Name: Warm Cannellini Beans with Tahini Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 80 g tahini; Juice of ½ lemon; 1 garlic clove, grated; ½ fine sea salt; Water as needed; 2 tablespoons olive oil; 4 garlic cloves, minced; 1 tablespoon za'atar; 1 teaspoon chilli powder; 1 teaspoon ground cumin; 3 (400g) cans cannellini beans, drained (save 180ml liquid), and rinsed; 150 g cherry tomatoes, cut in half; Fine sea salt; freshly ground black pepper; 60 g fresh coriander, roughly chopped; Juice of 1 lemon; Chilli oil, optional; Gluten free crusty bread, to serve

Warm Cannellini Beans with Tahini Sauce

Serves:

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Prep time:

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Total Time:

What you'll need

For the Tahini Sauce

80 g tahini
Juice of ½ lemon
1 garlic clove, grated
½ fine sea salt
Water as needed

For the Beans

2 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon za'atar
1 teaspoon chilli powder
1 teaspoon ground cumin
3 (400g) cans cannellini beans, drained (save 180ml liquid), and rinsed
150 g cherry tomatoes, cut in half
Fine sea salt
freshly ground black pepper
60 g fresh coriander, roughly chopped
Juice of 1 lemon
Chilli oil, optional
Gluten free crusty bread, to serve

Method:

For the Tahini Sauce

Combine all ingredients in a small bowl and whisk until smooth. Whisk in water, a little at a time until you have pourable sauce consistency.

For the Beans:

Heat oil in a large pan over medium heat. Add the garlic and cook, stirring for about 1 minute. Add the spices and cook for another minute or until fragrant.
Add the beans and reserved liquid, tomatoes, and large pinches of salt and pepper. Heat for 10-15 minutes, mashing the beans a little with the back of a spoon. Stir in the coriander and lemon juice. Taste and add more salt and pepper if needed.
Drizzle the tahini sauce over the beans and top with chilli oil if desired. Serve with gluten-free crusty bread.

Nutrition

N/A

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