Heirloom Beans Recipe

Cook the Beans

Soak the heirloom beans overnight in water. The next day, drain and rinse. In a pot, add the beans and 4 cups of fresh water. Bring to a boil, then reduce to a simmer until the beans are tender, about 1-2 hours. Drain and set aside.

Prepare the Shakshuka Base

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and diced bell pepper, cooking for another 3-4 minutes.

Add Tomatoes and Spices

Stir in the crushed tomatoes, paprika, cumin, salt, and black pepper. Let the mixture simmer for about 10-15 minutes until slightly thickened.

Add the Beans

Fold the cooked heirloom beans into the tomato mixture, ensuring they are well coated.

Cook the Eggs

Make small wells in the bean mixture and crack an egg into each well. Cover the skillet and cook for about 5-7 minutes until the egg whites are set but the yolks are still runny.

Garnish and Serve

Sprinkle crumbled feta cheese, za'atar, and fresh herbs over the shakshuka. Serve immediately with crusty bread or pita on the side.