One-Pan BEZI Butter Beans with Coconut Korma

Recipe by Rigatoni Girlfriend

A cozy one-pan dish with spiced beans and creamy toppings.

Ingredients

Serves 2

• 1/2 cup BEZI Everything Labneh

• 1 jar Maya Kaimal Coconut Korma Simmer Sauce

• 1–2 tbsp olive oil

• 1 shallot

• 2 garlic cloves

• 1½ cups cooked butter beans

• 1–2 TB spoons Maya Kaimal Chili Crisp

• A handful of fresh parsley

• Warm naan or flatbread

  Preparation

1. Start by sautéing sliced shallots in olive oil over medium heat until browned and crispy. Remove from pan and set aside.

2. In the same pan, add minced garlic and a splash more oil if needed. Stir until fragrant.

3. Pour in the full jar of the Maya Kaimal Coconut Korma Simmer Sauce and let it warm through for a minute.

4. Add the butter beans and stir gently to coat. Let everything simmer together for 5–7 minutes until thick and bubbling.

5. Turn off the heat. Top with a few dollops of BEZI Everything Labneh, spoonfuls of the Maya Kaimal Chili Crisp , and the crispy shallots.

6. Finish with chopped parsley.

7. Serve warm with naan and scoop straight from the pan. Enjoy <3