Recipes
Recipes
North African Sugar Bean Stew
Indulge in the flavours of North Africa with this hearty stew! Packed with KOO sugar beans, KOO pearl barley, and tender chunks of sweet butternut, it's a comforting and satisfying meal. This dish isn't just delicious - it's also a nutritional, combining legumes, pearl barley, and vegetables to create a complete protein perfect for your vegetarian patrons or guests.
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Ingredients
Yield: 10 portions
- 125 ml Extra-virgin olive oil, more for serving
- 300 g Leeks, white and green parts, diced
- 100 g Parsley, leaves and stems separated
- 40 g Fennel, finely diced, fronds reserved
- 3 Garlic cloves, finely chopped
- 2 ½tbs Baharat (see note)
- ½ Cinnamon stick
- 30 ml All Gold Tomato Paste
- 2 Sachets Benny Stock Sachets, mixed with 1,5 l of boiled water
- 100 g KOO Pearl Barley
- 10 g Kosher salt, more as needed
- Pinch Saffron, crumbled (optional)
- 4 cups KOO Sugar Beans, cooked
- 300 g Butternut, peeled and diced
- 50 g Turnip, peeled and diced
- 50 g KOO Red Lentils, soaked overnight
- Plain yogurt and Aleppo pepper or hot paprika, for serving
Note: Baharat is a Middle Eastern spice mix. You can buy it at specialty markets or make your own. To make it, combine 2 tablespoons sweet paprika, 1 tablespoon ground coriander, 1 tablespoon ground cumin, 1 tablespoon ground turmeric, 2 teaspoons black pepper, 1 teaspoon grated nutmeg, 1 teaspoon ground cardamom and 1 teaspoon allspice.
Method
- In a large pot over medium heat, heat oil and cook leeks until they begin to brown, 10 - 12 minutes.
- Finely chop parsley stems. Stir into pot, along with diced fennel and garlic.
- Cook for 2 minutes. Stir in baharat, cinnamon and All Gold Tomato Paste, and cook until paste begins to caramelise, about 2 minutes.
- Stir in prepared Benny Chicken Stock, 3 cups water, the KOO Pearl Barley and the salt.
- Bring to a gentle boil, stir in saffron, if using, and reduce heat to medium. Simmer uncovered for 40 minutes. Stir in KOO Sugar Beans, butternut, turnip and KOO Red Lentils; cook until KOO Pearl Barley and KOO Red Lentils are tender, about another 40-50 minutes. Taste and adjust seasonings, if desired. Remove cinnamon stick.
- Ladle stew into bowls. Spoon a dollop of yogurt on top and drizzle with olive oil. Garnish with parsley leaves, fennel fronds and Aleppo pepper or paprika.
