Roasted White Bean Shawarma

Spice Profile: alepo pepper (with sunflower oil), ancho, ceylon cinnamon, cloves, coriander, cumin, garlic, paprika, smoked paprika, sumac, turmeric, urfa pepper

This one takes a little time, but not much work. I love the crispy exterior of the beans with the creamy center. Paula from Stock+Spice knocked it out of the park, (as always), with the Shawarma spice. Try this one out!

Take 2 cups of white beans, (about 3/4 of a pound), rinse them and check for rocks. Place them in a medium heavy bottom pan with about an inch of water above the surface. Add a peeled, halved onion and a bay leaf. Bring the pot to a low boil, then cover and simmer on low. The beans in my veggie box are local so they tend to cook faster than store bought beans. Expect to add a bunch more time to the simmer if you are using Goya. Conversely if you are using canned beans skip to the roasting phase. Simmer the beans, stirring once in a while, and add more boiling water if needed for about 1 hour and 45 minutes. You want the beans to be just tender but not breaking down. Drain the beans and in a mixing bowl combine the beans with 1-2 Tablespoons of olive oil and the full Stock+Spice Shawarma spice packet (2tsp). Pour them onto a baking sheet and roast in a 400 degree oven, stirring occasionally, until just brown but not dried out, (about 30 minutes). Remove the beans from the pan and toss with salt and fresh lemon juice to taste. Divine!

Enjoy!