Moroccan-style Bean Stew
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon ginger powder
- 0.25 ¼ pack saffron powder, or 1 teaspoon saffron salt
- 2 teaspoons coriander powder
- 2 tablespoon sugar
- 1 packet tomato (s), happened
- 1 can beans, white, 800 g, or soaked overnight
- 1 cup milk
- 2 onion (s), diced
- 2 pointed peppers, or 1 red pepper, diced
- 2 tomato (s), diced
- 2 clove (s) garlic, diced
- 0.25 ¼ bunch parsley, chopped
- 70 ml oil
Print Recipe
Pin Recipe Instructions
- Sauté onions with tomatoes, bell peppers, tomato sauce, garlic and spices in oil. Add the beans and fill with water so that everything is covered. Add milk. Place the bunch of parsley on top and stir.
- Simmer the stew with canned beans for 1 hour, simmer with beans soaked overnight for 2 hours.
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