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.
- 20 mins cooking
- Serves 4
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Ingredients
- 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
Method
- 1In 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.
- 2Add the beans, tomatoes, water and salt. Bring to a simmer for 10 -15 minutes.
- 3Stir in the lemon juice. Taste and season with more salt if required.
- 4Serve 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.
Notes
- 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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