Moroccan Spicy Bean Puree
Spread on pita bread or use as a dip for raw vegetables or pitas. From The Bean Harvest Cookbook
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1 1⁄2
- 1cup bean stock, reserved
- 2tablespoons olive oil
- 1
- 3
- 1 1⁄2teaspoons sweet paprika
- 1⁄4teaspoon ground red pepper
- 1teaspoon ground cumin
- 1
- 1⁄2teaspoon salt
- 1⁄4
Advertisement
DIRECTIONS
- Sort, rinse, soak and cook the beans overnight.
- In the morning strain off the water.
- Put the beans in a pot along with water and cook for 45 minutes.
- Drain off water and save back 1 cup of bean stock.
- In medium-size pot, heat the oil over medium heat.
- When hot, add onions and garlic and saute until the onions are translucent.
- Add the paprika, red pepper and cumin.
- Saute 2-3 minutes.
- Stir in the beans, stock, lemon juice, salt and pepper and mix thoroughly.
- Pour the mixture into a blender or food processor and puree until smooth.
- Taste and adjust the seasonings if necessary.
Advertisement