Name: Egyptian-Inspired Breakfast Beans with Tomato, Tahini & Warm Pita
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans cannellini (white kidney) beans; 3 (398 ml) cans diced tomatoes; 3 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; 6 whole grain pitas; 1 ½ medium yellow onions; black pepper; crushed red pepper; cumin, ground; extra virgin olive oil; salt; tahini

Egyptian-Inspired Breakfast Beans with Tomato, Tahini & Warm PitaEgyptian-Inspired Breakfast Beans with Tomato, Tahini & Warm Pita — a 25-minute breakfast recipe with 13 ingredients, serving 6.Ingredients

3 (398 ml) cans cannellini (white kidney) beans

3 (398 ml) cans diced tomatoes

3 cloves garlic

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

6 whole grain pitas

1 ½ medium yellow onions

black pepper

crushed red pepper

cumin, ground

extra virgin olive oil

salt

tahini

Instructions

Preheat oven to 230°C (450°F).

Peel, halve, and small dice onions. Peel and mince garlic.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion, garlic, and spices; cook, stirring occasionally, until softened, 4-5 minutes.

Meanwhile, drain and rinse beans in a colander.

When the onion is soft, add beans and tomatoes to the pot. Stir to combine and bring to a boil. Once boiling, reduce heat to medium and simmer until the sauce has thickened and beans are tender, about 10 minutes.

While the beans are cooking, wash, dry, and shave parsley leaves off the stems; discard stems and mince the leaves. Add half to the pot with the beans and stir to combine (reserve the remaining for serving).

Cut pita breads into wedges and divide between two baking sheet pans. When the beans are almost done, place pita bread in the oven and bake until warmed through, 2-3 minutes. Remove from oven.

When the beans are done, wash, dry, and juice lemons into the pot. Add tahini, stir to combine, and remove from heat.

Divide beans between plates or bowls and sprinkle with reserved parsley. Serve with pita on the side and enjoy!

Open this recipe in Flambette