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Macrobiotic Moroccan White Beans Recipe

User Rating 4 Star Rating (1 Review)


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


  • 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


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
User Reviews

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 4 out of 5
Great even with canned beans, Member BFhelp

Had a can of these in the pantry. Thought I would try this. My kids ate it. My husband loved it. It was quick and easy. I will definitely make this again.

0 out of 0 people found this helpful.

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