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1 16-ounce can vegetarian baked beans, including juice
Put baked beans into a bowl and gently mix in the remaining ingredients. Serve chilled, garnished with chopped parsley.
Poster's Notes:
Posted by Judith Amrani
Nutritional Info Per Serving: N/A
2/3 cup finely chopped yellow onion
3 tablespoons plus 1 teaspoon lemon juice
2 teaspoons ground cumin (I also added a "pinch" of baharat
click here fore recipe)
Salt to taste
Chopped fresh curly leaf parsley for garnish
This is another summery recipe from "A Fistful of Lentils" that I tried that was immediately declared a "redo" by my family. For vegetarians, it is great on its own, but I am planning to serve it also as a side dish when we grill in summer. As an added bonus it is quick and easy.