Best 3 Fassuliah Kdra Beans With Saffron Morocco North Africa Recipes

FASSULIAH K'DRA -- BEANS WITH SAFFRON (MOROCCO - NORTH AFRICA)

Steps:

• Drain the beans & rinse well, then place them in a large saucepan.
• Add the 1 generous pinch of saffron threads (crushed) & 1 1/2 quarts water, then bring to a boil over medium-high heat.
• Add butter, then reduce heat to low & simmer, covered, for 30 minutes.
• 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.
• Just before beans are ready, add salt to taste.
• 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.
• Taste & adjust the seasoning, if necessary.
• Serve hot, warm or at room temperature.

NORTH AFRICAN-STYLE BEANS

Steps:

• Clean and soak the beans overnight.
• In a large, heavy pot, heat the oil over medium-high heat. Add the onion and carrot and cook, stirring frequently, until the vegetables are soft but not browned, about 5 minutes. Add the garlic, cinnamon, cloves and saffron and cook for about 1 minute longer. You can wrap cinnamon stick and cloves in cheese cloth for easy removal.
• Drain the beans and stir them into the pot. Add the cilantro and parsley sprigs and enough stock or water to cover by 1/2 inch. Cook until the beans are tender.
• Stir in the tomato and salt and pepper to taste and simmer until the flavors are well blended, about 20 minutes. Remove bay leaves, cinnamon and cloves before serving.

NORTH AFRICAN BEAN STEW WITH BARLEY AND WINTER SQUASH

Steps:

• In a large pot over medium heat, heat oil and cook leeks until they begin to brown, 10 to 12 minutes.
• Finely chop cilantro stems. Stir into pot, along with diced fennel and garlic. Cook for 2 minutes. Stir in baharat, cinnamon and tomato paste, and cook until paste begins to caramelize, about 2 minutes.
• Stir in broth, 3 cups water, the barley and the salt. Bring to a gentle boil, stir in saffron, if using, and reduce heat to medium. Simmer uncovered for 40 minutes. Stir in beans, squash, turnip and lentils; cook until barley is tender, about another 20 to 30 minutes. Taste and adjust seasonings, if desired. Remove cinnamon stick.
• Ladle stew into bowls. Spoon a dollop of yogurt on top and drizzle with olive oil. Garnish with cilantro leaves, fennel fronds and Aleppo pepper or paprika.