## iNGREDIENTS

### Lupini Beans

- ##### SIMPLi Lupini Beans: 1 bag
- ##### SIMPLi Extra Virgin Olive Oil: 1/4 cup
- ##### SIMPLi Pink Salt: 2 tsp
- ##### Garlic, halved lengthwise: 1 head
- ##### Parsley stems: 10
- ##### Aleppo pepper: 1 tbsp

### Stew

- ##### SIMPLi Extra Virgin Olive Oil: 1/4 cup
- ##### SIMPLi Lupini Beans: 2 cups
- ##### SIMPLi Pink Salt: 1 tsp
- ##### Red onion, sliced: 1/2
- ##### Cloves garlic, chopped: 5
- ##### Tomatoes, chopped: 1 lb
- ##### Chopped eggplant (approximately 1/2 large eggplant): 4 cups
- ##### Red pepper paste: 2 tbsp
- ##### Lemon juice: 2 tbsp
- ##### Parsley and pine nuts for garnish: 1 cup
- ##### yogurt: 1 cup

## iNSTRUCTIONS

#### **Instructions for the Lupini Beans**

1. Start by soaking the [lupini beans](/content/collections/ingredients/products/lupini-beans/index.html) in 8 cups of water overnight.
2. Once they're plumped up and ready, drain and rinse them.
3. In a pot, add 8 cups of fresh water, along with garlic, parsley stems, Aleppo pepper, [salt](/content/collections/ingredients/products/peruvian-pink-salt-1/index.html), and [olive oil](/content/collections/ingredients/products/extra-virgin-olive-oil/index.html).
4. Bring this flavorful concoction to a simmer, then lower the heat and cook, uncovered, for about 1.5 hours until the beans achieve a delightful tenderness.

#### **Instructions for the Stew**

1. In a pot over medium heat, let olive oil, onions, and garlic mingle and sizzle.
2. Cook, stirring frequently, until the onions have softened and released their irresistible aroma (3-5 minutes).
3. Then, add the eggplant, tomatoes, [salt](/content/collections/ingredients/products/peruvian-pink-salt-1/index.html), and red pepper paste.
4. Stir until this flavorful medley is well combined, and then cover.
5. Let it all simmer over medium-low heat for 15-20 minutes, allowing the vegetables to become irresistibly tender.
6. Finish it off with a dash of lemon juice and the star of the show, [SIMPLi Lupini Beans](/content/collections/ingredients/products/lupini-beans/index.html).
7. For the finishing touch, let's not forget the creamy garlic yogurt. Mash the garlic and salt into a paste using a mortar and pestle.
8. Mix the paste into the yogurt until you have a luscious, garlicky blend.

Picture this: a simmering pot filled with the rich aroma of tomatoes, eggplants, and the warm embrace of Mediterranean spices. Now, add the heartiness of SIMPLi's new [Regenerative Organic Certified® Lupini Beans](/content/collections/ingredients/products/lupini-beans/index.html), available at your nearest [Whole Foods Market](/content/pages/find-us-simpli/index.html). Our friend Rita of [@saturdaytable](https://www.instagram.com/saturdaytable/) has conjured up a recipe that's not only delicious but also an ode to both tradition and innovation.

Rita made a [version of an Armenian eggplant stew](https://www.instagram.com/p/CwnYpNvrUTe/) that she’s been eating her whole life. The ingredients are very similar to Imam Bayildi, a Turkish stuffed eggplant dish, and it features eggplant, tomatoes, onions, garlic, and red pepper paste, which all cook down together into melty deliciousness.

To serve, create an inviting canvas on a large serving plate by swooshing the garlic yogurt. Then, ladle the stew on top, creating a picturesque scene. Garnish with fresh parsley and a sprinkle of pine nuts.