Ingredients
-
2 1/2
-
1
-
5
-
3
-
1/4
-
1
-
1/8
-
-
-
-
-
-
-
-
Directions
Fassuliah K’dra — Beans With Saffron (Morocco – North Africa), This recipe was found in the 2002 cookbook, Mediterranean Street Food Preparation time does not include the time for the beans to soak , 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, 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
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Steps
|
1
Done
|
Drain the Beans & Rinse Well, Then Place Them in a Large Saucepan. |
|
2
Done
|
Add the 1 Generous Pinch of Saffron Threads (crushed) & 1 1/2 Quarts Water, Then Bring to a Boil Over Medium-High Heat. |
|
3
Done
|
Add Butter, Then Reduce Heat to Low & Simmer, Covered, For 30 Minutes. |
|
4
Done
|
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
Done
|
Just Before Beans Are Ready, Add Salt to Taste. |
|
6
Done
|
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
Done
|
Taste & Adjust the Seasoning, If Necessary. |
|
8
Done
|
Serve Hot, Warm or at Room Temperature. |
