crispy white beans, ricotta,
and zhug
for the beans:
1 15oz can of cannellini beans
1tsp olive oil
1/4tsp onion powder
1/4tsp garlic powder
a big pinch of salt
freshly ground black pepper
for the sauce:
1c packed cilantro leaves and stems
1/2c packed parsley leaves
1 jalapeno pepper
1 serrano pepper
4 garlic cloves
1/2tsp cumin
1/4tsp coriander
1/2tsp salt +more to taste
1/4tsp freshly ground black pepper
1/4c olive oil
juice of ½ lemon
1tbsp bean liquid
to serve:
as much ricotta as you want
TT Red pepper flakes
ingredients
1. Preheat the oven to 400°F. Drain the beans, reserving about 1 tablespoon of the liquid they’re packed in. Rinse the beans, then pat them very dry with paper towels.
2. Toss the beans with olive oil, garlic powder, onion powder, salt, and pepper, then spread them in an even layer on a foil-lined baking sheet. Roast for 25–30 minutes, until golden brown and crunchy.
3. Meanwhile, remove and discard the seeds from your peppers and roughly chop them. Add all of the sauce ingredients to the bowl of a blender or food processor, then blend until smooth, adjusting the salt to taste and thinning with oil as needed.
4. Serve the beans immediately, topped with ricotta, zhug, and red pepper flakes.
process
yield: 1 serving
cook time: 30 minutes
course: dinner
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white beans roasted til crisp, served with a big scoop of ricotta cheese and finished with a fiery middle eastern drizzle
about the recipe
I know just about all of us have pledged to eat healthier this year—myself included. You’ll be able to tell how long I last based on when I stop posting healthy dinner recipes. Optimistically, you’ll get at least three months of delicious, easy, and healthy dinners. Realistically, you’ll probably get a decadent dessert recipe here in a few weeks. Only time will tell.
That said, this 30 minute dinner recipe is actually fantastic (not to gloat or anything), and I hate to admit it, but I’m not usually a big bean fan. These, however, will absolutely be in the 2026 dinner rotation. It’s a quick and simple dinner that features a vibrant Middle Eastern sauce called zhug. Enjoy this dish as your dinner, make it a side, or convert it to a salad. The choice is yours.
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I won’t even be mad if you completely ignore the bean portion of this recipe and make only the zhug sauce. It’s tangy, perfectly spicy, herby, and smooth. A small amount of reserved bean liquid is added to help create a stronger emulsion, giving the sauce a subtle creaminess. This isn’t traditional, but it made me very happy to see that it worked.
Diluted with a bit more oil, this zhug makes a great salad dressing, a wonderful sandwich spread, or an easy dipping sauce for just about any meat or vegetable. And it’s an absolute killer when paired with ricotta and crispy white beans.
I hope you’ll join me in this low-commitment, healthy-eating New Year’s resolution. Enjoy!