Middle Eastern-style beans
Transform beans into a Middle Eastern feast with spices and greens. Perfect for lunch.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- 4–6 tbsp olive oil
- 2 slices day-old sourdough, crust removed and broken into pieces
- 1 tsp ras el hanoutÌý
- ½ tsp dried chilli flakesÌý
- 3 onions, thinly sliced
- 3 garlic cloves, chopped
- 500g/1lb 2oz spinachÌý
- 2 plum tomatoes, skinned, seeds removed and julienned
- 200g/7oz kidney beans from a tin, drained and rinsed
- 200g/7oz cannellini beans from a tin, drained and rinsed
- 1 lemon, zest and juice
- 2 tbsp bulgur wheat, toasted, to garnish
Method
Heat 1–2 tablespoons of oil in a large frying pan and fry the sourdough until crisp. Toss in the ras el hanout and half the chilli flakes.Ìý
In a separate lidded frying pan, heat 1–2 tablespoons of oil and cook the onions, garlic and remaining chilli flakes for around 20 minutes or until caramelised and golden.ÌýAdd the spinach and tomatoes, place a lid on and cook for 2 minutes.ÌýStir in the beans and drizzle over the remaining olive oil and lemon juice.
Garnish with the bulgur wheat, toasted sourdough and lemon zest and serve.
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