I’ve meant to recreate this dish for several years, and finally today was THE day.
The inspiration for this dish comes from a great little Lebanese restaurant, that is sadly no longer open, but while it was we would pop along and fill our boots. The owner used to cook a great 3 bean dish, originally his mother’s recipe, which was simple and tasty. The main ingredients a large shelling bean like Chickpeas or Borlotti, lots of butter and 3 spices – Cumin and Coriander.
And that’s where my memory stops. I can’t work out what the 3rd spice was. For the life of me the 3rd spice remains elusive! Fennel, maybe? Carraway, not sure. Chilli, definitely not. What I do know is that it wasn’t Scary, Baby or Posh Spice!
You can see how this list could go on, so I decided to roll with my memory loss and just make 2 spice buttery beans, with the addition of a clove of chopped garlic. Simple, tasty, full of protein and easy to make.
Lebanese Buttery Spiced Beans
Ingredients ~
- 200g of cooked beans like Chickpeas or Borlotti work well, or as in my case Major Cooke French Beans grown and dried earlier in the year
- 1 clove of garlic
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1 – 2 tbsp butter
Method ~
- Dry fry half the cumin and coriander seeds until they start to turn a darker colour and a marvellous aroma fills the kitchen, and then grind them.
- In a large pan, melt the butter, then add the chopped garlic and all the coriander and cumin seeds and the powder, stir for a few minutes.
- Now add the beans and gently mix the spices and the beans. Cover the pan with a lid and gently cook for approx 5 – 10 minutes.
- Season to taste with some salt and black pepper.
Serve them with some feta cheese, diced cucumber, sliced red onion, a chopped tomato, grilled vehetables, some olives, a dip like humous and pita or flatbreads; the choice is yours. A perfect and quick and simple lunch, packed with protein and goodness.
Gardening Notes ~
Climbing French Bean Major Cooke. An heirloom shelling bean that has distinctive blue mottled pods.
Terrific photos of your dried beans and the in the garden with Major Cooke! I see it is till snowing in your photos. The Major doesn’t seem to care, he’s hidden under a leaf with sunshine as as his reinforcements!
You’re right, this is an easy dish to prepare. And so healthy, too! Love your bean photos.
It was a quick fix! and thanks for the compliment
fill ya boots! that is an expression I have not heard in a long time!! love this kind of food.. yum.. c
It’s a daft one
I love beans fixed most any way so I’m sure to like these. How are things going in the Alps?
Until I grew my own veggies I didn’t really eat them much, I think partly becasue we don’t see them sold in the shops fresh, but I’m converted now.
We’re off later in the week…..
I could live on food like this
They are great – nice and buttery
Coriander, cumin, and cinnamon, perhaps? I have several recipes that call for that combo…try it as a rub for lamb kabobs – heavenly!
And, like John, I’m in love with your dried bean photos…
I think you might be right, I’ll try that next time. And thanks for the thumbs up for the photos
ooh this looks good. I’ve never really known how to cook with these types of beans. will definitely need to try it out.
Thanks Kathy, it’s been a trial and error for me, as I haven’t found many recipes for these type of beans, and yet I grow lots of them (they look so pretty on the vines) !