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Spicy White Beans with Tahini, Lemon and Parsley | Christopher Kimball’s Milk Street

Date Added: 5/7/2021    Source: www.177milkstreet.com

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Ingredients
  • 1/4cup tahini
  • 3tablespoons lemon juice
  • 1medium shallot, halved and thinly sliced
  • 1Fresno or jalapeño chili, stemmed and sliced into thin rings
  • Kosher salt and ground black pepper
  • 2tablespoons extra-virgin olive oil, plus more to serve
  • 2medium garlic cloves, finely grated
  • 1 1/2teaspoons coriander seeds, lightly crushed
  • 1 1/2teaspoons cumin seeds, lightly crushed
  • 1/2-1teaspoon red pepper flakes
  • 215 1/2-ounce cans cannellini beans, rinsed and drained
  • 1/3cup lightly packed fresh flat-leaf parsley leaves
  • 1/4cup tahini
  • 3tablespoons lemon juice
  • 1medium shallot, halved and thinly sliced
  • 1Fresno or jalapeño chili, stemmed and sliced into thin rings
  • Kosher salt and ground black pepper
  • 2tablespoons extra-virgin olive oil, plus more to serve
  • 2medium garlic cloves, finely grated
  • 1 1/2teaspoons coriander seeds, lightly crushed
  • 1 1/2teaspoons cumin seeds, lightly crushed
  • 1/2-1teaspoon red pepper flakes
  • 215 1/2-ounce cans cannellini beans, rinsed and drained
  • 1/3cup lightly packed fresh flat-leaf parsley leaves
  • 1/4cup tahini
  • 3tablespoons lemon juice
  • 1medium shallot, halved and thinly sliced
  • 1Fresno or jalapeño chili, stemmed and sliced into thin rings
  • Kosher salt and ground black pepper
  • 2tablespoons extra-virgin olive oil
  • 2medium garlic cloves, finely grated
  • 1 1/2teaspoons coriander seeds, lightly crushed
  • 1 1/2teaspoons cumin seeds, lightly crushed
  • 1/2-1teaspoon red pepper flakes
  • 2 15 1/2-ounce cans cannellini beans, rinsed and drained
  • Kosher salt and ground black pepper
  • 1/3cup lightly packed fresh flat-leaf parsley leaves
  • Extra-virgin olive oil, to serve

View the full recipe at 177milkstreet.com

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