Make these tasty 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 it as a side dish or entrée.
Use dry beans when preparing this dish. Remember to soak the beans the night before cooking.
Serves four to six as an entrée.
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
- 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
- 1/8 teaspoon cayenne pepper, or to taste (optional)
- 1/4 cup vegetable oil
- 1/4 cup olive oil
Preparation:
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.
White beans can be eaten with a spoon, but they're also very good scooped up with crusty bread.
