Yogurty Butter Beans with Pistachio Ghee Dukkah

5 minutes prep / 10 minutes cook

Kristen Roberts from Krave Wellness was so excited to work with us again on some seasonally inspired dishes to help transition our diets from heavy winter foods to cleansing spring produce. This recipe checks all the boxes: nourishing, seasonal, full of flavor, and easy to prepare!

Butter beans, more commonly known as Lima Beans, are pacifying to both Kapha and Pitta. They are considered a grounding food and help to satiate your appetite longer as they are high in protein and fiber. Paired with the fresh fiddleheads and herbs in this dish, you’ll be enjoying every bite while also feeding your body essential vitamins like B2 and C, and minerals like manganese and potassium.

This recipe features a versatile and flavor packed condiment - Dukkah. The crunchy, toasted blend of nuts and spices is paired hummus as a spread on pita, as a crust on meat or fish, or as a way to introduce a burst of flavor and texture to beans or vegetables. Kristen decided to use our Cooling Digestive Tea as the basis of her spice blend for this Pistachio based Dukkah as it contains cumin, coriander, fennel, and mint. When toasted in ghee, these herbs and spices are awakened, ensuring that the full benefits of each are unlocked and ready to deeply nourish your body.

Ingredients for Yogurty Butter Beans with Pistachio Ghee Dukkah

One tip that Kristen points out when eating this meal is to chew it well. While that might seem like an obvious note, she reminds us that Ayurveda teaches us to chew each bite of food we take in 20-30 times before swallowing. Chewing your food thoroughly allows for both mechanical and chemical digestion to take place, making less work for your digestive system and allows for maximum absorption of vitamins and minerals.

If you find that beans or raw garlic difficult on your digestive system, you might consider working with an Ayurvedic Practitioner or a holistic Nutritional Therapy Practitioner like Kristen to help you understand what might be happening with the ecosystem in your microbiome.

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From Kristen:

This recipe is for you if you’re looking for a vibrant, uplifting spring dish. You can quickly make it as a side or the main event. I love sampling lots of sides for a fun variety when I eat out at restaurants, so why not try that concept at home? It comes together in roughly 15 minutes and the only thing you need to chop is some garlic but, honestly, you could easily grate that instead; whichever feels like less of a hassle!

I get really excited when we start to see the fiddleheads, ramps, and morels hit the markets as they are the signs that the wilderness gives us that spring is here. If you blink you’ll miss these delicacies, so head out in search of them while you still can.

Enjoy this dish, it’s wonderfully fragrant and bursting with layers of flavors that all meld together perfectly.

A heart drawn in the yogurt sauce left from Yogurty Butter Beans with Pistachio Ghee Dukkah

‍Kristen took her inspiration for this recipe from Yotam Ottolenghi’s “Yogurty Butter Beans with Pistachio Dukkah” from the New York Times Cooking website. View more of Yotam’s recipes here.

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About Kristen Roberts

Kristen is the founder of Krave Wellness and is a 2021 graduate of the Nutritional Therapy Association (NTP) who has been dedicated to sourcing foods locally and seasonally while also nourishing the mind and body. Follow along on Kristen’s adventures on her Instagram where you’ll not only see beautiful food but learn how it helps fuel your body. Learn more about Kristen and her nutritional coaching business by visiting her website.

SPRING

5 minutes prep / 10 minutes cook

Yogurty Butter Beans with Pistachio Ghee Dukkah

Ingredients

For the Dukkah:

4 tsp Cooling Digestive Tea
1 tsp dried oregano
¼ tsp sea salt
1/3 cup roasted organic lightly salted or unsalted pistachios

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For the Beans:

1 tbsp traditional ghee
2 tbsp Arbequina Extra Virgin Olive Oil, Capizzano’s
1/8 tsp fresh ground turmeric
½ cup plain Greek yogurt or Goat Kefir (pictured)
1 garlic clove, minced
2 tbsp fresh lemon juice
Fine sea salt and black pepper
2 packs of Jack’s Butter Beans, rinsed and drained
2/3 cup frozen organic peas, thawed or fresh rinsed fiddleheads (steamed if using fiddleheads)
¼ cup loosely packed fresh picked dill
¼ cup loosely packed fresh mint lives
½ cup coarsely crumbled Bridgid’s Abbey (Cato Corner), optional

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Directions

Start the dukkah! Toast the Cooling Digestive Tea in a small pan over medium heat, shaking occasionally, 1-2 minutes or until fragrant; remove from pan and set aside.
While the seeds cool, start the beans by making the turmeric oil. Add 1 tbsp of ghee and ½ tbsp of olive oil to the pan used for the seeds. Heat over medium heat until shimmering but not smoking, 2-3 minutes. Turn off the heat, stir in the turmeric and set aside to infuse and cool completely.
Finish the dukkah: add the pistachios, oregano, salt, and cooled tea to a food processor. Pulse until you have a rough crumble with larger pistachio pieces. Return to a small bowl.
Finish the beans: in a large bowl, whisk together the yogurt or kefir, garlic, lemon juice, 1 tbsp of olive oil and ¼ tsp of salt. Add the butter beans, gently coat.
In a separate bowl mix together the peas or fiddleheads, dill, mint, and remaining olive oil with a big pinch of sea salt and cracked black pepper.
Transfer the butter beans to a large plate with a lip and top with cheese if using, followed by the pea or fiddlehead mixture, drizzle with turmeric oil, and a generous helping of the dukkah. Serve the remaining dukkah to eat alongside.