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    You are in: Home / Recipes / Moroccan Spicy Bean Puree Recipe
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    Moroccan Spicy Bean Puree

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Charlotte J's Note:

    Spread on pita bread or use as a dip for raw vegetables or pitas. From The Bean Harvest Cookbook

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sort, rinse, soak and cook the beans overnight.
    2. 2
      In the morning strain off the water.
    3. 3
      Put the beans in a pot along with water and cook for 45 minutes.
    4. 4
      Drain off water and save back 1 cup of bean stock.
    5. 5
      In medium-size pot, heat the oil over medium heat.
    6. 6
      When hot, add onions and garlic and saute until the onions are translucent.
    7. 7
      Add the paprika, red pepper and cumin.
    8. 8
      Saute 2-3 minutes.
    9. 9
      Stir in the beans, stock, lemon juice, salt and pepper and mix thoroughly.
    10. 10
      Pour the mixture into a blender or food processor and puree until smooth.
    11. 11
      Taste and adjust the seasonings if necessary.

    Ratings & Reviews:

    • on February 17, 2012

      45

      This reminds me a little of hummus, with a nice flavor from the lemon and cumin. Smooth texture, and much enjoyed. Thanks! Made for the PRMR game.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Moroccan Spicy Bean Puree

    Serving Size: 1 (109 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 200.3
     
    Calories from Fat 66
    33%
    Total Fat 7.3 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 299.5 mg
    12%
    Total Carbohydrate 27.5 g
    9%
    Dietary Fiber 6.2 g
    25%
    Sugars 2.4 g
    9%
    Protein 8.1 g
    16%

    The following items or measurements are not included:

    bean stock

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