Egyptian-Inspired Breakfast Beans with Tomato, Tahini & Warm Pita
- Time
- 20 min
- Serves
- 4
- Style
- Default
Ingredients
- 2 (15 oz) canscannellini (white kidney) beans
- 2 (14.5 oz) cansdiced tomatoes
- 2 clovesgarlic
- 1 small bunchItalian (flat-leaf) parsley
- 1lemon
- 4whole grain pitas
- 1 mediumyellow onion
- black pepper
- crushed red pepper
- cumin, ground
- extra virgin olive oil
- salt
- tahini
Cookware
- baking sheet pan
- can opener
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- garlic press (optional)
- large pot
- measuring spoons
- oven mitts
- stirring spoon
Per serving
- Calories
- 480
- Protein
- 21g
- Carbs
- 78g
- Fat
- 13g
- Fiber
- 18g
- Sodium
- 602mg
Method
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