Moroccan Grilled Carrots with Nigella Seeds on Butter Bean Puree

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.