Fassuliah K'dra - Beans with Saffron (Morocco - North Africa)

Name: Fassuliah K'dra - Beans with Saffron (Morocco - North Africa)
Prep time: 5 min
Cook time: 65 min
Total time: 70 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2.5 cup dried cannellini beans; 1 pinch saffron thread; 5 tbsp unsalted butter; 3 medium onions; 0.25 cup flat leaf parsley; 1 tsp white pepper; 0.125 tsp salt

Cannellini beans and parsley simmered on the stove and spiced with saffron for a Moroccan dish.

1 hr 10 min · Serves 6 · Medium

Ingredients

591.47 mldried cannellini beans, soaked overnight in plenty of water with 1/2 teaspoon baking soda
1 pinchsaffron thread, a generous pinch, crushed
5 tbspunsalted butter
3 medium onions, thinly slices
59.15 mlflat leaf parsley, finely chopped
1 tspwhite pepper
0.13 tspsalt, to taste

Method

Start cooking mode

Time: Prep 5 min · Cook 65 min · 70 min total
Difficulty: medium

1
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.
2
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.
3
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.
4
Taste & adjust the seasoning, if necessary. Serve hot, warm or at room temperature.