Name: Cilantro Yogurt Beans with Toasted Cumin
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1.5 cup Greek yogurt; 1 cup Cannellini beans; 1 tsp Extra virgin olive oil; 1 tsp Cumin seeds; 0.25 cup Fresh cilantro; 1 clove Garlic; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Nutrition

Per serving

499 calories

Protein: 53g; 42% of calories
Carbs: 59g; 47% of calories
Fat: 6g; 11% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 5 min

Rinse and drain the cannellini beans thoroughly under cold water.
In a medium mixing bowl, whisk together the Greek yogurt, minced garlic, lemon juice, sea salt, and black pepper until the base is smooth and creamy.
Gently fold the rinsed beans into the yogurt mixture until evenly coated.
Heat the extra virgin olive oil in a small skillet over medium heat.
Add the cumin seeds to the hot oil and toast for 1 to 2 minutes, stirring constantly, until they become fragrant and turn a deep golden brown.
Transfer the yogurt and bean mixture to a shallow serving bowl.
Drizzle the hot cumin-infused oil over the top and garnish with freshly chopped cilantro before serving.

Nutrition

Ingredients

Instructions

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