Nadir Nahdi’s Hawaij Masala — inspired by the flavors of his Yemeni and Pakistani roots — is a warming combination of cumin, coriander, turmeric, black pepper, cinnamon, cardamom, cloves, and nutmeg. This blend is perfect for cold-weather cooking, bringing deeply spiced depth to long-braises, stews, and, of course, pots of beans. Here, it’s used as a cozy base along with onions, carrots, ginger, and garlic for Flor de Mayo, which have a nutty taste and firm, supple texture. Wedges of deeply caramelized get nestled in and slowly roasted until silky, slumpy, and sumptuous. Everything is finished with a vivacious little herby number — somewhere between Italian salsa verde and Yemeni sahawig — combining cilantro, serrano peppers, lemon zest and juice, and lots of good extra virgin olive oil.

While we love this dish with Primary Beans Flor de Mayo, this recipe works with a variety of beans — especially ones that result in a good potlikker — try it with other beans that have a rich, hearty flavor, like Mayocoba, Southwest Gold or Red, or Speckled Bayo.

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Ingredients

½ pound Primary Beans Flor de Mayo, or dried beans of your choice (see headnote)
1 head Savoy or green cabbage
½ cup, plus 3 tablespoons, extra-virgin olive oil
1 white onion, finely diced
1 large carrot or 2 medium carrots, finely diced
4 garlic cloves
½-inch ginger, finely chopped
2 tablespoons tomato paste
2 tablespoons Hawaij Masala
4 cups vegetable or chicken stock
2 teaspoons Surya Salt
1 cup finely chopped cilantro, leaves and tender stems
1 to 2 serrano peppers, finely chopped
Zest of 2 lemon (about 2 to 3 teaspoons)
¼ cup lemon juice (from about 1½ to 2 lemons)
Sour cream or labne, for serving (optional)
Flaky sea salt, for finishing

Methods

Place dried beans in a colander, pick through for stones, rinse, and transfer to a large bowl. Cover with cold water and let soak for at least 2 hours, up to 8 hours.
When you’re ready to make the beans, preheat the oven to 350°F.
Meanwhile, cut the cabbage in half and then each half in thirds through the core, so you have six wedges. Heat ¼ cup olive oil in a 12-inch cast iron skillet or Dutch oven over medium-high heat. Brown cabbage, working in batches, if necessary, until deep brown on both sides, 3 to 5 minutes per side. Transfer the caramelized cabbage to a plate or sheet pan and set aside.
Reduce the heat to medium and add 3 tablespoons olive oil to the pan. When shimmering, add the onion, carrots, garlic, ginger and ¾ teaspoon fine sea salt, and cook, stirring occasionally, until the vegetables soften and the onions start to turn light golden around the edges, 11 to 14 minutes. Stir in the tomato paste, hawaij masala, and ¼ cup water, and cook, stirring frequently, until most of the water has evaporated and the tomato paste has turned a couple shades darker, 3 to 5 minutes.
Drain the soaked beans and add them to the pot along with the vegetable or chicken stock and 1 teaspoon fine sea salt. Bring to a boil, cover, and transfer to the oven. Bake until the beans are 75% cooked through and are tender yet still have a bite in the center, 1½ to 2 hours. Nestle in the cabbage wedges, spooning some of the broth over the top of each wedge, cover, and continue to bake until the cabbage is cooked through and starts to slump, 20 to 30 minutes. Increase the heat to 400°F and continue to bake until the tops of the cabbage are burnished and the broth has reduced by one-third, 15 to 20 minutes more.
During the last 15 minutes of cooking, make the sauce. Combine the cilantro, finely chopped serrano, lemon zest, lemon juice, and remaining ¼ cup oil oil and ½ teaspoon fine sea salt in a bowl and stir to combine. Taste and season with more salt, if necessary. Set aside.
To serve, transfer to a serving platter, or serve directly out of the pan. Spoon a liberal amount of the cilantro sauce over the top of each wedge and finish each serving with a dollop of sour cream or labne, if desired, and a sprinkle of flaky sea salt.

Asha's Caramelized Cabbage with Hawaij-Braised Beans

Asha Loupy

Serves 4

Ingredients

½ pound Primary Beans Flor de Mayo, or dried beans of your choice (see headnote)
1 head Savoy or green cabbage
½ cup, plus 3 tablespoons, extra-virgin olive oil
1 white onion, finely diced
1 large carrot or 2 medium carrots, finely diced
4 garlic cloves
½-inch ginger, finely chopped
2 tablespoons tomato paste
2 tablespoons Hawaij Masala
4 cups vegetable or chicken stock
2 teaspoons Surya Salt
1 cup finely chopped cilantro, leaves and tender stems
1 to 2 serrano peppers, finely chopped
Zest of 2 lemon (about 2 to 3 teaspoons)
¼ cup lemon juice (from about 1½ to 2 lemons)
Sour cream or labne, for serving (optional)
Flaky sea salt, for finishing

Methods

Place dried beans in a colander, pick through for stones, rinse, and transfer to a large bowl. Cover with cold water and let soak for at least 2 hours, up to 8 hours.
When you’re ready to make the beans, preheat the oven to 350°F.
Meanwhile, cut the cabbage in half and then each half in thirds through the core, so you have six wedges. Heat ¼ cup olive oil in a 12-inch cast iron skillet or Dutch oven over medium-high heat. Brown cabbage, working in batches, if necessary, until deep brown on both sides, 3 to 5 minutes per side. Transfer the caramelized cabbage to a plate or sheet pan and set aside.
Reduce the heat to medium and add 3 tablespoons olive oil to the pan. When shimmering, add the onion, carrots, garlic, ginger and ¾ teaspoon fine sea salt, and cook, stirring occasionally, until the vegetables soften and the onions start to turn light golden around the edges, 11 to 14 minutes. Stir in the tomato paste, hawaij masala, and ¼ cup water, and cook, stirring frequently, until most of the water has evaporated and the tomato paste has turned a couple shades darker, 3 to 5 minutes.
Drain the soaked beans and add them to the pot along with the vegetable or chicken stock and 1 teaspoon fine sea salt. Bring to a boil, cover, and transfer to the oven. Bake until the beans are 75% cooked through and are tender yet still have a bite in the center, 1½ to 2 hours. Nestle in the cabbage wedges, spooning some of the broth over the top of each wedge, cover, and continue to bake until the cabbage is cooked through and starts to slump, 20 to 30 minutes. Increase the heat to 400°F and continue to bake until the tops of the cabbage are burnished and the broth has reduced by one-third, 15 to 20 minutes more.
During the last 15 minutes of cooking, make the sauce. Combine the cilantro, finely chopped serrano, lemon zest, lemon juice, and remaining ¼ cup oil oil and ½ teaspoon fine sea salt in a bowl and stir to combine. Taste and season with more salt, if necessary. Set aside.
To serve, transfer to a serving platter, or serve directly out of the pan. Spoon a liberal amount of the cilantro sauce over the top of each wedge and finish each serving with a dollop of sour cream or labne, if desired, and a sprinkle of flaky sea salt.