Antalyan Piyaz For Ramadan

• 2 cups dry great Northern beans
• water to cover
• 2 tomatoes, peeled and diced
• 10 small sweet onions, peeled
• 1/4 cup olive oil
• 1/4 cup white vinegar
• 1/4 cup tahini
• 4 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup finely chopped parsley
• 3 hard-boiled eggs, quartered
• 1 lemons, sliced, or more to taste

1. Soak beans in a pot of water for 8 hours to overnight. Bring to a boil; cook on medium heat until soft, about 1 hour. Divide beans between 3 bowls; mix in tomatoes.
2. Preheat the oven to 350 degrees F (175 degrees C). Place onions on a baking sheet.
3. Bake in the preheated oven for 25 minutes.
4. Place 2 tablespoons of cooked beans in a bowl and crush into a pulp. Mix in oil, vinegar, tahini, garlic, salt, and pepper. Pour dressing over the beans and tomatoes. Mix well. Decorate with eggs and a pile of parsley on top. Serve piyaz at room temperature with lemon slices and baked onion, or place a bite of piyaz into a sweet onion 'boat' to bring out the flavor. Squeeze lemon juice on top.

dry great northern beans, water, tomatoes, sweet onions, olive oil, white vinegar, tahini, garlic, salt, ground black pepper, parsley, eggs, lemons

Taken from www.allrecipes.com/recipe/264496/antalyan-piyaz-for-ramadan/ (may not work)