Time has come to talk about cooking that heals... The one that really nourishes your body and cheers you up. This question is more and more on my mind when I am thinking about my evening meals. No matter how much I love salads, they just can't satisfy me in these fall fresh evenings anymore.
Actually, with the change of season, we are more vulnerable, in terms of energy and mood. This is why I am working on a new project with a friend of mine, Eloïse, who is an Ayurvedic consultant. How to integrate Ayurveda wisdom in simple Mediterranean recipes? That sounds like a challenge we couldn't miss!
In the next weeks, we will present you some recipes to help you deal with the change of season, recover energy and regenerate the body. I am so excited about this project, and I think the outcome will be very interesting!!
In the mean time, Autumn is such a great source of inspiration for cooking. And there are so many products I would like to use or try... So before they disappear from the market, I would like to share with you one of my favorite "comfort food" recipes with fresh white beans. They are excellent for health, an amazing source of proteins and minerals, very valuable for people on vegetarian diets. And the season is short, so I am taking the opportunity to cook them a few last times before next year ;)
This stew recipe is very easy and so warming. The taste of ras-al-hanout itself will make you travel!
Moroccan Fresh White Bean Stew
1 kg fresh white beans, to be shelled
A onion, diced
3 garlic cloves, sliced
1 pepper, diced
1 zucchini, diced
A few cherry tomatoes
1 laurel leave
1 tbsp thyme powder
1 tsp ras-al-hannout
½ tsp paprika / cayenne
3 tbsp olive oil
Pour the vegetables and garlic in a casserole. Brown them into a little amount of olive oil, for a few minutes. Add the white beans, shelled. Add some oil. Brown the preparation over medium heat, for 5-7 minutes, until the vegetables are softened.
Gradually add lukewarm water until the beans are almost covered with it. Add the laurel. Cook for about 25 minutes, over medium heat. When the beans are almost cooked, add the spices and the thyme. Serve hot.
Hi there! I'm Majda.
Foodie, yogini, life lover!
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