Beans and Rice Skillet with Shawarma Spices

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 large yellow onions thinly sliced + ½ cup or water added as need to help the onions soften and prevent the pan from burning
• 1 teaspoon honey or sugar – to help the onion caramelize faster
• 2 cloves garlic grated or finely minced
• 4 teaspoons paprika smoked or sweet
• 2 teaspoons coriander
• 2 teaspoon cumin
• 1 teaspoon cinnamon
• 1/2 teaspoon cayenne or black pepper
• 2 cans kidney beans or black beans
• 320 g cooked basmati rice
• 1 handful fresh parsley chopped
• 0.75 teaspoon salt + black pepper or red pepper flakes to taste
• 1 lemon

Directions

1. Heat olive oil in a large skillet over medium heat.
2. Add onions, honey, and a pinch of salt. 3. Cook for 15 minutes, stirring now and then, until soft and golden. Add about ½ cup water gradually as they cook to keep the onions moist and prevent burning.
3. Add garlic and spices, stir for 1 minute, adding ⅓ cup water gradually to keep the pan moist, until the spices are fragrant.
4. Add beans and rice to the skillet. Season with salt and pepper and stir well to coat everything with the spices.
5. Cook for about 3 to 4 minutes, stirring often, until heated through.
6. Turn off the heat. Stir in 1 handful fresh parsley and squeeze in fresh lemon juice. Taste and adjust.
7. Spoon the beans and rice into bowls and top with the lemony yogurt sauce.