Middle Eastern Smokey Beans with Pecan Oil

October 26, 2021

A lively mixture of middle eastern spices cooked down with onion, garlic and tomatoes in Pecan oil creates a beautifully balanced sweet and spiced base for these moorish beans. Keep a batch in the fridge to heat up for breakfast with an egg or simply with a bit of avocado at any time of the day. Delish!

These Beans are:

Gluten Free
Vegan
Protein rich
Low GI

You'll need:

1 brown onion diced
2 TBSP Pecan oil (Hazelnut or Almond oil are good alternatives)
3 cloves of garlic minced
2 tsp smoked paprika
2 tsp cumin
1 tsp cinnamon
1 tsp turmeric
1 can cannellini beans
1 can mixed beans (I used Mexican bean bean mix)
1 can crushed tomatoes
3 TBSP Tomato paste or thick tomato sauce
1 TBSP maple syrup
salt and pepper to taste
1/2 cup water

Method:

Add Pecan oil to a large skillet over medium heat
Add onions and sauté for 2mins then add minced garlic and continue to fry for another 3-4mins until translucent
Add all spices and fry for another minute
Add tinned tomatoes, tomato paste, beans and water then bring to a boil.
Reduce heat to low-medium then add maple syrup, a couple of pinches of salt and cracked pepper
Cook until sauce thickens to your liking (10-15mins) and adjust salt and pepper to taste.

This dish is very versatile! great for breakfast or as a side dish with dinner.