White Bean and Carrot Tagine

By: Coco Morante

White Bean and Carrot Tagine
Ras el hanout is one of my favorite spice blends, and it works well in this Moroccan-inspired stew of great Northern beans and soft, silky carrots. Recipes vary for the spice blend (my favorite comes from Oaktown Spice Shop), but it’s always warmly sweet with paprika, cinnamon, and at least a hint of heat. Serve the tagine over couscous or with flatbread on the side. Low-sodium vegetable broth Makes about 2 Quarts This broth contains a fairly low level of sodium. It is comparable to store-bought low-sodium vegetable broth, low-sodium bouillon, and reduced-sodium Better Than Bouillon. If you use a full-sodium, store-bought broth in the recipes in this book, you may need to reduce the amount of salt and/or other salty ingredients.
cuisine icon Cuisine
Moroccan
cuisine icon Course
Soup
cuisine icon Difficulty
Medium
cuisine icon Duration
1-2 hours
cuisine icon Diet
Vegan
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
1-2 hours, 6 servings, bay, black peppercorns, carrots, celery stalks, chopped fresh mint, Coco Morante, contributed, cook 60 min, couscous, dried great northern beans, extra-virgin olive oil, fine sea salt, flat-leaf parsley, fresh lemon juice, garlic, large carrots, large yellow onion, low sodium vegetable broth, medium, moroccan, nutritional yeast, prep 10 min, pressure cook, ras el hanout, sauté, soup, tomato paste, vegan, water, yellow onion

prep icon Prep Time
10 min
cook icon Cook Time
60 min

serving icon Servings
6 Servings
Ingredients
  • 1 tbsp extra-virgin olive oil
  • 1 large yellow onion
  • 4 cloves garlic
  • 2 large carrots
  • 4 celery stalks
  • 2 tsp fine sea salt
  • 2 tbsp tomato paste
  • 2 tbsp nutritional yeast
  • 8 cups Water
  • 1 tsp black peppercorns
  • 2 leaves bay
  • 3 oz flat-leaf parsley
  • 2 1/2 cups dried great Northern beans
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic
  • 1 yellow onion
  • 3 cups low sodium vegetable broth
  • 1 lbs carrots
  • 1 1/2 tbsp ras el hanout
  • 1 tbsp tomato paste
  • 1 tbsp fresh lemon juice
  • 2 tbsp chopped fresh mint
  • couscous
Instructions
  • Select the Sauté setting on the Instant Pot, add the oil, and heat for 1 minute. Add the onion, garlic, carrots, celery, and salt. Sauté for about 10 minutes, until the vegetables give up some of their liquid and begin to brown just a bit. Stir in the tomato paste and nutritional yeast, then add 1 cup of the water and use a wooden spoon to nudge loose any browned bits from the bottom of the pot. Add the peppercorns, bay leaves, parsley, and remaining 7 cups water, making sure not to fill the pot more than two-thirds full.
  • Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program. Then select the Soup/Broth setting and set the cooking time for 10 minutes at High pressure. (The pot will take about 20 minutes to come up to pressure before the cooking program begins.)
  • Place a wire-mesh strainer over a large stainless-steel bowl. For a clearer broth, line the strainer with a double layer of cheesecloth.
  • When the cooking program ends, let the pressure release naturally for 30 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, wearing heat-resistant mitts, lift out the inner pot and pour the broth through the prepared strainer into the bowl. Discard the vegetables. Let the broth cool to room temperature. (To speed the cooling process, set the bowl in a larger bowl containing an ice bath.)
  • The broth can be used right away, stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 6 months.
  • Select the Sauté setting on the Instant Pot, add the oil and garlic, and heat for 2 minutes, until the garlic is bubbling but not browned. Add the onion and sauté for 5 minutes, until the onion is softened and the garlic is toasty and brown. Stir in the broth and use a wooden spoon to nudge loose any browned bits from the bottom of the pot. Stir in the carrots, ras el hanout, and the remaining 1 teaspoon salt. Stir in the beans, making sure all of the beans are submerged in the cooking liquid.
  • Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program. Then select the Manual or Pressure Cook, or Bean/Chili setting and set the cooking time for 30 minutes at High pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)
  • When the cooking program ends, let the pressure release naturally (this will take about 40 minutes). Open the pot and stir in the tomato paste and lemon juice. Taste and adjust the seasoning with salt, if needed.
  • Ladle the tagine into bowls. Drizzle with oil and sprinkle with mint. Serve hot, with couscous or flatbread.
Notes
  • If you don’t have ras el hanout, make your own by combining 2 teaspoons paprika, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper.
  • In a bowl, combine the beans with 4 cups water and 1 teaspoon of the salt. Let soak for 10 to 12 hours, or overnight. Drain the beans and set aside.
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