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!
Ingredients:
- 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
Directions:
- 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.
- Enjoy.
Lovely photography Eva …
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Thanks John, welcome to my blog. I’m heading over to check out your blog.
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Wow, this dish looks fabulous! I love using a pressure cooker too. Saves time and turns out yum!
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Looks fantastic Eva! I love Moroccan-inspired foods. I would love to add some crunchiness when I get around to trying out this recipe. What type of nut would you suggest adding?
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What a gorgeous dish!! Looks extremely tasty! I love the presentation
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Welcome to my blog, so nice of you to comment. I’m very flattered.
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This is so cute.. it’s not often we find a recipe for One (1).. and given my shabby math skills.. even I could x by 4 or 6:) I love spices, this looks like a good one!!
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Thanks Barbara. I actually made four servings so we had it for lunch the next day.
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I love it when you go Moroccan! This sounds fantastic.
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Thanks Greg, we finally bought that cookbook in that article you had emailed me when we announced our trip to Morroco!
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I love pressure cooker recipes! Thanks Eva! 😀
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It really cuts the cooking time down significantly, Lorraine.
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Love navy beans…never tried them combined with mushrooms though. Looks very tasty.
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We’ve made this recipe as a ‘risotto’ with just mushrooms and onions. It’s very tasty indeed, Angie.
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I haven’t really had Moroccan food before, but this looks super delicious..time to give it a go I think. 🙂
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Hi Jenny, Moroccan is an infusion of layered flavours, much like Indian. I really love the warmth of the spices, often cinnamon, cloves, nutmeg and cumin, ginger etc. They are so satisfying.
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There must be wonderful flavours in this vegetarian dish. I love how colourful it is. This must be quite filling yet very good for you and low in fat. This looks like a great mid-week meal xx
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That it was Charlie, hearty and filling but not fattening.
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What a creative dish Eva! I love the flavors in this and I think some dates or currants would be delicious as well. I can’t wait until we cook from Morocco. You know I’ll be coming to you for tips. 🙂
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There is a wonderful cookbook of modern Morrocan cooking (actually Greg brought it to my attention some time ago). http://www.amazon.ca/gp/aw/d/1579654290/ref=redir_mdp_mobile/192-9641970-1926563
The recipes look great and likely kid friendly too!
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Lovely vibrant colours – bet it tastes great! I’ve never been much of a fan of dates but I bet raisins would be a great addition, as you remarked!
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Raisins or even figs or prunes too, Charles! Just a hint of sweetness with all the flavours going on.
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Beautiful presentation of a yummy, flavorful dish! I’d love to go to Morocco…but till that day, I’ll just have to enjoy a bit of their cuisine till then~~
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We were there last November Liz, it was a very pleasant holiday; we took two cooking courses which have us the basics of Moroccan cuisine.
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Such a great, flavorful dish, Eva, and so nicely presented, too. It’s been a while since yo’ve taken us back to Morocco and it’s good to see you’ve not forgotten what you learned while there … Like you ever would. 🙂
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Thanks John, the flavours of this dish really did take me back. It’s also nice to change up an old favourite recipe.
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What a wonderful Moroccan and Indian fusion! So beautiful and full of amazing flavours. And once more very light and healthy. Thank you for this great recipe!
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Thanks Sissi, fhe flavours were indeed very tasty.
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Do you really eat out of tea cups, Eva? Or do you just photograph food in them?
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It’s a two-handled tureen type food dish Karyn – Even if it only had one handle, a single handle doth not a tea-cup make :p
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I looked at it from every angle that I could, Charles, and it looked like a tea cup to me. And that would be “Sharyn,” with an “Sh,” like “Shhhhh.”
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Ah yes – I’m not entirely sure why I wrote Karyn… must have been thinking of something else as I wrote because I remember having the name “Sharyn” in my mind as I started writing.
One side of the dish, which is actually this one here is obscured in all photos so the other handle can’t be seen. It’s a pretty dish I think.
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It’s actually a consomme bowl Sharyn, with two handles indeed. It holds approximately 1.5 cups of liquid, so it’s not a massive amount of food, but I like it because it photographs so well.
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What a great, inspired dish! Such wonderful flavor combinations – and I would definitely add some raisins!
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Yes, Bill the raisins would have certainly been a wonderful addition.
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Does this make you wish you were in Morocco? Nice that it makes a big batch — with lots of leftovers for other meals! I always love that.
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Hi Barb, Morocco was a lovely trip and we brought back many food memories. I live left overs like this one because the flavours actually improve the following day.
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This dish looks simply delicious because
1. I love love love Moroccan
2. I love beans 😀
Cheers
Choc Chip Uru
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Thanks CCU, I love beans too.
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