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Moroccan White Beans with Pangrattato and Chevre

Moroccan White Beans with Pangrattato and Chevre


This rich and creamy bean dish can be thrown together in a pinch with pantry staples or prepared in advance for a truly show-stopping dish. Smoky, spicy, creamy, these beans are a big hit as a standalone meal. Or throw them next to your favorite Mediterranean dishes.

Sop up the broth with crusty fried bread or your favorite lavash bread.



Don’t let this fancy word fool you. This is just herbed and toasted bread crumbs!

  • 1.5C Panko Bread Crumbs (Sub for leftover and dried out sourdough, ciabatta, or baguette blitzed in a food processor.)
  • 2T Butter
  • 1 clove Garlic, sliced
  • Italian Herb mix
  • 2T Chopped Flat Leaf Parsley
  • 1t Allepo Pepper Flake
  • S&P


A log of chevre (goat cheese) usually comes in a 4oz tube. This can be prepurchased compounded with herbs and spices, or you can make your own.

  • 4oz Plain Chevre, softened
  • 1 Shallott, minced
  • 1 Lemon, zested
  • Other complementary herbs and spices


  • 1Lg Red Onion, shaved
  • 1T Sun-dried Tomato Paste
  • 1T Tomato Paste (Or 2T if not using Sun-dried)
  • 8oz Chardonnay
  • 1T Garlic, minced or paste
  • 1T Smoked Paprika
  • 1T Parsley, minced (2T if using dried)
  • 2 14oz Cans of White Beans, can liquid reserved OR 28oz of dried White Beans, brined and rinsed. [Note: For 1L (1000g) of water, use 30g (1T) of salt]
  • 2C Chicken or Vegetable Stock (if using dried beans)



  1. Over a medium heat, melt butter and heat until golden.
  2. Add garlic and fry until fragrant. Cut heat.
  3. In the still warm pan, toast bread crumbs and spices until golden.
  4. Add in lemon zest, parsley or other aromatics. Set aside.


  1. In an airtight container combine chevre, shallot, lemon zest, and other herbs and spices.
  2. Set aside in the refrigerator and use within one week; two if salted.


  1. In a high walled skillet or pot over medium high heat, heat 2T of neutral oil to a shimmer.
  2. Begin sauteeing the shaved onion, uncovered, with 1/2T of kosher salt. [Note: this will help the onions release their water and hasten reduction.]
  3. Once onions are carmelized (about 10m), introduce the garlic and tomato pastes. Cook until tomato pastes carmelize (become a dark brick color) and garlic is fragrant, stirring frequently.
  4. Add the smoked paprika and cook until fragrant.
  5. Deglaze with white wine, stirring to dissolve sugars and until alcohol smell has disapated.
  6. Add canned beans OR dried beans and broth. Bring to a boil.
  7. Reduce heat, and cook until beans are soft.
  8. Optionally, remove 1/4C of beans and mash with the back of a spoon or blend with the broth into a paste. This can be used to thicken the broth and create a creamy texture.
  9. Serve with a drizzle of olive oil, a sprinkle of pangratta, and a quenelle of chevre.

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