🇲🇦 MoroccoCatalog recipe
Black beans and zucchini simmered down in a cumin-and-paprika tomato sauce, a pantry-can riff on the bean stews Moroccan kitchens build around whatever is on the shelf.
For 4 servings.
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Warm the olive oil in a large skillet and soften the onion and bell pepper over medium heat, about 5 minutes.
Stir in the garlic, cumin, paprika and cinnamon and cook 30 seconds until fragrant.
Add the zucchini and canned tomato and simmer uncovered until the zucchini softens, about 8 minutes.
Stir in the black beans and simmer 6 minutes more, until warmed through and the sauce clings to the beans.
Season with salt, pepper and the lemon juice.
Scatter with cilantro and serve with bread or rice.
Morocco's own bean stews lean on chickpeas and dried fava beans, simmered low with cumin and paprika until the broth turns thick — bessara, the fava version, is a breakfast dish in its own right. Black beans aren't part of that tradition, but they take the same spicing well and turn a couple of pantry cans into the same kind of dish on a night when nothing else is stocked.
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Nothing here yet — questions about technique, timing, and substitutions all welcome.