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NORTH AFRICAN STEWED WHITE BEANS (LOUBIA)

A favorite starch side dish for many North African Entrčes.



Seasoned with North African Harissa flavorings, this is as hearty side dish. White beans floating in a thick spicy sauce is sure to pick up main course.


RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©

INGREDIENTS:  Serves 6 - 8
        •	1 lb.) dry white haricot or Cannellini beans, soaked overnight and drained. (I use canned
                Cannellini Beans)
	•	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˝ teaspoons ginger
	•	˝ teaspoon cayenne pepper, or to taste (optional)
	•	Ľ cup vegetable oil
	•	Ľ cup olive oil


DIRECTIONS:
1.   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˝ 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.

COOKS NOTE* 
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
NOTE: THE VIDEO BELOW MIGHT BE OF HELP
Loubia - Moroccan White Beans ✯ Watch more Videos at Vodpod.


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