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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drain the beans & rinse well, then place them in a large saucepan. | 2. Add the 1 generous pinch of saffron threads (crushed) & 1 1/2 quarts water, then bring to a boil over medium-high heat. | 3. Add butter, then reduce heat to low & simmer, covered, for 30 minutes. | 4. 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. Just before beans are ready, add salt to taste. | 6. 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. Taste & adjust the seasoning, if necessary. | 8. Serve hot, warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cannellini bean baking soda	2 1/2	cups	soaked	-	-	-	-
saffron thread	1	pinch	crushed	-	-	-	-
butter	5	tablespoons	unsalted	427.5	19.6425	13.3575	36.0
onion	3			132.0	30.822	3.63	0.33
flat leaf parsley	1/4	cup	chopped	-	-	-	-
white pepper	1	teaspoon		7.104	1.6466	0.2496	0.0509
salt	1/8	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.