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Berbere Ann
Ethiopian Spice Blend

Berbere Ann Refill
Ethiopian Spice Blend

- 3 tbsp olive oil, separated
- 1 14 oz can cannellini beans (white/navy or butter beans also works)
- 2 tsp Berbere Ann spice blend
- 2 tbsp tomato paste
- 2 cups chopped mushrooms (any variety will do)
- 1 medium onion diced
- 2 garlic cloves, minced
- 2 tbsp yellow miso paste
- 1 cup vegetable stock
- ¼ cup fresh chopped parsley
- 4 hard/soft boiled eggs for serving
- ½ cup coconut or dairy cream (optional)
- crusty bread for serving
- 1 tsp sea salt, separated
- fresh pepper
Directions
- In a cast iron skillet, heat 2 tbsp olive oil over medium high heat.
- Add the chopped mushrooms and season with ½ tsp of sea salt.
- Sauté until the moisture absorbs and the mushrooms begin to sizzle- 5-8 minutes. Remove from pan and set aside.
- In the same pan, add the remaining tbsp of olive oil.
- Add the onions and sauté until fragrant and translucent to two minutes.
- Add the garlic and sauté with the onions for one minute.
- Add the Berbere Ann Spice Blend, tomato paste and continue to saute for one minute.
- Add the beans, miso paste and and vegetable stock, cream (if using) and cooked mushrooms. Stir well and cook covered for 10 minutes.
- Remove from the heat and stir in the chopped parsley.
- Serve with in a shallow bowl with the egg halved and bread on the side.
- Note: I make this dish with or without the cream and it's amazing. Try it both ways.
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