Preserved Lemon Zhoug Beans with Labneh
This recipe has a few components, but they all come together to make the most craveable, delicious zhoug beans out there. Serve with warm pita and fall in love.
Ingredients
- 2 cups cilantro stems included
- 2 medium jalapeños seeds removed if you don't like spice
- 3 garlic cloves
- 1 lemon for juicing
- 1/4 preserved lemon
- 1/2 teaspoon each of ground coriander, cumin and sumac
- 1/2 teaspoon Diamond Crystal kosher salt use half if using Morton's
- 1/2 cup extra-virgin olive oil plus more as needed
- 3 garlic cloves sliced
- 2 15 oz. cans of butter beans drained and rinsed
- 3 cups spinach leaves
- 1 cup labneh
- 1/4 cup pickled red onions
- 1/2 cup pistachio dukkah
- 4 fresh pita for serving
Instructions
- In a food processor or blender, add the cilantro, jalapeños, 3 garlic cloves, juice from 1 lemon, preserved lemon, coriander, cumin and sumac, and 1/2 cup olive oil. Blend until smooth, and season with salt to taste. Add more olive oil if needed and set aside.
- In a large pan over medium heat, add another glug of olive oil. Let this heat up for a minute and then add the garlic slices, toasting for 1-2 minutes before adding the beans. Swirl to remove any tinned-bean taste and add in the spinach. Mix to combine and let the spinach wilt in for 1-2 minutes.
- Turn off the heat and pour in the zhoug. Stir to coat the beans.
- To serve, add a generous dollop of labneh to each plate. Spoon the beans in the center, top with the pickled red onions and a generous pinch of the dukkah. Eat with warm pita and enjoy.