White Bean Tagine Food

LOUBIA (MOROCCAN STEWED WHITE BEANS)

Steps:

• Gather the ingredients.
• Mix all ingredients in a pressure cooker.
• Add 2 quarts (2 liters) of water, and bring to a simmer.
• Cover, bring to pressure, then 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 thickened.
• Adjust the seasoning if desired, and serve.
• Enjoy!
• Gather the ingredients.
• Mix all ingredients in a large pot.
• Add 2 quarts (2 liters) of water and bring to a simmer.
• Cover and simmer the beans over medium heat for 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.
• Enjoy!

WHITE BEAN TAGINE

Steps:

• Toast sesame seeds in a wide nonstick frying pan over medium heat, stirring often, until golden (about 3 minutes). Remove from pan; set aside.
• In same pan, combine onion and 1/4 cup water. Cook over medium-high heat, stirring often, until onion is soft (about 5 minutes); add water, 1 tablespoon at a time if pan appears dry. Remove from heat.
• In a 2-3 quart pan, bring milk and 1 cup water just to a boil over medium-high heat. Stir in couscous; cover, remove from heat, and let stand until liquid has been absorbed (about 5 minutes). Keep warm; fluff occasionally with a fork.
• Meanwhile, to onion mixture, add beans, broth, honey, ginger, cinnamon, saffron and white pepper. Bring to a boil over medium-high heat. Then reduce heat so mixture boils gently; cook, stirring occasionally for 5 minutes. Add apricots, cook, stirring gently, just until heated through (about 3 minutes).
• To serve, spoon couscous onto a rimmed platter, top with bean mixture. Sprinkle with cilantro and sesame seeds, season with salt to taste.

CHICKPEA AND GREEN BEAN TAGINE

Steps:

• Place the dried fruit in a small heatproof bowl. Add boiling water to cover and soak for 20 minutes to soften. Drain, coarsely chop and set aside.
• Heat the olive oil in a large saucepan over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Stir in the garlic, cinnamon, turmeric and allspice and cook, stirring, for 30 secs. Add the green beans, tomatoes, stock, brown sugar and salt & pepper to taste. Reduce the heat to low and simmer until the green beans are tender, about 20 minutes.'.
• Add the reserved fruit and the chickpeas abd cook for 5-10 minutes to blend the flavours. Stir in the alomnds, parsley, and lemon zest. Taste and adjust the seasonings then serve hot.

MOROCCAN TAGINE

Steps:

• Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid.
• Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. Serve with rice.