This quick dish comes together in under an hour and is the ultimate comfort meal. Beans cooked in a rich sauce of caramelized tomatoes, pomegranate molasses and zaatar. Top it with goats labneh or cheese, some toasted pine nuts and good quality store bought pesto. Scoop it up with crusty bread or have it as a side dish. Yum!
Skillet White Beans with Cherry Tomatoes and Fresh Za’atar
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BY YASMINE IDRISS
Ingredients
- 400 g cooked, drained white beans
- 300 g cherry tomatoes, halved
- 1/2 onion, finely chopped
- 4 garlic cloves, crushed
- 1 tbsp pomegranate molasses (@pickitt.ae)
- a few springs of fresh oregano, leaves plucked
- handful of fresh za’atar, leaves plucked
- 100 g goat labneh or cheese, crumbled (I use @alakhdar.dairy)
- 2 tbsp toasted pine nuts
- 3 tbsp pesto
- olive oil
- salt and freshly cracked black pepper
Method
- 1)
Heat 2 tbsp of olive oil in a large skillet. Sauté the onions until fragrant and translucent.
- 2)
Add crushed garlic and the oregano and sauté for a couple of minutes, then add cherry tomatoes. Cook for about 10 minutes until tomatoes soften.
- 3)
Stir in pomegranate molasses, sauté until everything is well coated. Season with salt and freshly cracked black pepper.
- 4)
Add drained white beans and fresh za’atar leaves. Gently simmer until everything is cooked through.
- 5)
Drizzle extra olive oil, top with chunks of Lebanese goat cheese, dollops of red pepper pesto, and sprinkle with toasted pine nuts.
- 6)
Drizzle with extra olive oil. Serve as a side dish or scoop it with crusty sourdough bread..