Bean soup

Bean soup

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
400g dried haricot beans
2 tablespoons olive oil
1 large onion, chopped
1 tablespoon see method for ingredients
2 fresh bay leaves
1 tablespoon olive oil
1/2 tablespoon harissa
sea salt
1 teaspoon cumin
1/2 teaspoon ginger
arab–style flatbread

Method

  1. Soak 400g dried haricot beans in cold water overnight. Heat 2 tablespoons olive oil in a large saucepan over a medium heat, then add 1 large chopped onion and 1 tablespoon tomato pureé and sauté until the onion is softened. Drain the haricot beans and add to the saucepan. Add 2 fresh bay leaves and enough water to just cover the haricot beans, then bring to the boil, skimming any foam off the surface with a slotted spoon. Lower the heat and simmer for 1 1/2 hours or until the beans are tender and liquid has thickened. Remove and discard the bay leaves.
  2. Transfer 6 tablespoons of beans to a small bowl. Add 1 tablespoon of olive oil, 1/2 tablespoon harissa and a pinch of sea salt and combine. Set aside until ready to use.
  3. Add 1 teaspoon cumin and 1/2 teaspoon ginger to the beans in the saucepan, then transfer the bean mixture, in batches if necessary, to a food processor and blend until smooth.
  4. Reheat gently, then serve in bowls topped with the bean mixture and some Arab–style flatbread on the side
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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