Bean Lavash Triangles

Preparation To make the filling, in a medium saucepan over medium-high heat, warm 2 Tbsp [30 ml] of the oil. Stir in the onion, lower the heat to medium, and cook, stirring occasionally, until translucent, about 4 minutes. Stir in the beans, salt, and pepper and cook until the beans absorb some of the seasoning and are hot all the way through, about 2 minutes. Turn off the heat. Using a potato masher or an immersion blender, mash the beans in the pot to make a paste. Mash in the cilantro and dill and let cool to room temperature. Cut the lavash into 12 strips 3 in [7.5 cm] thick and about 12 in [30.5 cm] long. Keep cut lavash covered or in a plastic bag so the strips don’t dry out. To shape each triangle, position a strip of lavash in front of you vertically. Place about 2 Tbsp of bean paste at the bottom end of the strip. Pull the bottom left corner of the strip to the right side, about 3 in [7.5 cm] up from the bottom, to create a triangle that encases the beans. Next, take the bottom right corner of the triangle and fold it away from you to the left edge of the lavash to enclose the filling, “rolling” the triangle up the lavash and adding a layer to the triangle. Continue to fold the triangle all the way up the strip until all of the lavash is used up. If any extra lavash hangs off the edge, trim it with scissors. Once finished, place the triangle seam-side down and repeat with the remaining strips and filling. Line a plate with paper towels. Heat 2 Tbsp of oil in a large sauté pan over medium-high heat. Place half of the triangles seam-side down in the oil and fry until golden brown on one side, about 1 minute, adjusting the heat as needed to prevent the lavash from burning. Flip the triangles over to brown the other side, 30 seconds to 1 minute more. Transfer to the paper towel–lined plate and repeat with the remaining oil and triangles. If the pan seems too dry after flipping over the triangles, add more oil. Let cool slightly before serving. Leftovers keep, refrigerated, for up to 3 days and can be reheated in a toaster oven for 3 to 5 minutes until hot in the center. Cooking Dried BeansRinse the beans and pick out any debris. Place the beans in a bowl and cover generously with water. Let soak for at least 4 hours or overnight. This presoaking step yields evenly cooked beans that are supposed to be easier on the digestive system (though not everyone agrees it makes a difference). If an overnight soak is not in the cards, you can also do the “quick soak” method: Place the beans in a large pot and cover generously with water. Bring the pot to a boil, turn off the heat, and let sit, uncovered, for about 1 hour. Once the beans are soaked, drain the beans, put them back in the pot, and add water to cover by 1 to 2 in [2.5 to 5 cm]. Place the pot over high heat and bring to a boil. Lower the heat to a gentle simmer and cook, uncovered, for 1½ to 2 hours, or until tender. (It might be necessary to add more water to keep the beans covered as they cook.) Turn off the heat, stir in 1 tsp of salt, and let the beans cool in their cooking water for 20 minutes. Drain, saving the cooking water to add to soups. From Lavash: The bread that launched 1,000 meals, plus salads, stews, and other recipes from Armenia. Copyright © 2019 by Kate Leahy, John Lee, and Ara Zada. Reprinted with permission by Chronicle Books. Buy the full book from Amazon.