This vegetarian main (vegan; if you ditch the labne) is a major crowd-pleaser. We served it at a pop-up dinner at the wonderful Floriole Bakery in Chicago and everyone was all: "This is crazy satisfying; I would never have thought to make this; you are brilliant geniuses of the first degree!" (Ok; everything is true except that last part.) Seriously; though; this is one of our favorite warming-hearty-savory-but-bright dinner dishes. Pro tip: Make extra spiced tomato sauce and use it for shakshuka!

• 2 cups PLAIN labne (simply strained yogurt; no need to mix in any of the additional ingredients!)
• ¼ cup loose tea leaves (Oolong works well here)
• Peel of 1 whole lemon and 1 whole orange
• 1 large pot
• 1 strainer (we use a steamer basket and it works great)
• Aluminum foil
• Sea salt
• Olive oil

If using dried beans: Soak the beans overnight. The next day; place in a large pot; cover with six inches of water; and add 1 teaspoon coarsely ground cumin; 1 teaspoon coarsely ground coriander and 1 teaspoon salt. Bring to a boil and then reduce to a simmer. Cook until just tender; about 1½ - 2 hours; stirring regularly (and gently!) to aid in even cooking. Remove from the heat and let rest for another half-hour or so. Drain the beans and save the cooking liquid. Let the liquid rest for half an hour; or until the milky starch settles at the bottom; and then pour off and reserve the super flavorful liquid on top. That stuff is gold! Use it in place of or in addition to vegetable broth for a crazy savory flavor boost.Make the tomato sauce: In a heavy bottomed pot over medium heat; heat the olive oil until shimmering. Add the onion and garlic and sauté until golden (at least 5 minutes; maybe more). Add the harissa; cumin and coriander; stir; and let sizzle another 2 minutes. Add the tomato paste and salt; stir well; and cook for another minute or so. (Things should be smelling and looking rather delicious at this point.) Add the tomatoes (if using whole; crush well with your hands before adding); stir well and reduce heat a bit. Let it bubble away; stirring every so often; until all the excess liquid has evaporated from the sauce. Once this has happened; stir in a half-cup of water (or bean cooking liquid) and cook down again.Make the labne: Add the tea leaves; lemon and orange peel to the pot and cover the mixture itself (not the top of the pot) with a foil tent. Heat the pot on medium-high until the tea mixture starts smoking; about 8 minutes (you’ll smell it before you see it). Remove the foil and add a few drops of water. Plop the labne into the strainer and spread it with a spatula; place the strainer over the smoking mixture; and cover the pot entirely with foil or a lid. Let it smoke on medium-high heat for about 7 minutes (it goes from not-smoky to smoky very quickly; so keep watch and taste often!). Remove the labne from the heat to let it cool and set; then sprinkle with salt and a stir through about a tablespoon of olive oil.Chop the cilantro stems and puree with olive oil and a pinch of salt to make cilantro oil for garnishing. Pass through a fine-mesh strainer and reserve.Toss the bread with a good glug of olive oil and a heavy sprinkling of salt and pepper; pop in the oven for a few minutes to toast; and then pulse in a food processor (or chop) into large; crunchy; coarse breadcrumbs.Warm the spiced tomato sauce; thinning it out a bit with water or; even better; bean cooking liquid. Taste for seasoning and adjust as needed. Stir in the cooked beans and greens and let the greens wilt. Serve in shallow bowls; sprinkled with breadcrumbs and cilantro leaves; drizzled with cilantro oil; and finished with a dollop of smoked labne and a final bit of sea salt.