📝 About This Recipe
A treasure of the Sephardic and Maghrebi kitchen, these 'Sweet Beans' are a symbolic and soul-warming dish traditionally served during Rosh Hashanah or festive family gatherings. White beans are transformed into a glistening, amber-hued confection simmered with honey, warming cinnamon, and bright citrus zest. This dish perfectly balances the creamy texture of the pulses with a sophisticated sweetness that represents hopes for a sweet year ahead.
🥗 Ingredients
The Beans
- 2 cups Dry Cannellini or Great Northern beans (soaked overnight and drained)
- 6 cups Water (for boiling)
- 1/4 teaspoon Baking soda (to ensure tenderness)
The Sweet Glaze
- 3/4 cup Mild Honey (clover or wildflower works well)
- 1/4 cup Light Brown Sugar (packed)
- 3 tablespoons Extra Virgin Olive Oil (fruity and light)
- 1 large Cinnamon stick (Ceylon cinnamon preferred)
- 3 pieces Whole Cloves
- 2 strips Orange Zest (removed with a vegetable peeler)
- 1 inch Fresh Ginger (peeled and sliced into rounds)
- 1/2 teaspoon Kosher Salt (to balance the sugar)
Aromatics and Finish
- 1 teaspoon Orange Blossom Water (added at the very end)
- 1 tablespoon Toasted Sesame Seeds (for garnish)
- 2 tablespoons Slivered Almonds (lightly toasted)
👨🍳 Instructions
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1
Rinse the pre-soaked beans thoroughly under cold running water. Ensure all debris or broken beans are discarded.
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2
Place the beans in a large, heavy-bottomed pot (like a Dutch oven) and cover with 6 cups of fresh water. Add the baking soda; this helps break down the pectin and yields a creamier interior.
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3
Bring the water to a rolling boil over high heat. Skim off any white foam that rises to the surface with a slotted spoon.
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4
Reduce the heat to low, cover partially, and simmer for 60-75 minutes. The beans should be tender but still holding their shape perfectly—not mushy.
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5
Once tender, drain the beans, reserving exactly 1 cup of the starchy cooking liquid. Set the beans and liquid aside.
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6
Wipe out the pot and return it to medium heat. Add the olive oil, honey, brown sugar, and the reserved cooking liquid.
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7
Whisk the mixture until the sugar is dissolved and it begins to bubble gently.
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8
Add the cinnamon stick, cloves, orange zest, ginger slices, and kosher salt to the syrup. Let this infuse for 5 minutes over low heat.
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9
Gently fold the cooked beans back into the syrup. Be careful not to break the skins of the beans.
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10
Simmer uncovered for 20-25 minutes. Stir occasionally but gently. The syrup should reduce and thicken into a glossy, amber glaze that coats each bean.
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11
Remove the pot from the heat. Remove and discard the cinnamon stick, cloves, ginger, and orange zest strips.
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12
Stir in the orange blossom water. The residual heat will release its floral aroma without making it bitter.
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13
Allow the beans to sit for at least 15 minutes before serving. They are best served warm or at room temperature, as the sauce thickens further as it cools.
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14
Just before serving, sprinkle with toasted sesame seeds and slivered almonds for a delightful crunch.
💡 Chef's Tips
Always use dried beans rather than canned for this recipe to achieve the correct texture; canned beans will disintegrate during the glazing process. If the syrup becomes too thick or sticky, add a tablespoon of hot water to loosen it to a honey-like consistency. Be conservative with the orange blossom water; it is very potent and should provide a whisper of fragrance rather than an overwhelming perfume. For an even deeper flavor, you can toast the dry spices in the olive oil for 60 seconds before adding the honey and sugar. This dish tastes even better the next day, making it an excellent make-ahead option for busy holiday hosting.
🍽️ Serving Suggestions
Serve as a side dish alongside savory roasted lamb or brisket to provide a sweet counterpoint. Enjoy a small bowl as a unique Sephardic dessert paired with a glass of strong Moroccan mint tea. Use leftovers as a topping for plain Greek yogurt or labneh for a sophisticated breakfast. Pair with a crisp, chilled Kosher white wine like a Chenin Blanc or a light Riesling. Place in the center of a Mezze platter with salty cheeses and warm pita bread.