Place the Dried White Beans in a large bowl and cover with cold Water by several few inches; soak 8 hours or overnight, then drain and rinse.
Transfer the drained beans to a large pot, add fresh water to cover, a Bay Leaf and a generous pinch of Sea Salt. Bring to a boil, reduce heat and simmer until the beans are tender but not falling apart, about 45–60 minutes. Drain, reserving a little cooking liquid, and let the beans cool to warm or room temperature.
While the beans cook or cool, thinly slice the Onion and place it in a bowl with a splash of Grape Vinegar and a pinch of salt to mellow for 10–15 minutes, then drain.
Chop the Parsley finely and dice the Tomato; set aside.
Whisk together the Extra-Virgin Olive Oil, Lemon Juice, a little more Grape Vinegar if desired, Ground Sumac, freshly ground Black Pepper and a pinch of sea salt to make a bright, tangy dressing.
Gently combine the cooled beans with the drained onions, parsley, and tomato in a large bowl. Pour the dressing over and toss to coat, adding a splash of the reserved cooking liquid if the salad seems dry. Taste and adjust seasoning.
If you like heat, sprinkle in a little Aleppo Pepper Flakes to taste and toss again.
Hard‑boil the Eggs for about 9–10 minutes, cool in ice water, peel and quarter.
Serve the piyaz in a shallow bowl or platter, top with the quartered eggs and sliced Pickled Green Peppers, and finish with an extra pinch of sumac or a drizzle of olive oil if you like.
