Spicy white beans with tahini, lemon and parsley from Milk Street Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine (page 177) by Christopher Kimball

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Notes about this recipe

  • Lepa on August 31, 2023

    I made this with fresh cannelini beans from the farmers market. Agree with other posters that it isn't attractive but it was a bit different and we enjoyed it.

  • clkandel on May 29, 2023

    Made this using Rancho Gordo mantiquilla beans, but I think it would work with many other varieties. Made this several times, the first time pretty much following the recipe as written. Thought the shallots were too strong and the sauce was a little watery. Second time I made this I cooked the shallots first in the oil before adding the coriander and cumin. I also cut the water back by half. Both time I used minced lemon pepper in the tahini sauce for some heat. This version is the keeper for us.

  • averythingcooks on February 03, 2022

    I made this with great northern beans cooked in the instant pot. We both liked the spicy tahini based dressing and I did add a few extras (spinach and roasted peppers) to the final mix. Partly because my instant pot beans always seem to come out pretty soft, the finished dish certainly wasn't as pretty as the photo in the book but we both enjoyed it and I would do it again for sure.

  • MEmilyGrey on May 22, 2021

    Not a winner. Possibly I made a mistake in the preparation, but I found it unpleasantly bitter.

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