I haven’t posted in a while, but I had a crazy couple of weeks, that included a 48-hour trip to Marrakech, Morocco. I have to say that I was so impressed by it. It was really beautiful; I loved the ‘medina’ with all its smells, colors, and people (medina literally means ‘city’ in Arabic). Here are some images: top row, my husband and my boss breaking the fast at the Jemaa El Fna Market, middle row, the spice market inside the Medina, bottom row, more images from the market, nuts, dates, and mint tea.
Inspired by all the Moroccan flavors, I came up with a recipe for white beans, which turned out to be really delicious; of course it is not Moroccan AT ALL! It has pork! Enough to make it not Moroccan. But the flavors are definitely Moroccan, and if you like a little variety in your beans, I highly recommend it! So here it is:
R E C I P E
Moroccan Inspired Beans
4 cups of cooked white beans (cook them just like black beans)
1 cup of smoked bacon in small cubes
1 diced small onion
2 cloves of garlic
1 diced celery stalk
1 diced carrot
3 tablespoons of Dijon mustard
2 tablespoons of ketchup
½ tablespoon of red chili pepper
½ teaspoon of cinnamon
½ teaspoon of cumin
2 medium tomatoes (processed)
1/3 cup of brown sugar
2 bay leaves
2 bouillon cubes
There isn’t much science to this recipe, when your beans are soft and there is still some liquid in them, heat a medium pan and add the bacon. When the bacon is sizzling, add the rest of the ingredients in the same order I wrote them on the ingredient list, one by one, gently stirring. Add this ‘flavor mix’ to the beans, and cook over a medium flame until they thicken. Taste, and adjust the salt to your taste. Serve with crusty bread. This is a great cold weather meal, you'll feel like you are under the Marrakech sun!
Moroccan Inspired Beans
4 cups of cooked white beans (cook them just like black beans)
1 cup of smoked bacon in small cubes
1 diced small onion
2 cloves of garlic
1 diced celery stalk
1 diced carrot
3 tablespoons of Dijon mustard
2 tablespoons of ketchup
½ tablespoon of red chili pepper
½ teaspoon of cinnamon
½ teaspoon of cumin
2 medium tomatoes (processed)
1/3 cup of brown sugar
2 bay leaves
2 bouillon cubes
There isn’t much science to this recipe, when your beans are soft and there is still some liquid in them, heat a medium pan and add the bacon. When the bacon is sizzling, add the rest of the ingredients in the same order I wrote them on the ingredient list, one by one, gently stirring. Add this ‘flavor mix’ to the beans, and cook over a medium flame until they thicken. Taste, and adjust the salt to your taste. Serve with crusty bread. This is a great cold weather meal, you'll feel like you are under the Marrakech sun!
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