Moroccan spicy heartwarming white beans

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Recipe by Damaris Beems Course: MainsCuisine: Moroccan, Arabic
Servings

4

Preparation

1

hour 
Cooking time

30

minutes
Soaking of the beans

24

hours
Total time

1

hour 

30

minutes

Heartwarming, I say this for a reason. On a chilly evening or perhaps just on a hot day, this is a heartwarming dish. The herbs make it a smashing dish. The combination of Ras el Hanout, Turmeric and Cumin…. and those in combination with the moisture of the tomatoes is incredibly tasty. And the taste continues to surprise you until the last spoonful. And it stays with you for a while.

Ingredients

  • 500 gram dry white beans

  • 500 gram tomatoes

  • 300 ml vegetable broth

  • 2 large onions

  • 5 cloves garlic

  • 1 table spoon ras el hanout, turmeric and cumin

  • 1 bouquet fresh flat parsley

  • salt and pepper

  • olive oil

Preparation

  • Boil the white beans for an hour. In the meantime, you can cut the onions into pieces, just like the garlic and tomatoes.
    When the beans are cooked, drain them and let them evaporate for a while.
    Heat the olive oil in a heavy-bottomed pan and fry the onions until golden brown. Finally add the garlic. Then mix all the spices with the onions. Stir well and let it work for 2 minutes. Then add the white beans and the tomatoes.
  • Place the lid halfway on the pan and let it simmer for 10 minutes. Stir now and then. When the moisture of the tomatoes has reduced, you can add the vegetable stock, a little at a time. The sauce should not be watery at last. You have to estimate that for yourself. If it is still too watery, turn up the heat and keep the lid off the pan.
  • Then finely chop the parsley and stir it through the white beans.

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