Moroccan Baked Beans àla Mourad

In my continued quest to cook as much as possible from my pantry, I honed in on two cans of Great Northern Beans, originally bought to stock our summer cottage larder, but never used. I suspect that they were several years old, and had made the trip up and back from NYC to Pennsylvania at least twice, if not more. (We empty the larder at the cottage when we shut things down for the season.) Canned beans have a shelf life of 2-5 years, so I knew I was on safe ground using them, and I was determined they were not going to be traveling anymore, unless it was to my kitchen table. Also calling to me was a jar of homemade toasted bread crumbs, which had been languishing in the freezer for almost a year now. Putting the two together, it seemed like a casserole of some kind would be in order. I also have a new quest to cook more from my cookbook collection. (I know, I have many quests, just call me Don Quixote…) In this case, I found the perfect recipe in Mourad – New Moroccan. This gorgeous tome was gifted to me by my foodie brother Joe, who became acquainted with the author, Mourad Lahlou, in San Rafael, where Lahlou had opened Kasbah, his first US restaurant. Since then, Lahlou has become renowned across America for his modern take on his native Moroccan food, epitomized at his Michelin-star restaurant Mourad in San Francisco. Also, he is really cool looking, check out those arm tats… His current chef de cuisine at Mourad, Rasika Venkatesa, also has an arm...
Source: The Blog That Ate Manhattan - Category: Primary Care Authors: Tags: Uncategorized beans feta moroccan mourad onion tomato Source Type: blogs