Middle Eastern · 20 min
Egyptian-Inspired Breakfast Beans with Tomato, Tahini & Warm Pita
- 20 min
- 2–6 servings
- 480 kcal / serving
A warm, silky tomato-tahini bean sauce folds in parsley and lemon, served with toasty pita for a quick weeknight breakfast or light meal. The combination stays hearty without fuss.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (15 oz) cancannellini (white kidney) beans
- 1 (14.5 oz) candiced tomatoes
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- 2whole grain pitas
- ½ mediumyellow onion
- lemons
- yellow onions
From the pantry: black pepper, crushed red pepper, cumin, ground, extra virgin olive oil, salt, tahini
Cookware
baking sheet pan · can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring spoons · medium saucepan · oven mitts · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- ½ mediumyellow onion
- lemons
- yellow onions
Bakery & bread
- 2whole grain pitas
Pantry & dry goods
- 1 (15 oz) cancannellini (white kidney) beans
- 1 (14.5 oz) candiced tomatoes
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cannellini (white kidney) beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| diced tomatoes | 1 (14.5 oz) can | 2 (14.5 oz) cans | 3 (14.5 oz) cans |
| garlic | 1 clove | 2 cloves | 3 cloves |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| lemon | ½ | 1 | 1 ½ |
| whole grain pitas | 2 | 4 | 6 |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Chop the onion into small dice and mince the garlic. Reserve about half of the parsley leaves for finishing.
- In a medium saucepan, warm a light coating of oil over medium heat. Add the onion, garlic, and your preferred pinch of cumin and crushed red pepper; sauté until the onion softens, about 3 minutes.
- Rinse and drain the cannellini beans, then add them to the pan along with the diced tomatoes. Stir, bring to a gentle boil, then reduce to a simmer and cook until slightly thickened, roughly 10 minutes.
- Stir in half of the chopped parsley into the bean mixture and combine well. Let the flavors mingle briefly as the sauce thickens.
- Meanwhile, cut the pita into wedges and place on a baking sheet. Toast in a hot oven or under broiler just until warmed and starting to color, 2–3 minutes.
- Finish the beans by stirring in lemon juice and tahini; taste and adjust with salt or pepper if needed. Remove from heat.
- Divide the beans between bowls or plates, scatter the remaining parsley over the top, and serve with the pita wedges on the side.
Two tips
- Prep the onion and garlic ahead for quicker cooking on busy mornings.
- If you have extra lemon, try a light squeeze over the pita wedges before serving.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 21 g
- Carbs
- 78 g
- Fat
- 13 g
- Fiber
- 18 g
- Sodium
- 602 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.