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