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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sort, rinse, soak and cook the beans overnight. | 2. In the morning strain off the water. | 3. Put the beans in a pot along with water and cook for 45 minutes. | 4. Drain off water and save back 1 cup of bean stock. | 5. In medium-size pot, heat the oil over medium heat. | 6. When hot, add onions and garlic and saute until the onions are translucent. | 7. Add the paprika, red pepper and cumin. | 8. Saute 2-3 minutes. | 9. Stir in the beans, stock, lemon juice, salt and pepper and mix thoroughly. | 10. Pour the mixture into a blender or food processor and puree until smooth. | 11. Taste and adjust the seasonings if necessary. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cannellini	1 1/2	cups	cooked	-	-	-	-
bean stock	1	cup	reserved	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic clove	3		minced	-	-	-	-
paprika	1 1/2	1/2	sweet	9.729	1.8627	0.4878	0.4447
red pepper	1/4	teaspoon	ground	0.3125	0.0688	0.0146	0.0034
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
lemon	1			1.2808	0.4116	0.0486	0.0132
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187

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