Meera Sodha has unveiled a new vegan recipe that transforms store-cupboard staples into a warming autumnal meal. The dish, tahini beans with basil and pine nuts, comes together quickly and offers a soothing antidote to cold weather.
The recipe uses butter beans, tahini, lemon, and other pantry ingredients. It begins by frying chopped red onions with salt and lemon peel in olive oil until soft, then adding garlic, sun-dried tomato paste, and Aleppo pepper. The beans and their liquid are added, followed by a stock cube, tahini, black pepper, and water, simmered for 10 minutes before lemon juice is stirred in.
Pine nuts are toasted separately until golden, and the beans are served in shallow bowls topped with the nuts, fresh basil, and a drizzle of extra-virgin olive oil, accompanied by flatbreads. The recipe is described as 'magic' for its ease and comforting result.
