Moroccan Spicy Bean Puree Recipe

Name: Moroccan Spicy Bean Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried cannellini (3 cups cooked) or 1 1/2 cups other white beans (3 cups cooked); 1 cup bean stock, reserved; 2 tablespoons olive oil; 1 cup onion, chopped; 3 medium garlic cloves, minced; 1 1/2 teaspoons sweet paprika; 1/4 teaspoon ground red pepper; 1 teaspoon ground cumin; 1 lemon, juice of; 1/2 teaspoon salt; 1/4 teaspoon black pepper, freshly ground

Servings: persons

1 1/2 cups dried cannellini (3 cups cooked) or 1 1/2 cups other white beans (3 cups cooked)
1 cup bean stock, reserved
2 tablespoons olive oil
1 cup onion, chopped
3 medium garlic cloves, minced
1 1/2 teaspoons sweet paprika
1/4 teaspoon ground red pepper
1 teaspoon ground cumin
1 lemon, juice of
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground

1
Sort, rinse, soak and cook the beans overnight.
2
In the morning strain off the water.
3
Put the beans in a pot along with water and cook for 45 minutes.
4
Drain off water and save back 1 cup of bean stock.
5
In medium-size pot, heat the oil over medium heat.
6
When hot, add onions and garlic and saute until the onions are translucent.
7
Add the paprika, red pepper and cumin.
8
Saute 2-3 minutes.
9
Stir in the beans, stock, lemon juice, salt and pepper and mix thoroughly.
10
Pour the mixture into a blender or food processor and puree until smooth.
11
Taste and adjust the seasonings if necessary.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups dried cannellini (3 cups cooked) or 1 1/2 cups other white beans (3 cups cooked), 1 cup bean stock, reserved, 2 tablespoons olive oil, 1 cup onion, chopped, and more.

Yes, Moroccan Spicy Bean Puree falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Spicy Bean Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions