Moroccan White Bean Chili

Name: Moroccan White Bean Chili
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Yield: 18 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 lb great northern bean; 2 cup chopped onions; 1.75 cup chopped celery; 1.333 cup chopped carrots; 2 tbsp minced fresh garlic cloves; 4 tsp ground cumin; 4 tsp paprika; 2 tsp ground ginger; 1 tsp ground turmeric; 0.5 tsp fresh ground black pepper; 0.5 tsp salt; 0.25 tsp ground cinnamon; 0.25 tsp red pepper flakes; 3 cup water; 8 tbsp tomato paste; 3.5 cup chopped fresh garden paste and eating tomatoes; 4 cup water; 0.25 cup chicken bouillon granule; 1 tsp salt; 4 tbsp chopped fresh cilantro; 2 tbsp fresh lemon juice

Gently simmered great northern bean, celery and carrots, warmed with cumin and paprika.

3 hr 45 min · Serves 18 · Medium

Method

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Time: Prep 45 min · Cook 180 min · 225 min total
Difficulty: medium

1
In a non-stick 8-quart dutch oven pot, add onion, celery, carrot and garlic and sauté five minutes or until the vegetables are soft and translucent.
2
Stir in cumin and spice ingredients (through red pepper); cook 1 minute, stirring constantly.
1 min
3
Add the tomato paste and mix it inches. Quickly add the 3 cups water, the fresh diced tomatoes, and finally your soaked and drained bag of great northern beans.
4
Bring to a boil. Cover, reduce the heat, and simmer for 2 1/2 hours or until the beans are fork tender (or to your likeness)and the water has reduced to a nice stew-like texture.
120 min
5
Taste. Stir in the bouillon granules, salt-to-taste, and lemon juice. Taste. Take off the heat and stir in the cilantro. Serve over chunked up hearty mixed-grain bread or as-is.