Savory Moroccan Beans Recipe
(image from recipe.voobay.com)
I made beans for lunch today, tasty Moroccan style beans. The secret for good tasty beans that you can't stop eating is in the slow cooking, and the spices.
SAVORY MOROCCAN BEANS RECIPE
2 soup bowls plain white beans
2 cloves garlic
4 medium tomatoes
1/4 cup vegetable oil, or olive oil if you prefer
2 tsp powdered ginger
1 tsp sweet paprika
1 tsp cumin
1/2 tsp turmeric
1/4 tsp yellow food coloring (optional)
salt and pepper to taste
1/4 cup chopped parsley
1 cube chicken/meat stock (optional)
The night before cooking, clean, wash and soak your beans in a bowl of water and leave them overnight. Dice the onion, and put it in a pot. Grate in the garlic, and cut the tomatoes in halves, remove the centers and grate the pulp into the pot (alternatively you can cut the center and the skins off the tomatoes and blend them up in a food processor before adding them). Add the spices and parsley, but don't add the beans yet. Brown the onions and garlic in the oil and spices on low heat. When the onions are soft, put in the beans and cover them with water, at least one inch above the beans.
Cover your pot. If you're using a pressure cooker, close it tight. Cook on medium heat for 20 minutes. Now open the pot and check the water level. If the water is drying up, cover the beans again, this time the water level just above the beans by 1/2 inch. Now cover your pot (or close your pressure cooker) and cook on low heat another 15 minutes, then check your water level again and see if the beans are cooked. Crumble in your chicken/meat stock if you want to add this. Beans will cook faster in a pressure cooker, after about 30 minutes but it takes longer with a standard pot. Take the pot off the heat when the beans are tender and serve. This will go nicely with Moroccan bread and a salad on the side.
*If you like meat in your beans, you can add a few pieces of chicken, beef or lamb to the browned onions, tomatoes and spices, cover the meat in water and cook it on medium heat, adding a little water every 15 minutes if necessary until it is nearly tender. Then add your beans and cook them as above with the meat included.