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White Bean Tagine

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Ingredients
  Sesame seeds 1 Teaspoon
  Onion 1 Large, chopped
  2% milk 360 Milliliter (1 1/2 Cups, Low Fat)
  Couscous 10 Ounce (1 Package, 285 Grams)
  Canned cannellini 30 Ounce, drained, rinsed (2 Cans, 425 Grams Each)
  Vegetable broth 120 Milliliter (1/2 Cup)
  Honey 45 Milliliter (3 Tablespoons)
  Ground ginger 1⁄4 Teaspoon (3 Tablespoons)
  Ground cinnamon 1⁄4 Teaspoon
  Ground saffron/A large pinch of saffron threads 1⁄8 Teaspoon
  Ground white pepper 1⁄8 Teaspoon
  Apricots 12 Ounce, pitted and quartered (6 Pieces, 340 Grams)
  Cilantro leaves 15 Gram (1/3 Cup)
  Salt To Taste
Directions

1. Toast sesame seeds in a wide nonstick frying pan over medium heat, stirring often, until golden (about 3 minutes). Remove from pan; set aside.
2. In same pan, combine onion and 1/4 cup (60 ml) water. Cook over medium-high heat, stirring often, until onion is soft (about 5 minutes); add water, 1 tablespoon (15 ml) at a time, if pan appears dry. Remove from heat.
3. In a 2- to 3-quart (1.9- to 2.8-liter) pan, bring milk and 1 cup (240 ml) water just to a boil over medium-high heat. Stir in couscous; cover, remove from heat, and let stand until liquid has been absorbed (about 5 minutes). Keep warm; fluff occasionally with a fork
4. Meanwhile, to onion mixture, add beans, broth, honey, ginger, cinnamon, saffron, and white pepper. Bring to a boil over medium-high heat. Then reduce heat so mixture boils gently; cook, stirring occasionally, for 5 minutes. Add apricots; cook, stirring gently, just until heated through (about 3 minutes).

Recipe Summary

Method: 
Boiled
Ingredient: 
Bean

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