Lemon White Beans (Print Version)
# Ingredients:
01 -
2 celery stalks, chopped thin.
02 -
1 onion, small-sized, diced up.
03 -
A couple of garlic cloves, crushed or finely chopped.
04 -
3 hefty carrots, diced or sliced.
05 -
2 tablespoons of tahini paste.
06 -
4 to 5 cups of veggie stock (low-sodium).
07 -
3 cans of white beans, about 15 oz each, rinsed and well-drained.
08 -
A squeeze from 1-2 lemons.
09 -
½ teaspoon each of dried rosemary and thyme.
10 -
Fresh parsley leaves to sprinkle on top.
11 -
Salt and a dash of pepper, as needed.
12 -
2 tablespoons olive oil (or you can swap with ¼ cup water).
# Instructions:
01 -
Warm the oil in a big pot over medium heat. Toss in onions, celery, and carrots, and let them soften for around 7 minutes. Add minced garlic and herbs, stir for another minute.
02 -
Pour in beans, broth, tahini, and season with salt and pepper. Bring everything to a boil, then lower the heat. Leave the pot partially covered and let it simmer for about 10 minutes.
03 -
Take the pot off the heat. Squeeze in the lemon juice and let it sit to cool slightly. You’ll notice the broth gets a little thicker as it rests.
04 -
Scatter some parsley over the top before serving. Add a pinch of chili flakes for extra heat, if you like.
# Notes:
01 -
Swap canned beans with about 4½ cups of freshly cooked ones if you'd like.
02 -
This'll stay good in the fridge for 5-6 days or in the freezer for 2-3 months.