Ingredients for Navy Beans With Moroccan Flavor
- Dried Navy Beans
- 4 cups water
- Tomato Paste
- Garlic Cloves
- Onion
- 1/4 cup chopped fresh parsley
- Beef Bouillon Cubes
- Cumin
- Paprika
- 1/2 teaspoon salt
- Black Pepper
- 1/4 teaspoon turmeric
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How to Make Navy Beans With Moroccan Flavor
- Rinse 1 cup of dried navy beans under cold water.
- In a pressure cooker, combine the rinsed beans, 4 cups of water, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, 1/4 teaspoon cinnamon, 1/4 teaspoon cayenne pepper (optional), 1/2 teaspoon salt, and 1/4 cup chopped fresh cilantro.
- Secure the lid and cook on high pressure for 15-20 minutes after the pressure cooker begins to hiss.
- Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
- If using a regular pot, combine all ingredients in a large pot and bring to a boil. Reduce heat to low, cover, and simmer for 45-60 minutes, or until beans are tender. Add more water if needed to prevent sticking.
- Stir in 1/4 cup chopped fresh parsley before serving. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
17g
Fat
1g
Carbs
13g
