These Moroccan white beans are my kind of food. They are easy, healthy and absolutely delicious. They can be ready in under 30 minutes with very little effort and ingredients. Speaking of ingredient, the of cumin, garlic and tomatoes give these beans a lot of aroma and flavor.
In Morocco, white beans are usually served during the winter either as the main dish with bread, or as a side dish with grilled fish. I personally love to have these beans for lunch on a rainy winter day even though we don’t get much winter here in California. But when we get lucky and get some rain, I celebrate by making a warm dish like these beans.
These are usually best eaten spicy. The cumin gives them a bit of a smoky flavor. But if you want them really spicy, you can add some hot sauce or Harissa paste. The later one will be a much better condiment to this authentic Moroccan dish.
In the recipe I use canned beans because, well, it’s easier and I save myself some time and dishes. You can use 1 1/2 cups of fresh white beans instead. You just have to soak them overnight, boil them first until tender then add them to the tomato sauce, and cook for 15 minutes as directed.
Let’s get to it 🙂
Prep time: 10 minutes
Cook time: 15 minutes
1 15 oz can of white beans
2 Roma tomatoes
4 cloves of chopped garlic
1 tablespoon of chopped cilantro
1 tablespoon of tomato paste
1 tablespoon of cumin
1 teaspoon of turmeric Salt and pepper to taste
1 teaspoon of olive oil
3/4 cups of water
Harissa paste for serving (optional)
- 1 15 oz can of white beans
- 2 Roma tomatoes
- 4 cloves of chopped garlic
- 1 tablespoon of chopped cilantro
- 1 tablespoon of tomato paste
- 1 tablespoon of cumin
- 1 teaspoon of turmeric Salt and pepper to taste
- 1 teaspoon of olive oil
- ¾ cups of water
- Harissa paste for serving (optional)
- Drain and rinse the white beans. Set aside.
- Cut the tomatoes in half. Using a box grater, grate the tomatoes and discard the skin.
- In a medium pot or dutch oven combine the grated tomatoes, garlic, cilantro, tomato paste, cumin, turmeric, olive oil, and salt and pepper. Mix the ingredients together.
- Add the drained beans and water. Cover the pot and cook for 15 to 17 minutes until you smell the aroma of the garlic and cumin.
- Serve the Moroccan white beans hot with Moroccan bread or as a side dish.
- If you like the beans spicy, you can garnish them with a little bit of Harissa paste.