Mujaddara with Spiced Pinto Beans and Caramelized Vidalia Onions

Soak the pinto beans and barley overnight. Drain and rinse.

In a small pot, combine the pinto beans and barley with double the water. Bring to a boil, then reduce heat to low and simmer for 40 minutes until tender.

While the grains and beans cook, caramelize the finely diced Vidalia onion in a dry non-stick skillet over medium-low heat, stirring constantly until deep golden brown and fragrant, about 15-20 minutes.

Fold the onions into the bean-barley mixture once the water has been absorbed. Season with a touch of sea salt and a tiny amount of tahini to create a silky, nutty depth without added oil.

Plate in a shallow bowl, ensuring the aromatics of the slow-cooked onions are prominent. Serve warm.