LOUBIA (MOROCCAN STEWED WHITE BEANS)
Steps:
- Gather the ingredients.
- Mix all ingredients in a pressure cooker.
- Add 2 quarts (2 liters) of water, and bring to a simmer.
- Cover, bring to pressure, then 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 thickened.
- Adjust the seasoning if desired, and serve.
- Enjoy!
- Gather the ingredients.
- Mix all ingredients in a large pot.
- Add 2 quarts (2 liters) of water and bring to a simmer.
- Cover and simmer the beans over medium heat for about 1 1/2 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.
- Enjoy!
Nutrition Facts : Calories 443 kcal, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 13 g, Protein 19 g, SaturatedFat 3 g, Sodium 1078 mg, Sugar 5 g, Fat 19 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
MOROCCAN SPICY BEAN PUREE
Make and share this Moroccan Spicy Bean Puree recipe from Food.com.
Provided by Charlotte J
Categories Spreads
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Sort, rinse, soak and cook the beans overnight.
- In the morning strain off the water.
- Put the beans in a pot along with water and cook for 45 minutes.
- Drain off water and save back 1 cup of bean stock.
- In medium-size pot, heat the oil over medium heat.
- When hot, add onions and garlic and saute until the onions are translucent.
- Add the paprika, red pepper and cumin.
- Saute 2-3 minutes.
- Stir in the beans, stock, lemon juice, salt and pepper and mix thoroughly.
- Pour the mixture into a blender or food processor and puree until smooth.
- Taste and adjust the seasonings if necessary.
Nutrition Facts : Calories 200.3, Fat 7.4, SaturatedFat 1.1, Sodium 299.5, Carbohydrate 27.5, Fiber 6.3, Sugar 2.5, Protein 8.1
BALSAMIC SKIRT STEAK, FRESH GREENS, PEA & WHITE BEAN PUREE
This is a go to meal I entertain with. Not only is it worthy of serving to company, but it is easier than it looks. Each part is so simple and can be made ahead. It is very cost effective and is amazing flavor. I love this steak recipe. Even though the marinade is basic it is the combination with the balsamic vinaigrette and the creamy peas and beans and the fresh greens which brings it all together. I now a mix of peas and beans sound odd, but this is a great creamy flavor. The grilled tomato makes a great side to the chilled salad and creamy beans.
Provided by SarasotaCook
Categories Steak
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 26
Steps:
- Five steps in this dish. The marinade, the grilling, the balsamic glaze, the pea and bean puree and the greens salad. But nothing is hard.
- Marinade -- Marinate the steak. Add the oil, lemon juice and zest, rosemary, salt and pepper, herbs, garlic and pinch of red pepper. Mix well and rub all over the steak. Put in a large baggie and let marinate at least 4 hours or all day. Remove and bring to room temp before grilling or you can pan sear. It will take just 4-5 minutes per side on high heat with good grill marks until you get good grill marks. This steak does not take long. Take off with rare and then cover and cover with foil to rest.
- Balsamic glaze -- As the steak is coming to room temp, start the balsamic glaze. In a small pot, heat up the oil and add the shallot. Cook until slightly soft or translucent and then add the balsamic and cook 10-15 on medium low until it reduces by half. Add the honey and thyme and a dash of pepper.
- Pea Puree -- Also before cooking the steak, make the bean and pea puree mix. In a saute pan, add the garlic, peas (thawed) and beans and stir on medium heat until well combined, add the chicken broth and cook another 3-4 minutes. Transfer to a food processor and do a quick puree, not smooth, just a rough puree but there is still some texture. Return to the pan and add the parmesan and rosemary and any additional chicken broth if needed. to make a nice puree.
- Salad -- Simple toss the greens with the red onion and olives. Nothing more and put the dish together. I put the salad on a large platter and top with the slices of steak. Remember to cut against the grain to make a very flavorful and tender cut. Against the grain is the secrete -- Top with the balsamic glaze and put small amount of the potato and bean puree on the side. The balsamic glaze not only goes well with the salad but with the bean and pea puree. All the components make for a great dish.
- OPTIONAL. I use a little balsamic, olive oil, dried oregano, and s/p that I brush on some good tomato slices and grill right before serving. It just tops all the whole dish. Even a little olive oil, s/p will work just fine.
Nutrition Facts : Calories 265.5, Fat 8.3, SaturatedFat 2.9, Cholesterol 36.2, Sodium 514.6, Carbohydrate 23.5, Fiber 6.1, Sugar 3.8, Protein 24.5
BRUSCHETTA WITH SPICY CECI BEAN PURéE
Provided by Rick Tramonto
Categories Food Processor Bean Appetizer Cocktail Party Vegetarian Pine Nut Fall Winter Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- 1. On a cutting board and using the blade and flat side of a large, sharp knife, mince and mash the garlic and salt to make a paste.
- 2. In the bowl of a food processor fitted with the metal blade, pulse the ceci beans with the garlic paste, tahini, onion, the 1/4 cup of oil, lemon juice, vinegar, red pepper, and honey. Scrape down the sides of the bowl several times and pulse until the mixture is smooth. Season to taste with salt and black pepper. The texture of the paste should be that of spreadable peanut butter; if necessary, thin it with water and pulse again.
- 3. Spread the bean paste on the bruschetta. Sprinkle with pine nuts, tarragon, and parsley. Drizzle with olive oil, and serve garnished with lemon wedges for squeezing over the bruschetta.
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