1 cup dry canelli beans soaked in water overnight
(or use a 15 oz can of beans for half the cooking time)
1 TBSP Smen (or Ghee)
1 small onion, chopped
1 clove of garlic, minced
¼ cup fresh cilantro, chopped
3 large tomatoes (grated, no skin)
Or one 15 oz can of diced tomatoes
1 TBSP tomato paste
1 tsp Harissa Paste
Small pinch of Saffron (approx. 20 threads)
2 tsp of Moroccan Lentil Spice (appropriate for all beans and legume recipes)
2 cups of broth (See note below)
Salt and Pepper to taste
Olive Oil & Cumin powder to drizzle
½ Cup Harissa Paste for serving as a condiment
If beans are still hard, precook them in a separate pot of water with NO SALT. Add a bay leaf to the water. Let cook until bean is half way soft (almost cooked). Strain the beans from the water when done. Skip if using canned beans.
In a large pot, heat up a tablespoon of smen. Add onion and garlic to sauté for few minutes until translucent and soft. Add strained half-cooked beans, tomatoes, cilantro, harissa and tomato paste, and all the spices. Add two cups* of your favorite broth.
Cook on medium heat for 35 minutes or until beans are soft and ready to eat. After you serve, season each individual bowl with a drizzle of Olive Oil, Cumin Powder and Harissa Paste.
Note: *Depending on how thick or thin you like your soups, you can adjust between one and four cups of broth.