Meera Sodha, a renowned food writer, has unveiled a delightful recipe for tahini beans with basil and pine nuts, offering a comforting option for the colder months. This dish primarily utilizes pantry staples, making it both accessible and convenient for home cooks. The recipe not only promises a burst of flavor but also aims to create a soothing meal that warms both the heart and the palate.
Ingredients and Preparation
The preparation time for this dish is approximately 15 minutes, with a total cooking time of 40 minutes. The recipe serves two to three people and requires the following ingredients:
– 4 tbsp extra-virgin olive oil, plus extra for finishing
– 2 red onions, peeled and finely chopped
– 1 tsp fine sea salt
– 2 lemons, with the zest of one peeled off in strips and both juiced to yield 5 tbsp of juice
– 4 garlic cloves, peeled and minced
– 5 tbsp sun-dried tomato paste
– 2 tsp Aleppo pepper
– 2 tins (400g each) butter beans in water, not drained
– 1 vegetable stock cube
– 3 tbsp tahini
– 1/2 tsp freshly ground black pepper
– 3 tbsp (30g) pine nuts
– Flatbreads for serving
– 15g fresh basil, leaves torn
To begin, heat the olive oil in a large saucepan over medium to low heat. Once hot, add the onions, salt, and lemon peel strips. Cook for about eight minutes, stirring frequently until the onions are soft and translucent. Next, incorporate the minced garlic and fry for an additional minute until the raw smell dissipates. Stir in the sun-dried tomato paste and Aleppo pepper, allowing the mixture to cook for four to five minutes.
Once the paste has melded with the onions, add the butter beans along with their water. Let it simmer for ten minutes before crumbling the vegetable stock cube into the pot. Add the tahini, black pepper, and 600ml of boiling water, mixing the contents thoroughly. Reduce the heat to a gentle simmer and allow it to cook for another ten minutes. Afterward, stir in the lemon juice and let it cook for an additional five minutes before removing it from the heat.
Finishing Touches
For added texture and flavor, toast the pine nuts in a small, dry frying pan for four to five minutes until they turn golden brown. Meanwhile, heat the flatbreads to serve alongside the dish.
To plate the tahini beans, distribute the mixture into two or three shallow bowls. Top with the toasted pine nuts and torn basil leaves, then drizzle generously with extra-virgin olive oil. This vibrant dish beautifully combines the nutty flavor of tahini with the richness of the butter beans, creating a comforting meal perfect for chilly evenings.
For those interested in exploring more about Sodha’s culinary expertise, she will be featured at a special event celebrating the best of Guardian culture on November 26, 2023, in London. The event will be hosted by comedian Nish Kumar and will include other notable writers such as Stuart Heritage and Tim Dowling, with Georgina Lawton hosting a “You be the judge” segment live. Tickets are available for both in-person attendance and livestream options.
