Like many I struggle with an addiction to cookbooks. I can spend hours in the bookstore looking at recipes and pictures. When I need some inspiration for dinner, be it a weeknight meal or our weekly Saturday night gathering, I know there’s an idea hiding away on the shelves of cookbooks.
This week’s find came from a book I picked up from Borders during their end-of-days clearance sale. The original recipe can be found in Modern Mediterranean Cooking.
Prep time: 10 minutes
Total time: 35-40 minutes
- 4 Tbsp. olive oil
- 2 Tbsp. grated ginger
- 2 tsp. ground cinnamon
- 2 tsp. cumin seeds
- 1 tsp. turmeric
- 3 onions, diced
- 2 15.5 oz. cans red kidney beans, drained and rinsed
- 2 15.5 oz. cans butter beans, drained and rinsed
- 2 15.5 oz. cans chick peas, drained and rinsed
- 2 14.5 oz. cans diced tomatoes, with the liquid
- 2 cups vegetable broth
- kosher salt and cracked black pepper
- 1/2 cup pine nuts, toasted
- fresh basil, for garnish
- Heat oil in a large, heavy bottom, pot over medium heat. Add the ginger, cinnamon, cumin and turmeric and saute for 1 minute. Keep stirring to prevent burning. Burnt spices are no fun.
- Add the onions, stir to incorporate and cook for 5 minutes until the onions begin to soften.
- Add the three kinds of beans, tomatoes and veggie broth. Stir to incorporate and bring to a boil. Lower the heat to maintain a simmer and cook for 10-15 minutes. Taste for flavor; add salt & pepper as necessary.
- Just before serving tear a dozen or so leaves of basil into small pieces. Transfer beans into a serving bowl. Top with toasted pine nuts and basil.. Stir to combine.
This was a side dish and very filling. My husband took it for lunch with some of the Israeli couscous and was content. The leftovers held up well to reheating in the microwave.