Ingredients

The following ingredients have 4 Servings
  • 1 cup dried great northern beans
  • 4 to 5 cups low-sodium vegetable broth
  • 4 cloves garlic, peeled
  • 1 teaspoon cumin seeds
  • ½ teaspoon coriander seeds
  • 2 tablespoon ghee
  • 2 tablespoons tomato paste
  • 1 teaspoon to 4 teaspoons chili paste (see note)
  • 2 to 3 cups baby arugula
  • 2 teaspoons olive oil
  • 1 teaspoon lemon juice
  • Pinch of flaky salt
  • Feta, for serving
  • Bread, for serving

Instruction

  • To start, rinse the dried white beans, place in a pot, and cover with water. Let soak overnight. Alternatively, combine the dried beans with water, bring to a boil for one minute, cover, and turn off the heat. Let quick soak for one hour.
  • After soaking, drain and return to the pot. Add 4 cups of the broth and the four garlic cloves. Bring to a boil, reduce to a simmer, and cook until the beans are tender; 40 to 50 minutes. If the broth level no longer covers the beans, add more as needed.
  • While the beans cook, heat the cumin and coriander seeds in a small skillet. Shake the pan often until the spices are fragrant; just a minute or two. Grind the spices and set aside. Alternatively, use equal amounts of ground spices.
  • Return the small pan to medium heat and add the ghee followed by the spices, tomato pasta, and chili paste (see note). Heat and whisk until the mixture is hot. 
  • When the beans are tender and the broth level should be barely covering the beans. Stir in chili paste mixture and heat for a few minutes longer. Taste and adjust salt/chili paste levels as desired.
  • In a small bowl, toss together the arugula with olive oil, lemon juice, and salt. Divide the beans into 4 bowls and top with the arugula. Sprinkle with a bit of feta and serve with the bread.