A small, unpretentious and above all very healthy, but nevertheless delicious recipe. I made these beans in Rabat with my friend Touria, thanks to Kenza’s recipe. These tasty beans will be perfect to accompany a dish. Just remember to soak them the day before. This is a simple recipe of beans that we eat in family in Morocco. There are obviously family or regional variations. We must also make them in an almost identical way in the rest of the Maghreb, so do not hesitate to put in comments your personal touches!
- 250g of white beans
- 2 cloves of garlic
- 1 red onion
- 300g of tomatoes
- a small bunch of coriander
- a small bunch of flat parsley
- 3 bay leaves
- olive oil
- salt, black pepper
Soak the white beans overnight.
The next day, drain them, run them under cold water and let them drain well again. Wash the coriander and flat-leaf parsley as well.
Peel and finely chop the red onion.
Peel the tomatoes and cut into pieces.
Pour 4 tablespoons of olive oil into a casserole dish.
Let it cook for 3-4 minutes
Add tomatoes and finely chopped garlic.
Let cook, stirring from time to time so that the tomato juice evaporates.
The whole thing must compote. If you wish, you can add a tablespoon of double tomato paste.
Finely chop the herbs.
Pour them into the casserole, along with the white beans. Pour water up to 3cm above the beans. Salt to your taste.
Add the bay leaves. Close the pot and bring to a boil. When the steam comes out under pressure, allow 30 minutes for cooking. Without a pressure cooker, close with the lid of your pan and cook for a good hour.
The beans are almost ready.
Now cook uncovered until desired consistency is reached. You can have a more liquid sauce, or on the contrary, more creamy.
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