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Beans for breakfast was not something that I ever imagined I would be eating but, in Morocco it’s a common dish for breakfast or lunch. You’ll most often find it served in small street food stalls and it’s very inexpensive. It’s seriously one of our favorite dishes!
I would argue that the version cooked in a clay pot for hours is certainly the most tasty version however few of us have the pot or a charcoal oven that we can tend for 12 hours or more. Instead I tested out the recipe using an Instant Pot and while it’s not exactly the same it’s a fair substitute!
I decided to make this a completely vegetarian recipe but sometimes it is made by cooking with some meat. The most typical way you’ll find it in Morocco is actually with pieces of sheep stomach. But it can also be made with dried meat known as khlia (it’s a bit like beef jerky). For me, the vegetarian version works just fine!
I also think you’ll appreciate the ingredient list for this recipe is pretty basic, and you probably have most of these items on hand.
- 1 cup dried, white cannellini beans
- 5 garlic cloves (or more!)
- 1 Tbsp cumin
- ½ tsp salt
- ¼ c olive oil
- 1 Tbsp paprika
- 1 hot pepper such as jalapeno or serrano (optional)
- 2 cups water or broth (any type of broth)
Soak beans overnight in enough water to cover them completely as well as an inch or two additional as the liquid will absorb.
When you are ready to cook
In the instant pot add all of the ingredients and mix together.
Close the top and the valve.
Set to pressure and cook for 40 minutes.
The beans should be very soft and a thick liquid remaining. If it is still watery turn the saute option on and reduce the liquid. You also may want to use a fork to mash some of the bean to create a thicker sauce.
Serve as a main dish with bread to scoop it up or as a side dish.
**If you don't have time to soak the beans overnight you should soak them for a few hours at a minimum. You also will need to add some extra cooking time.
This dish can also be made in a normal pressure cooker on the stovetop. I would add an additional cup of liquid as it seems to evaporate quicker.
This dish is always eaten in Morocco with bread to scoop up the beans. If you have time to make it I suggest trying batbout as it’s my favorite bread to accompany this dish.
When this is served as a side dish, the main dish is often chicken or beef that has been grilled. The flavors really work together well. You can try this charmoula marinade to go with your chicken; or try making these hamburgers with harissa mayonnaise.