Middle Eastern Smokey Beans with Pecan Oil

October 26, 2021

Middle Eastern Smokey Beans with Pecan Oil

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


  1. Add Pecan oil to a large skillet over medium heat
  2. Add onions and sauté for 2mins then add minced garlic and continue to fry for another 3-4mins until translucent 
  3. Add all spices and fry for another minute
  4. Add tinned tomatoes, tomato paste, beans and water then bring to a boil.
  5. Reduce heat to low-medium then add maple syrup, a couple of pinches of salt and cracked pepper
  6. 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.

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