Ease of Preparation: Easy
Preparation Time: 15 min
let stand for several hours
Cook Time: 10 min
Servings: 4
Recipe By: Sarah Woodward
From: The Ottoman Kitchen
Used with permission of Interlink Publishing
Other Mediterranean
Other Beans
Other Mediterranean
Other Beans
Beans with Sesame
This dish comes from Antalya on Turkey's southern coast, but in its use of tahini or sesame paste it bears strong similarities to dishes found over the border in Syria.
Ingredients
1 pound canned cannellini beans
1 clove garlic, peeled and minced
juice of 1 large lemon
1 sea salt
2 tablespoons sour grape juice or 1 tablespoon red wine vinegar
2 tablespoons light tahini sauce, drained of oil
1 to 2 tablespoons water
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon pine nuts
1 teaspoon cumin seeds
1 teaspoon paprika
2 tablespoons extra-virgin olive oil
1 clove garlic, peeled and minced
juice of 1 large lemon
1 sea salt
2 tablespoons sour grape juice or 1 tablespoon red wine vinegar
2 tablespoons light tahini sauce, drained of oil
1 to 2 tablespoons water
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon pine nuts
1 teaspoon cumin seeds
1 teaspoon paprika
2 tablespoons extra-virgin olive oil
Directions
Drain the beans, rinse well and place in a heavy bottomed pan. Mix together the garlic, lemon juice, salt, and grape juice or red wine vinegar. Beat this mixture into the tahini, together with the water -- just enough to slacken the mixture. Pour over the beans and place the pot over low heat. Warm slowly for 2 to 3 minutes, stirring, but being careful not to break up the beans; do not let boil or the mixture can split.
Pour the dressed beans into a serving dish and stir in the chopped parsley. Let stand for several hours.
Just before you are ready to eat, heat a heavy-bottomed, dry skillet and briefly (1 or 2 minutes, stirring) toast the pine nuts, being careful that they do not burn. Then toast the cumin seeds for 30 seconds. Sprinkle both over the beans. Whisk the paprika into the olive oil and then pour over the surface of the beans.
Pour the dressed beans into a serving dish and stir in the chopped parsley. Let stand for several hours.
Just before you are ready to eat, heat a heavy-bottomed, dry skillet and briefly (1 or 2 minutes, stirring) toast the pine nuts, being careful that they do not burn. Then toast the cumin seeds for 30 seconds. Sprinkle both over the beans. Whisk the paprika into the olive oil and then pour over the surface of the beans.
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