Inspired by the diverse flavors of Morocco, this delectable plant based dish combines the smoky sweetness of grilled carrots with the aromatic allure of nigella seeds, all atop a luxurious bed of butter bean puree. Whether enjoyed as a standout side or as a sumptuous vegetarian main course, each bite promises a symphony of spices and creamy indulgence. Join us in savoring the essence of summer gatherings with this unforgettable culinary creation.

Ingredients:

  • 1/2 cup dry Organic Butter Beans
  • 1/4 cup red wine vinegar
  • 1 + 1/2 garlic cloves, minced (divided)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1 bunch large carrots sliced in half lengthwise
  • 1/2 lemon juiced
  • ¼ cup chopped flat-leaf parsley
  • 1 tablespoon nigella seeds

Directions:

  1. Cook the butter beans with just salt, enough water to cover by a couple inches and a drizzle of olive oil. Pressure cooker on high for 25 minutes then allow pressure to release naturally for at least 15 minutes. Or cook on the stovetop for aprox. 60-90 minutes.
  2. Preheat the grill to medium low.
  3. Combine the vinegar, 1 clove garlic, cumin, paprika, honey, salt and olive oil in a small bowl and set aside.
  4. Drizzle the carrots with olive oil then generously season them with salt and pepper tossing to coat.
  5. Grill the carrots 5-8 minutes per side until they have grill marks and are fork tender.
  6. Remove and allow to cool. 
  7. Put the beans in a blender with a tablespoon of the cooking liquid, lemon juice, 1/2 clove of garlic, a sprinkle of salt and freshly cracked pepper. Blend until smooth.
  8. Spread the bean puree on the bottom of a serving plate.
  9. Toss the carrots in the dressing, use tongs to place the carrots on top of the bean puree, sprinkle with parsley and nigella seeds and enjoy. 

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