Fassuliah K Dra Beans with Saffron Morocco North Africa
Embark on a flavorful journey to North Africa with Fassuliah K Dra, a comforting Moroccan white bean stew infused with the vibrant essence of saffron. This hearty, plant-based dish combines tender white beans with a medley of aromatic spices, including cumin and paprika, all simmered in a rich tomato-based broth. A touch of golden saffron elevates the stew’s depth, while fresh cilantro and zesty lemon wedges add a refreshing finish. Perfectly suited for cozy dinners, this recipe pairs beautifully with crusty bread or fluffy couscous, making it a versatile and nutritious choice for any occasion. Naturally vegan and packed with bold, warming flavors, it’s ideal for anyone looking to explore the culinary treasures of Moroccan cuisine.
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Recipe Information
Ingredients
- 200 g dried white beans (such as cannellini or navy beans)
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 3 medium ripe tomatoes, chopped
- 1 tsp ground cumin
- 1 tsp ground paprika
- 0.5 tsp saffron threads
- 60 ml boiling water
- 500 ml vegetable stock or water
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro, chopped
- 4 lemon wedges (for serving)
Instructions
Rinse the dried white beans thoroughly and soak them in a large bowl of water overnight or for at least 8 hours. Drain and rinse before use.
In a small bowl, steep the saffron threads in 60 ml of boiling water. Set aside to bloom.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the chopped tomatoes, ground cumin, and paprika. Stir well and let the mixture cook for 5 minutes until the tomatoes begin to break down into a sauce.
Pour in the saffron water along with the vegetable stock (or water). Add the pre-soaked beans to the pot and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the beans simmer gently for 60-75 minutes, or until the beans are tender. Stir occasionally to prevent sticking.
Season the dish with salt and black pepper, adjusting to taste.
Once the beans are fully cooked, remove the pot from heat and stir in the chopped cilantro.
Serve hot with lemon wedges on the side, and enjoy with crusty bread or couscous.
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4224 mg | 184% | |
| Total Carbohydrate | 168.9 g | 61% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 27.5 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 486 mg | 37% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 5533 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
