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.

No additional tips available.

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

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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.

Moroccan Spicy Bean Puree

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