Spicy Arabian Beans
Print RecipeIngredients
- 3 tbsp Olive Oil
- 1 large Onion chopped
- 6-8 Garlic Cloves minced
- 1 Green Pepper chopped
- 2 stalks Celery chopped
- 1 19-oz can White Kidney Beans
- 1 19-oz can Black or Red Beans
- 1 28-oz can Diced Tomatoes
- 1-2 tbsp Arabian Baharat
(depending on how spicy you want it)
- 1 tsp Lemon Juice
- 1 tsp Dried Mint (or 1 tbsp fresh)
- 1 small bunch Parsley chopped
- Salt to taste
Instructions
- Sauté onions, pepper, celery in the olive oil over a medium heat until the onion becomes translucent.3 tbsp Olive Oil, 1 large Onion, 1 Green Pepper, 2 stalks Celery
- Drain, wash and rinse the beans and add them to the pot along with the tomatoes, garlic, lemon juice and Arabian Baharat.6-8 Garlic Cloves, 1 19-oz can White Kidney Beans, 1 19-oz can Black or Red Beans, 1 28-oz can Diced Tomatoes, 1-2 tbsp Arabian Baharat, 1 tsp Lemon Juice
- Season and Simmer over low heat for about an hour and then add the mint and half the parsley and continue cooking for ten minutes. Adjust seasoning.1 tsp Dried Mint, 1 small bunch Parsley, Salt to taste
- Serve over rice or couscous and sprinkle with the remaining parsley.
Tried this recipe?Review To Let Us Know!