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
- 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
- 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.