drizzle with the remaining sauce, sprinkle with red pepper flakes, arrange the quartered hard-boiled eggs on top, and serve at room temperature or lightly chilled.