Zhoug Beans with Crispy Potatoes

These zhoug beans are a new staple in my house. Well, zhoug has always been a staple in my house, but now we’ve added my other house staple – BEANS. Because let’s normalize eating a whole can of beans as a meal, no? This recipe is easy, filling, and it can be no-cooking if you skip out on the potatoes (but why would you ever y’know?) And even with the addition of the potatoes, this is still a no-fuss, no-frills meal that comes out looking and tasting amazing. I’ve quickly added it as one of my favorite weeknight meals, and I hope you’ll love it as much as I do.

What is zhoug? (Or zhug, or skhug, or skug)

This sauce is a Yemeni hot sauce that is one of my all-time favorite condiments. There are many varieties, and they can range from brown zhoug, to green zhoug to red zhoug. They vary from region to region, and obviously you can see here that we are focusing on the green zhoug.

Green zhoug is made from a combination of green hot peppers, then it is seasoned with coriander, garlic, salt, occasionally cumin (usually black cumin) and various spices. It is roughly chopped and then mixed with olive oil, creating a unique and flavorful hot sauce of sorts. It’s an easy and versatile condiment, and although this recipe is not a replica of the traditional, I did want to pay homage to its original roots!

Ingredients for this zhoug bean bowl with crispy potatoes

Now you’ve seen me use zhoug before (or skug, or skhug – it can vary!), so you know the ingredients are always on rotation in my kitchen. Here’s what you need for this particular recipe:

• 1/2 lb fingerling potatoes
• 2 tbsp olive oil
• 1/2 tsp each of cumin, coriander, cardamom
• Kosher salt to taste
• 2 15 oz. cans of navy beans or chickpeas
• 2 cups fresh cilantro, about 1 large bunch
• 3 small jalapeños, seeds removed
• 3 garlic cloves
• 1/4 tsp red pepper flakes
• 1/2 tsp cardamom
• 1/2 tsp ground coriander
• 1 tsp salt, plus more to taste
• 1/2 cup extra virgin olive oil
• 1 lemon for juicing
• Black pepper, as needed
• A few sprigs of dill for garnish

How to prepare these zhoug beans

These beans are a no-cook dream. All you need is a blender to make them. Here’s a step-by-step:

• Drain and rinse the beans. Set them on paper towels to dry.
• Add the cilantro, jalapeños, garlic cloves, red pepper flakes, 1/2 tsp or cardamom and coriander, salt, olive oil and juice from one lemon to a blender. Blend until smooth and bright green. Season with more salt as needed.
• Pour this zhoug sauce into a bowl, add in the beans and toss until they are fully coated. And that’s it!

How to roast these cumin potatoes

You’ll actually want to begin these potatoes before the beans, just as a matter of timing. The beans are simple, but the potatoes need a little extra TLC. For these potatoes:

• Preheat the oven to 450°F. Bring a large pot of water to boil, add a palmful of salt and boil the potatoes until fork tender, about 10-11 minutes.
• Slice the potatoes in half and add them to a parchment lined baking sheet. Toss them in 2 tbsp of olive oil, sprinkle them with 1/2 tsp each or coriander, cumin and cardamom and season with salt. Place all the potatoes cut side down and roast in the oven for 20 minutes. Remove and set aside.

Looking for other easy bean recipes?

I am something of a bean queen, so here are a few of my favorites:

And that’s it for these zhoug beans!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.