This beans are amazing, you’ll have to soak them for at least seven hours before you cook them. I placed water, dried basil, dried oregano, cold pressed sesame oil, and Himalayan pink salt in my clay pot along with the beans and just left them to boil until they got soft enough. Add a fresh sliced tomato to the beans, cover the pot and let it cook for another seven to ten minutes.
So your beans are done, The pot must be almost out of the water by the time the Turkish beans are cooked all the way; if not, just let them boil a little more, no big deal. Chopp your favorite greens and black olives, crumble enough queso fresco. Slice some fresh basil to add that unique flavor to your salad and, yes, add fresh mint. Slice as much avocado as you like. Fell free to add fresh tomato if you like. I found this huge roasted Spanish spicy corn getting in the way and just added to my salad. Mix everything together, add some fresh cracked black pepper. Serve yourself some sliced bread and bring your favorite beverage and get ready to enjoy this wonderful salad.