Caramelized Onion Butter Beans with Feta Yoghurt and Zhoug
This Caramelized Onion Butter Beans recipe is a hearty vegetarian stew layered with creamy feta yogurt and a bold, herby zhoug sauce. Packed with Middle Eastern flavors and plant-based protein, it’s a wholesome, colorful, and flavor-packed meal perfect for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Middle Eastern-Inspired
- Diet: Vegetarian
Ingredients
For the butter bean stew:
1 tin (400g) butter beans, drained
2 tbsp olive oil
1 white onion, finely sliced
2 cloves garlic, minced
1.5 tsp smoked paprika
1 tsp ground cumin
0.5 tsp cinnamon
0.5 tsp ground coriander
0.5 tsp allspice
Salt and pepper to taste
2 tbsp tomato paste
1 tbsp balsamic vinegar or glaze
1 tin (400g) crushed tomatoes
90ml vegetable stock
For the feta yogurt sauce:
4 tbsp Greek yogurt
25g feta cheese
Zest of 1 lemon
2 tbsp olive oil
For the zhoug:
1 handful fresh coriander
1 handful fresh parsley
Juice of 1 lemon
2 tbsp olive oil
1 green jalapeño, seeds removed
2 large cloves garlic
1 tsp ground cardamom
¾ tsp ground cumin
Instructions
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Caramelize Onions: In a saucepan, heat olive oil over low heat. Add the sliced onion and cook for 15–20 minutes until soft and golden, stirring occasionally.
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Add Spices & Base: Stir in the minced garlic, paprika, cumin, cinnamon, coriander, allspice, tomato paste, and balsamic vinegar. Cook for 3 minutes until aromatic.
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Simmer the Stew: Add butter beans, crushed tomatoes, and vegetable stock. Stir and simmer for 15–20 minutes until thickened and flavorful.
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Make the Feta Sauce: In a bowl, combine Greek yogurt, crumbled feta, lemon zest, and olive oil. Mix until creamy and smooth.
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Make the Zhoug: In a food processor, combine coriander, parsley, lemon juice, olive oil, jalapeño, garlic, cardamom, and cumin. Pulse until a coarse, thick sauce forms.
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Assemble & Serve: Spoon the butter bean stew into bowls. Top with a dollop of feta yogurt, drizzle with zhoug, and garnish with fresh parsley.
Notes
Add more feta or cream cheese for a creamier sauce.
Swap butter beans with chickpeas or cannellini beans.
Use a hotter chili in the zhoug for extra heat.
Make it vegan by omitting feta or using a plant-based alternative.
