Fasul Salata
Бобена салата·(bo-be-na sa-la-ta)
The Meze Table & Summer Salads
Ten minutes. That is the distance between opening a 15-ounce can of white beans and serving a salad: in Bulgaria, salads are meze, meant to be placed in the center of the table alongside a chilled glass of rakia. The prep requires brutally massaging raw red onions with salt to draw out their harsh bite, and mimicking the homeland's unrefined sharlan oil by spiking a heavy glug of sunflower oil with a drop of toasted sesame. Once the red onions lose their bite, toss the beans and a pinch of spearmint with a wooden spoon, walk away for five minutes, and let the vinegar do its work.
Before you start
Drain, rinse, and dry the beans.
Rinse the beans extensively under cold water to strip away the viscous, starchy canning liquid, then lay them out on paper towels to pat completely dry. If you leave them wet, they will turn to mush, which violates a prime directive of Bulgarian grandmothers.
Ingredients
- canned large white beans30 oz
- red onion1/2 med
- kosher salt1/2 tsp
- jarred roasted red peppers1 cup
- red wine vinegar2 tbsp
- mild olive oil1/4 cup
- toasted sesame oil1/2 tsp
- flat-leaf parsley1/3 cup
- dried spearmint1/2 tsp
- black olives1/4 cup
Method
- 01
Massage the onions with salt.
Place the sliced red onions in a small bowl, sprinkle with the kosher salt, and aggressively pinch and massage them with your fingers for 30 to 60 seconds. They will release liquid, soften, and turn slightly translucent, transforming from harshly pungent to pliant and sweet. Add the onions and their accumulated juices to a large mixing bowl with the dried beans.
- 02
Build the salad.
Add the chopped roasted red peppers, chopped parsley, dried spearmint, and olives to the bowl with the beans and onions.
- 03
Mix the mock-sharlan dressing.
In a small jar, shake together the mild olive oil, toasted sesame oil, and red wine vinegar with a pinch of freshly ground black pepper. The drop of sesame perfectly mimics the deep, nutty flavor of unrefined cold-pressed Bulgarian sunflower oil.
- 04
Dress, fold, and rest.
Pour the dressing over the salad and gently fold it with a wooden spoon, taking care not to mash the beans. Cover and refrigerate for at least 30 minutes to allow the starches to fully absorb the oil and vinegar.
- 05
Serve at room temperature.
Remove the salad from the fridge 15 minutes before serving to take off the chill, adjust the seasoning if necessary, and serve alongside crusty bread and strong plum brandy.
Notes
The 5-minute lutenitsa hack.
For an ultra-fast, deeply traditional weeknight alternative, skip the oil and vinegar entirely. Toss your rinsed beans and salt-mashed onions with 1/4 cup of chopped dill pickles and 3 to 4 heaping tablespoons of Lutenitsa (a legendary roasted pepper spread found in the international aisle). This is a beloved winter comfort food in Bulgaria, often eaten directly out of the bowl.