A new household favorite in my home is plain apple-cinnamon bread. So I reasoned, why not mix it up a little? I modified the original recipe and included some streusel with glaze. The fall and winter seasons are ideal for it.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs |
| Additional Time: | 8 hrs |
| Total Time: | 10 hrs 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound dried red kidney beans, rinsed
- 2 quarts water
- 1 Moroccan-style preserved lemon, or to taste
- 1 tablespoon white sugar
- 1 tablespoon freshly ground black pepper
- 1 small red chile pepper, halved lengthwise
- 1 bay leaf
- 1 teaspoon garlic powder
- 1 teaspoon anise seed
Instructions
- Place kidney beans into a large container and cover with about 1 quart water; let stand 8 hours to overnight. Drain.
- Combine beans, 1 quart water, preserved lemon, sugar, black pepper, red chile pepper, bay leaf, garlic powder, and anise seed in a stockpot; bring to a boil. Reduce heat to low, cover stockpot, and simmer for 1 hour.
- Remove lemon, bay leaf, and red chile pepper from bean mixture. Mash about 10% of the beans against the sides of the stockpot using the back of a spoon. Cover stockpot and simmer for 45 minutes more.
- Remove cover from stockpot and simmer beans until beans are thickened and water is evaporated, about 15 minutes more.
- Use dry beans, not canned. Amazingly cheap, they have a much better texture and more flavor.
- The preserved lemon piece is notably better than fresh lemon. Keep them on hand: they are very very simple to make, and a wonderful seasoning for many dishes. If you must, substitute fresh whole lemon plus 1 teaspoon salt.
- The nutrition data for this recipe includes the full amount of the sodium from the preserved lemon. The actual amount consumed will vary.
Reviews
So spicy I had to have a spoonful of sour cream with every spoonful of the beans. My housemate, who eats much spicier food than I prefer, thought it was too hot. I’ve added rice. I’ve tried adding sugar. I’ve added more liquid. Nothing helps. Where do I go for my money back on the expensive salt preserved lemon?
I didn’t get much flavor out of these aside from the overwhelming taste of black pepper. In my opinion the pepper should be cut by at least half and some salt added. A drizzle of vegetable oil would add some body and flavor as well.
I would make this again. I just used the slow cooker and added the flavour ingredients after the beans were cooked and rinsed again to cook the flavours in after. Love the lemon in it! Had it with plain yogurt. Yummy:)
These really are amazing and I don’t like anise. Albeit I made a half portion, I did not change the ingredients and loved the flavour. I found that there is a bit more liquid than I care for and may reduce the amount next time. (It may depend on the beans though.) I will add more hot peppers (maybe fresh ones) next time as we like things spicy but I won’t change the spices or preserved lemon, because it is exactly those things that make these amazing.