Yogurty Butter Beans with Pistachio Ghee Dukkah

Ingredients

• 4 tsp Cooling Digestive Tea
• 1 tsp dried oregano
• ¼ tsp sea salt
• 1/3 cup roasted organic lightly salted or unsalted pistachios
• 1 tbsp traditional ghee
• 2 tbsp Arbequina Extra Virgin Olive Oil, Capizzano’s
• 1/8 tsp fresh ground turmeric
• ½ cup plain Greek yogurt or Goat Kefir (pictured)
• 1 garlic clove, minced
• 2 tbsp fresh lemon juice
• Fine sea salt and black pepper
• 2 packs of Jack’s Butter Beans , rinsed and drained
• 2/3 cup frozen organic peas, thawed or fresh rinsed fiddleheads (steamed if using fiddleheads)
• ¼ cup loosely packed fresh picked dill
• ¼ cup loosely packed fresh mint lives
• ½ cup coarsely crumbled Bridgid’s Abbey (Cato Corner) , optional
• Start the dukkah! Toast the Cooling Digestive Tea in a small pan over medium heat, shaking occasionally, 1-2 minutes or until fragrant; remove from pan and set aside.
• Finish the dukkah: add the pistachios, oregano, salt, and cooled tea to a food processor. Pulse until you have a rough crumble with larger pistachio pieces. Return to a small bowl.
• Finish the beans: in a large bowl, whisk together the yogurt or kefir, garlic, lemon juice, 1 tbsp of olive oil and ¼ tsp of salt. Add the butter beans, gently coat.
• In a separate bowl mix together the peas or fiddleheads, dill, mint, and remaining olive oil with a big pinch of sea salt and cracked black pepper.