Make these stewed white beans as spicy as you like. Tomatoes, olive oil and Moroccan spices blend together to form a zesty sauce for this vegetarian dish. Serve as a side dish or entrée.
The recipe calls for dry beans. Remember to soak the beans the night before cooking.
The cooking time is for a pressure cooker. Double this time if using a conventional pot.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Yield: 4 to 6 servings
- 500 g (about 1 1lb.) dry white haricot or Cannellini beans, soaked overnight and drained
- 3 ripe tomatoes, grated
- 1 medium onion, grated
- 3 cloves of garlic, finely chopped or pressed
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon salt
- 2 teaspoons paprika
- 2 teaspoons cumin
- 1 1/2 teaspoons ginger
- 1/2 teaspoon cayenne pepper, or to taste (optional)
- 1/4 cup vegetable oil
- 1/4 cup olive oil
Mix all ingredients in a pressure cooker or pot. Add 2 liters (about 2 quarts) of water, and bring to a simmer.
Pressure cooker method. Cover, and cook on pressure over medium heat for about 40 minutes, or until the beans are tender. If the beans are still submerged in sauce, reduce the liquids until the sauce is thick and not watery. Adjust the seasoning if desired, and serve.
Pot method. Cover, and simmer the beans over medium heat about 1 1/2 hours, or until the beans are tender and the sauce is thick and no longer watery. (If the liquids reduce too much during cooking, add a little water to prevent the beans from burning.) Adjust the seasoning if desired, and serve.
Note that the beans should be quite saucy. The beans will consider to absorb liquid as they sit, so allow for this if preparing the dish in advance.
White beans can be eaten with a spoon, but they're also very good scooped up with crusty Moroccan bread.