Creamy Tahini White Beans: Perfect With Crusty Bread

Bowl of creamy tahini white beans with bread and parsley.

4.50 from 2 votes

Creamy Tahini White Beans: Perfect With Crusty Bread

A rich and creamy Turkish-inspired dish that works for pretty much any time of year. This plant-based recipe for tahini white beans is quick to make, deeply nourishing and full of flavour. This makes it ideal for midweek meals. Lightly spiced with warming aromatics, it features sweet potato and plenty of garlic.

Prep Time10

Cook Time20

Course: Main Course

Cuisine: Turkish

Keyword: pulses, quick, tahini, white beans

Servings: servings

Calories: 413kcal

Author: Choclette @ Tin and Thyme

Ingredients

2 tbsp olive oil
2 small onion or 1 large - finely diced
1 tsp cumin seeds
3 clove garlic grated or crushed
1 tsp smoked paprika or pul biber
1 tsp oregano
2 tin white beans of your choice (400g / 15oz) - drained and rinsed or 1 x 570g 20oz) jar (don't drain or rinse) or 160g (6oz) dried
1 sweet potato medium sized - cut into just over 1cm (½ inch) cubes
250-400 ml water or vegetable stock if you prefer (I use water)
3 tbsp tahini
½ lemon juiced and zested (or more to taste)
¼ to 1 tsp sea or rock salt according to taste and whether beans are already salted
good grinding of black pepper
fresh parsley small bunch

Metric - US Customary

Instructions

Heat the olive oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds. Then add the diced onions and cook for 4 to 5 minutes, stirring occasionally, until lightly golden.
2 tbsp olive oil, 2 small onion, 1 tsp cumin seeds
Stir in the garlic and spices and let them cook for thirty seconds.
3 clove garlic, 1 tsp smoked paprika, 1 tsp oregano
Add the beans, sweet potato, parsley stems, lemon zest and water. How much water you add will depend on the type of beans you use and the consistency you're after. Start with the smaller amount and add more if needed. Give everything a good stir, bring the mix to the boil, cover with a lid, turn down the heat and simmer for 10 to 15 minutes or until the sweet potato is tender. Stir occasionally to prevent the beans sticking to the bottom.
2 tin white beans of your choice, 250-400 ml water
Stir in the tahini and simmer for a further minute.
3 tbsp tahini
Turn off the heat, add the lemon juice, salt and pepper, then give another good stir. Taste test and add more, salt, pepper or lemon juice if you think any of them are needed.
¼ to 1 tsp sea or rock salt, good grinding of black pepper
Scatter the parsley over the top and serve warm with crusty bread, rice or couscous. And maybe a side of greens or salad.
fresh parsley

Notes

Add chopped spinach or other fine greens towards the end of cooking for optimum nutrition.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition