Fassuliah K'dra -- Beans With Saffron (Morocco - North Africa)

Total Time
1hr 10mins
Prep 5 mins
Cook 1 hr 5 mins

This recipe was found in the 2002 cookbook, Mediterranean Street Food. Preparation time does not include the time for the beans to soak.

Ingredients Nutrition

Directions

  1. Drain the beans & rinse well, then place them in a large saucepan.
  2. Add the 1 generous pinch of saffron threads (crushed) & 1 1/2 quarts water, then bring to a boil over medium-high heat.
  3. Add butter, then reduce heat to low & simmer, covered, for 30 minutes.
  4. Stir in the onions, parsley & pepper & cook for another 30 minutes or until beans are tender. Stir occasionally to make sure beans are not sticking.
  5. Just before beans are ready, add salt to taste.
  6. If sauce is too thick, add a little water, but if it's too thin, increase the heat to high & boil until thickened, stirring regularly so that the beans don't stick.
  7. Taste & adjust the seasoning, if necessary.
  8. Serve hot, warm or at room temperature.
Most Helpful

5 5

I used canned cannellini beans & olive oil in place of the butter. I also sauteed the onions before adding the rest of the ingredients. Then I sprinkled in some cumin for some extra flavor. Both DH & DS loved it. Made for ZWT6 - No-Nonsense Nibblers

5 5

Made HALF sauteing the onions in the butter with 2 cloves garlic, 2 ribs celery, adding 1/2 teaspoon each coriander, cumin and the saffron for 5 minutes. Then added the beans, parsley, and water. I did use enough water to cover which was 1 quart. Seasoned with salt and pepper. Be back after tasting.

4 5

I love beans! So this was a natural for me. I followed the recipe, but I wonder if my saffron threads weren't really up to snuff....I recieved them through Zaar Spice Swap, and they had been opened and there was no expiration date on them...so maybe that was it. I just didn't taste that special seasoning...maybe after sitting overnight? Thanks for posting a nice bean recipe. Made for Newest Zaar tag.