My Spice Drawer

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Spicy Arabian Beans

A little Tex-Mex at the oasis.

 1-19 oz can white kidney beans
 1-19 oz can mixed beans (Romano, black-eyed peas, chickpeas)
 1-28 oz can diced tomatoes
 1 large onion chopped
 6-8 cloves of garlic, minced
 1 green pepper chopped
 2 stalks celery, chopped
 3 tbsp olive oil
 1-2 tbsp Arabian Baharat (depending on how spicy you want it)
 1 tsp lemon juice
 1 tsp dried mint (or 1 tbsp chopped fresh)
 1 small bunch parsley, chopped
 salt to taste

Sauté onions, pepper, celery and garlic in the olive oil over a medium heat until the onion becomes translucent. Drain and rinse the beans and add them to the pot along with the tomatoes, lemon juice and Arabian Baharat. Simmer over low heat for about an hour and then add the mint and half the parsley and continue cooking for ten minutes. Serve over rice or couscous and sprinkle with the remaining parsley.