Beans taste best, says Aliza Green, when made with highly flavored condiments and served while the beans are still warm. This paprika-colored salad includes bold accents from Morocco like hot paprika, preserved lemon, toasted cumin and jet-black nigella seeds.
Moroccan White Bean Salad with Nigella Seeds
2 tablespoons nigella seeds
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
Juice of two lemons
1 tablespoon finely chopped garlic
2 tablespoons sweet paprika
2 tablespoons hot paprika
2 teaspoons ground toasted cumin seeds
Kosher salt, to taste
Fresh ground black pepper, to taste
1 preserved lemon, rind only, diced (click here for recipe to make your own Moroccan Spiced Preserved Lemons, or use purchased)
1/4 cup chopped fresh cilantro leaves (about 1/4 of a bunch)
6 cups homemade cooked cannellini beans
In a heated, dry skillet, toast the nigella seeds, shaking constantly until their aroma is released. Remove from the heat and cool.
Using a hand-held or standard blender, blend the olive oil, vinegar, lemon juice and garlic. When smooth and creamy, blend in the sweet and hot paprika, cumin, salt and pepper.
Scrape off and discard the pulp and white pith from the preserved lemon; finely dice the rind. Pour the dressing over the beans and toss with most of the nigella seeds, most of the cilantro and most of the diced lemon. Serve the salad garnished with the remaining nigella seeds, cilantro and lemon.
Makes 8 servings.
From “Beans” by Aliza Green