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WhiteBeanHerbChiliSauce-2

Totally Sauced Cannellini Beans

White beans are a nutritional powerhouse. They’re packed with fiber and protein and a good source of numerous micronutrients, including folate, magnesium, and vitamin B6. But when they are teamed up with tahini sauce, garlic and parsley, it’s even more nutrient-dense. All great for your health! With this intrepretaion, I give another shout out to the team at OTK and Yotam Ottolenghi. The new and first book in a new series, Shelf Love, gives me inspiration every day.

WhiteBeanHerbChiliSauce-2

Ingredients

1 jar of cannellini beans, rinsed
2 garlic cloves, minced
1 lemon, juiced
1/4 cup tahini sauce
1/2 tsp marash chili powder
1/2 tsp medium hot paprika
3 tbsp extra virgin olive oil
2 cups parsley, roughly chopped
1 garlic clove
1/2 cup white beans
1 tsp cumin seeds
1 tsp sea salt
black pepper, to taste
generous pinch of salt
water

Instructions

1
In a small bowl, mix together the tahini sauce and 2 tbsp of lemon juice. Set aside.
2
In another small bowl, mix together the marash chili powder, medium hot paprika, and extra virgin olive oil. Set aside.
3
In a food processor, combine the garlic clove, white beans, cumin seeds, sea salt, and 2 tbsp of extra virgin olive oil. Process until smooth.
4
Add the chopped parsley, a squeeze of lemon juice, and black pepper to the food processor. Process until smooth.
5
In a large pot, cover the rinsed cannellini beans with water and add a generous pinch of salt. Bring to a slow boil and cook uncovered for 10 minutes. Remove the pot from heat and drain the beans, reserving the liquid.
6
In a large bowl, combine the warm beans and herb sauce. Add 5 tbsp of the reserved bean liquid and mix gently.
7
Drizzle the tahini sauce over the top of the bean and herb mixture.
8
Add the chili sauce according to your liking.

And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!

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