This weeknight meal started out to be a navy bean curry, but I went a little overboard on the spices and it ended up with the flavouring of our holiday in Morocco. If you please you could add some raisins, currents or even dates. Perhaps a nut or two for some crunch. All in all a very flavourful recipe that I hope you will enjoy.
Moroccan Inspired Navy Beans with Mushrooms
Serves 1 (just multiply by the number you need). I eyeballed this recipe, so if you decide to make it, make sure you alter it to your own taste! The only important bits are to soak the beans and cook them all the way through, the rest is really up to you!
- 75 g dried Navy Beans, soaked overnight
- 1 cup finely chopped sweet onion
- 1-3 cloves of garlic finely minced (I like my microplane for this)
- 1/4 cup dried mushrooms, reconstituted in warm water, liquid reserved
- 1 1/2 cups fresh cremini and white mushrooms, sliced thickly
- 1 tsp Garam Masala
- 2 tsp Meat Masala
- 3 tsp curry powder
- 1 tsp cumin
- 1 tsp ginger (I used the powdered Moroccan ginger)
- 1 tbsp white vinegar
- 1/2 cup chicken stock
- Water, as much as the beans will absorb
- 1/2 cup celery chopped
- 1/4 cup grape tomatoes cut in half
- 1 tbsp cilantro, chopped
- 1 tbsp green onions
- Hot pepper flakes (to taste)
- Non-stick spray
- Lightly spray a pressure cooker with non-stick spray and heat. Add onions. Cook the onions until they are brown, you’ll have to watch this as the spray doesn’t really give you enough fat so you’ll need to add very little bits of the stock. We don’t want to steam the onions, we want to BROWN them.
- Add 1-2 minced cloves of garlic and ALL of the dry spices and cook until you can smell the wonderful aroma (you are cooking the bitterness out of them). Add the drained beans and cook for a minute or so.
- Add the white vinegar and mix well. Add the remaining stock and about 2 cups of water. Close the lid and put the timer on for 10 minutes. At the end of 10 minutes, check to see if the beans have absorbed all of the water (how fast they absorb will depend on how dry they were…and how long you soaked them. Cooking the beans can take anywhere from 30 minutes to 1 hour). Keep adding water, or the reserved mushroom liquid until the beans are soft.
- In the meantime, heat a skillet and spray lightly with the non stick spray. Add the mushrooms and sauté until they are cooked (even the rehydrated ones). About half way through the cooking, add the remaining minced garlic. Set aside.
- When the beans are fully cooked, add the mushrooms, chopped celery and tomatoes and heat through.
- Serve garnished with the cilantro, green onions and hot pepper flakes.