Rice with beans and cabbage
6 servings
50 minutes
Rice with beans and cabbage is a vibrant dish of Moroccan cuisine that combines spicy and rich flavors. Its aroma is based on cumin, adding an Eastern note, while tomato paste adds a slight tanginess. Tender cabbage sautéed in butter softens the texture, and spicy Thai sauce adds zest. Beans provide heartiness and a hint of sweetness, while rice serves as a harmonious base. This combination of ingredients makes the dish versatile: suitable for both a light lunch and a dinner with an Eastern touch. Historically, such recipes emerged due to the influence of trade routes connecting Morocco with the Middle East and Europe.
1
In a small saucepan, heat vegetable oil. Add onion, pepper, garlic, tomato paste and sauté for about 5 minutes. Then add water, rice, cumin, salt and bring to a boil. After that reduce the heat to low and cook until the rice is tender for about 20 minutes.
- Onion: 1 head
- Bell pepper: 1 piece
- Finely chopped garlic: 1 clove
- Tomato paste: 1 tablespoon
- Vegetable oil: 3 tablespoons
- Water: 3.5 glasss
- Rice: 2 glasss
- Ground cumin: 1 teaspoon
- Coarse salt: 1 teaspoon
2
While the rice is cooking, melt butter in a pan and sauté the cabbage over medium heat until it becomes soft. This will take about 8 minutes. Season with salt and hot sauce.
- Vegetable oil: 3 tablespoons
- Cabbage leaves: 6 bunchs
- Coarse salt: 1 teaspoon
- Thai hot sauce (sriracha): 1 tablespoon
3
Remove the cooked rice from the heat and mix in the beans and cabbage. Stir until the ingredients are evenly distributed.
- Canned red kidney beans: 400 g
- Cabbage leaves: 6 bunchs