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Beans in Tomato Sauce the Moroccan Way!
Ingredients
- 1 lb bag of white beans, soaked in water overnight, or 3-4 cans
- 2 onions, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and sliced
- 3 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- ¼ tsp cayenne pepper
- 1-2 tsp brown sugar or honey
- Salt and pepper to taste
- 5-6 cups water
- 1 tbsp corn starch mixed with 1/4 cup water in a cup(optional)
I grew up eating beans mainly as a soup, but rarely as a dish. Beans are one of the healthiest foods on earth. They are full of fiber and plant-based protein. The beautiful thing about beans is that you can use them in so many different variations! One day it can be a soup, the next day a salad, and today is the day for cooked rice and beans. I love incorporating them in so many recipes so that my kids get exposed to the textures and health benefits it offers. I also chose to use Moroccan flavors that remind me of my childhood home. This dish is so warming and comforting that you'll want to eat more and more. And the best proof is, my kids finished their whole plate! I can't ask for more!
Instructions
1). Drain and wash the beans under running water. Cook in lots of water for 1 ½ - 2 hours until soft. (If using a can, wash very well and set aside).
2). While beans are cooking, we are going to make the sauce: In a separate pot, sauté the onions, garlic, and carrots until slightly golden.
3). Add the spices, sugar, tomato paste and mix for about 30 seconds or so.
4). Add the water and bring to a boil. Cook on medium-low for about 30 minutes.
5). Add the cooked beans, adjust seasonings, and cook for 15-20 minutes more, allowing the flavors to marry.
6). If you wish to thicken the sauce, add the corn starch mixed with water and cook for 5 minutes more.
7). Serve on a bed of rice, mashed potatoes or quinoa.
Enjoy!
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2 Comments
How do you think this would turn out in a slow cooker?
I have a feeling that great!