Moroccan-Inspired White Beans

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This dish is inspired by the Moroccan/Lebanese/Algerian dish loubia. It’s fragrant and hearty without being heavy. And it’s absolutely perfect with the raw carrot salad from my last post. Oh, and did I mention that it’s super quick to make? Well, it’s super quick to make! 😀 It’s a short post today folks… I want to try to catch some sunshine before the rain starts to fall this afternoon.

Have a great weekend! 😀

Moroccan-Inspired White Beans

(Printable Recipe)

Ingredients:

1 can cannellini beans–drained and rinsed

1/2 white onion–chopped

olive oil

1 tomato–chopped

1 tablespoon tomato sauce

2 cloves garlic–minced

1 teaspoon tumeric

1/4 teaspoon cumin

1 cup vegetable broth

1 tablespoon parsley–chopped

1 tablespoon cilantro–chopped

salt

pepper

1/2 lemon

Method:

*Add ~2 tablespoons olive oil, tumeric, and cumin to a medium sized saucepan. Heat on medium for ~2 minutes, stirring. Add onion. Saute 5-7 minutes. Add garlic. Cook 2 minutes. Add tomato and tomato sauce. Stir. Cook 2 minutes, stirring. Add herbs, broth, and beans.

*Cook over medium heat for 20-25 minutes, stirring occasionally. Adjust seasoning to taste. Serve with fresh herbs, a squeeze of lemon, and rice or couscous.

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Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

Comments

  1. I love Moroccan dishes so this delicious recipe is definitely on my list 😀

    Cheers
    Choc Chip Uru

  2. Lovely white bean dish. You know I love these flavors. :) Hope you got to catch the rays before the rain came down. :)

  3. I love anything with beans, and white beans are a particular favorite. I bet this would also be great mashed up in a food processor to make a delicious dip!

  4. Oh yes! Loving me some beans and this is a great way to classy them up without too much extra work :) Schweet!

  5. these look delicious, and i bet they went wonderfully with that carrot salad!

  6. Tiffany…I just LOVE Moroccan flavors….so much. And white beans are my new favorite thing to eat. So this dish is a match made in heaven for me! Hope you got to enjoy the sunshine! : )

  7. This is gorgeous! I love white beans in everything!

  8. I love all the flavors in this dish. We’re in for cooler weather here in Colorado and this would be a great comforting dish!

  9. Thanks for the comments everyone! 😀

  10. I love this! My husband won’t go near beans, so I think I’ll try this recipe with cooked lentils instead. Sounds delicious!