Warm Beans and Spinach with Sun-Dried Tomato Yogurt Dressing
Recipe by The Spiced Life
  • 4 T extra virgin olive oil
  • 2 t cumin seeds
  • 1 large/2 medium red onions, chopped
  • salt and pepper to taste
  • pinch of coarse aleppo, to taste
  • 8 cloves garlic, minced
  • 2 cans worth beans--chickpeas and runners, preferably (4 cups cooked)
  • pinch of sumac
  • 3 cups chopped spinach
  • fresh lemon juice, to taste
  • For the dressing:
  • 1 cup 2% Greek yogurt
  • 10 re-hydrated sun-dried tomatoes (I use oil packed and rinse them in hot water first)
  • 1-2 T chopped fresh dill, to taste
  • salt and pepper, to taste
  • 2 T water, to move blender blades
  • pinch za'atar
  • extra virgin olive oil (Greek), to taste/consistency
  1. Heat the oil in a large skillet, preferably nonstick or seasoned cast iron. Add the cumin seeds and cook, stirring, until golden and fragrant (30 seconds or so). Add the chopped red onion with a pinch of salt. Cook until caramelized, 10-15 minutes, stirring occasionally. Add the aleppo and garlic and cook another minute.
  2. Add the beans (drained and rinsed if using canned). Cook, stirring, for 5 minutes. Add a tablespoon or 2 of water if the beans are sticking or scorching. Turn the heat off or extremely low while you make the dressing.
  3. Place all of the dressing ingredients except the olive oil into a blender. Add enough oil to make the blades run--and then also to achieve the consistency you prefer. Taste for salt and pepper.
  4. When the dressing is ready, turn the heat back up on the pan and toss in the spinach. Let it cook 1 minute and then take it off the heat (if you like your greens more cooked, leave it on longer). Taste for salt and pepper. Serve sprinkled with sumac and lemon juice to taste, and drizzled with the Sun-Dried Tomato and Yogurt Dressing.
Recipe by The Spiced Life at https://www.thespicedlife.com/warm-beans-and-spinach-with-sun-dried-tomato-yogurt-dressing/