Fasulye Salatasi Turkish Bean Salad with Pomegranate Molasses 1 1/2 cups cannelini beans pressure cooked on low 15 minutes 2 green onions washed and rinsed 1/2 small/medium red onion half-sliced, salted, rinsed, squeezed 1 cup of chopped parsley (a full bunch - can use flat leaf or regular) 1 cup of red pepper and yellow pepper mixture for the dressing 6 tablespoons olive oil 3 tablespoons pomegranate molasses 2 garlic cloves chopped zest from 1/2 a lemon 1/4 teaspoon salt 1/2 teaspoon cumin, 1 teaspoon of Turkish crushed red pepper (optional, leave out for K/J) Presoak cammelini beans for 4 hours, then pressure cook on low for 15 minutes. Navy beans take less time. After pressure cooking the beans, let cool, then open the cooker and taste the beans. The beans.must be tender although ideally still whole. If they aren't done, do it again for 4-5 more minutes. Wash and trim the green onions. Slice very thin, then mince fine.The green onion adds a wonderful flavor but if you get lazy and cut it in big chunks the salad will be too sharp. Dice the onion about the size of a cannelini bean. Cook the onion in a nonstick pan using no oil on high stirring continuously until the color begins to fade. Roast, seed & peel the peppers, then dice to about the size of a cannelini bean. Go through the bunch of parsley. Take your time. Pinch off the stems, and discard any yellowing or light colored leaves. Once you've done this, mince it finely. Put onion, green onion, parsley, and peppers into a large bowl. Stir to mix completely before adding the beans. Drain the beans well, then add them to the bowl and fold in gently. Combine oil, pomegranate molasses, garlic, lemon zest, salt, cumin and (optional) red pepper to make dressing. Then pour onto salad and gently fold to mix in. Refrigerate several hours before serving.