Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp tomato paste
  • 1 can (15 oz) white kidney beans, drained and rinsed
  • 1 cup water
  • 1 tsp lemon juice
  • 1 tbsp maple syrup

Instructions:

  1. Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add the diced onion and sauté for 4–5 minutes until translucent and soft.
  2. Stir in 3 cloves minced garlic and 1 tsp grated ginger, cooking for 60 seconds until fragrant.
  3. Lower the heat slightly and stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground coriander, and 1/4 tsp cayenne pepper; stir constantly for 30–60 seconds to bloom the spices.
  4. Add 2 tbsp tomato paste and stir for 2 minutes, allowing the paste to darken to a deep brick red.
  5. Pour in 1 cup water and stir until the paste is fully incorporated and the sauce is smooth.
  6. Stir in the drained white kidney beans, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp maple syrup.
  7. Simmer on low heat for 10–12 minutes, stirring occasionally, until the sauce has thickened into a velvety glaze that clings to the beans.
  8. Stir in 1 tsp lemon juice just before removing from heat.