Levantine Spiced White Bean and Tomato 'Foul' Skillet with Toasted Za'atar

In a small skillet, heat the ghee over medium heat until it shimmers. Add the minced garlic and finely diced red onions, sautéing until fragrant and translucent, about 2 minutes.

Add the halved grape tomatoes to the pan. Cook, stirring occasionally, until they begin to burst and release their juices, creating a rustic sauce.

Stir in the cooked white beans and half of the za'atar seasoning. Reduce heat to low and let the mixture simmer for 3 minutes until the beans are warmed through and have absorbed the tomato aromatics.

Transfer to a small shallow bowl. Garnish with the remaining za'atar. Serve immediately while warm, savoring the contrast between the tender beans and the earthy, tangy za'atar spice blend.