Egyptian-Inspired Breakfast Beans with Tomato, Tahini & Warm Pita

Directions

1. Chop the onion into small dice and mince the garlic. Reserve about half of the parsley leaves for finishing.
2. In a medium saucepan, warm a light coating of oil over medium heat. Add the onion, garlic, and your preferred pinch of cumin and crushed red pepper; sauté until the onion softens, about 3 minutes.
3. Rinse and drain the cannellini beans, then add them to the pan along with the diced tomatoes. Stir, bring to a gentle boil, then reduce to a simmer and cook until slightly thickened, roughly 10 minutes.
4. Stir in half of the chopped parsley into the bean mixture and combine well. Let the flavors mingle briefly as the sauce thickens.
5. Meanwhile, cut the pita into wedges and place on a baking sheet. Toast in a hot oven or under broiler just until warmed and starting to color, 2–3 minutes.
6. Finish the beans by stirring in lemon juice and tahini; taste and adjust with salt or pepper if needed. Remove from heat.
7. Divide the beans between bowls or plates, scatter the remaining parsley over the top, and serve with the pita wedges on the side.