Moroccan Style Stewed Beans

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Servings: 4 Prep: 20 min Cook: 540 min Mediterranean Pescetarian Vegan Vegetarian Freezable Homestyle Stovetop Vegetarian Added about 1 month ago Updated about 1 month ago

Ingredients

2 cups dried white beans, navy cannellini or great northern 1 large onion 1 bunch swiss chard 3 tablespoons extra virgin olive oil 4 teaspoons minced garlic ¼ teaspoon red pepper flakes, to taste 1 teaspoon ground ginger 1 tablespoon cumin 2 teaspoons ground turmeric 1 tablespoon ground coriander 2 tablespoons dried parsley 1 tablespoon tomato paste 15 ounces diced tomatoes 2 cups water ½ teaspoon sea salt, to taste ¼ teaspoon ground black pepper, to taste

Instructions

1. Place white beans in a large bowl and sprinkle with baking soda. Cover with hot water by two inches and allow the beans to soak for at least 8 hours.

2. Drain beans, rinse well, and set them aside.

3. Peel and chop onion. Remove stems from swiss chard and discard. Chop leaves roughly.

4. Heat olive oil in a pan over medium heat. Add onions and garlic and sauté until onions are translucent and tender.

5. Add red pepper flakes, ground ginger, cumin, turmeric, coriander, parsley, and tomato paste. Stir and allow to cook for 2 more minutes.

6. Add tomatoes and deglaze pan by scraping any browned bits from the bottom. Add beans and water to pan. Water should just cover beans.

7. Bring beans to a simmer. Cover and cook for 40-60 minutes, or until beans are tender and water is absorbed. Stir occasionally to prevent beans from burning.

8. If the pan becomes dry before the beans are done, add a small amount of water.

9. The beans are done when they are very tender and the sauce is thick, the same consistency as baked beans.

10. Add chard and stir. Cook for 2-5 more minutes until chard is wilted into beans.

11. Season with salt and pepper, to taste. Serve immediately.