Egyptian-style beans

This Egyptian-style beans recipe is popular as a breakfast dish as it’s cheap and robust enough to sustain you all day. Served with freshly baked flatbreads, for a delicious midweek meal.

By Nici Wickes
  • 20 mins cooking
  • Serves 4
  • Print


  • 3-5 garlic cloves, chopped
  • 1/4 cup olive oil
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • pinch of cayenne pepper
  • 400 gram can pinto beans, drained
  • 400 gram crushed tomatoes
  • 1 cup water
  • salt to taste (start with ½ tsp)
  • juice of 2 lemons
  • 2 tomatoes, diced
  • 1/4 cup fresh coriander, chopped
  • 2 tablespoon sesame seeds, toasted
  • extra cumin or paprika, to sprinkle
  • warmed flatbread, to serve


  • 1
    In a saucepan, fry the garlic in 2 tbsp olive oil until light golden. Add the cumin, coriander, paprika and cayenne. Fry until the spices give off their aroma – about 2-3 minutes. Don’t let them burn and add more oil if needed.
  • 2
    Add the beans, tomatoes, water and salt. Bring to a simmer for 10 -15 minutes.
  • 3
    Stir in the lemon juice. Taste and season with more salt if required.
  • 4
    Serve in bowls and garnish with the chopped tomatoes, coriander, a drizzle of the remaining olive oil and a sprinkling of sesame seeds. Add more spices, if you like. Accompany with warmed flatbread.


  • For another great recipe from my travels, this time using lentils, join me in the kitchen on YouTube – “world kitchen lentil salad” will get you there!

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