Navy Beans With Moroccan Flavor Recipes

NAVY BEANS WITH MOROCCAN FLAVOR

Steps:

• Mix everything together in pressure cooker. Cook for 15-20 minutes after it begins to hiss.
• If using a regular pot cook the beans for 45-60 minutes.

CANNED NAVY BEANS WITH HAM

Steps:

• She cooks beans in the crockpot--I boiled mine on the stove.
• You will want a soupy gravy water when it is nearing to be finished cooking.
• Add the ham halfway through the cooking period, and let it cook to spread the flavor throughout the beans. Same with the seasonings and onions. This soup will be soupy, thick, but not real thick. It is still a soup.
• Have jars ready to fill. I use the quart size, but you can do pint also. Fill the jars to about an inch to top and seal. Be sure to wipe the rim cleam or it won't seal. You should be able to fill about 8 to 10 quart jars.
• Place in pressure cooker and follow directions that is on the cooker. Should be about 20 to 30 minutes after the whistling starts. Let it cool naturally before taking lid off and then when cool take out of canner and label.
• To use, add some water with the beans when you take it out of the jar. Don't make it runny. Cook some pan bread up with it or cornbread.

NAVY BEAN AND BACON SOUP

Steps:

• Pick over the beans and soak them in water for at least eight hours.
• Slice the bacon into half-inch strips and fry them until they're brown and crispy. Drain the bacon thoroughly and pour away all but about two tablespoons of the fat. (You can save the fat for other uses, as it has a nice smoky flavor.).
• Chop the onion and saute it in the reserved bacon fat until it's soft and translucent.
• Peel the garlic and slice the cloves into halves or thirds vertically. Add to the frying onions. Be extremely careful not to burn the garlic, as that will make it bitter and nasty.
• Put the soaked beans, fried bacon, sauteed onion and garlic, peppercorns, and bay leaves into the pressure cooker. Add water to cover by about an inch, Stir and process for 11 minutes under pressure. Allow to cool naturally (don't vent). Or, cook at a low simmer until the beans are soft all the way through.
• Remove the bay leaves and wizz with a stick blender to make a puree. Add the salt carefully, stirring thoroughly after each addition, until it tastes good to you. The amount, 2 tsp, is just an approximation, because the saltiness of the bacon varies.

NAVY BEANS

Steps:

• Place the beans in a colander and rinse with cold running water.
• Pick over the beans to remove any stones or foreign objects.
• Heat the oil over medium-high heat in a large, heavy stock pot.
• Add the onion and garlic and saute for 5 minutes or until the onion becomes transparent.
• Add the bay leaf and thyme and saute for 1 minute.
• Add the beans and chicken stock and bring to a boil over high heat.
• Reduce the heat, cover and simmer for 45 minutes or until the beans are tender.
• Uncover the pot and skim the surface of the bean liquid from time to time to remove any scum that may have formed.
• Remove the pot from the heat, season the beans with salt and pepper to taste, and drain any excess liquid from the beans.
• Remove the bay leaf and serve hot.

LEBANESE NAVY BEANS WITH TOMATOES AND ONION

Steps:

• Drain beans.
• Combine beans in pot with water, cover, bring to boil.
• Reduce heat, simmer partially covered until tender 1 to 1.5 hours. Skim off foam as it rises to top.
• Drain pot reserving liquid.
• In heavy bottom pot, heat oil over medium heat.
• Add onions and garlic, saute until golden for about 10 minutes.
• Add cumin, tomatoes, tomato paste, beans and enough of cooking liquid to cover beans.
• Add salt and pepper to taste.
• Simmer for 20 minutes until beans are tender and sauce has thickened.
• Serve over rice or cous cous. Or, just with bread.