← Nouns Cooking · Moroccan

Ingredients

• 450 g dried white beans (haricot or cannellini), soaked overnight
• 3 ripe tomatoes, grated
• 1 Onion, grated
• 5 cloves Garlic, crushed
• 3 tbsp Parsley, chopped
• 3 tbsp Coriander (cilantro), chopped
• 1 tbsp Paprika
• 1 tbsp ground cumin
• 2 tsp Ground ginger
• ¼ tsp Ground turmeric (optional)
• 1 pinch Cayenne pepper (optional)
• 100 ml Olive oil, plus extra to serve
• 1.5 l Water
• 2 tsp Salt

Method

1. Drain and rinse the soaked beans. Put them in a large pot with everything except the salt and pour in the water; it should cover the beans by about 3 cm.
2. Bring to the boil, then simmer partly covered for 1 hour, stirring now and then and adding hot water if needed, until the beans are tender.
3. Add the salt and simmer uncovered for 15 min more, stirring often, until the sauce is thick, red and glossy and the beans are creamy.
4. Taste, then serve warm with a drizzle of olive oil and plenty of bread.

Tips

• Add the salt only once the beans are soft, or the skins can stay tough.
• Short on time? Use 3 drained 400 g cans of beans: simmer the sauce with 500 ml water for 20 min, then add the beans for 15 min.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc My Moroccan Food