This macrobiotic adaptation of Christine Benlafquih's delicious Moroccan White Beans is mild by comparison, but can satisfy the craving for ethnic tastes while still adhering to macrobiotic principles.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients:
- 500 g (about 1 1lb.) dry white haricot or Cannellini beans, soaked overnight and drained
- 1 medium onion, grated
- 3 carrots, grated
- 3 cloves of garlic, finely chopped or pressed
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 1 1/2 teaspoons ginger
- 2 teaspoons cumin
- 1/4 cup olive oil
Preparation:
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 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.
For the original recipe on the Moroccan cooking site:Moroccan White Beans