Fassuliah K'dra -- Cannellini Beans With Saffron (Morocco)

Ingredients

• 2 1/2 cups dried cannellini beans (soaked overnight in plenty of water with 1/2 teaspoon baking soda)
• 1 pinch saffron thread (a generous pinch, crushed)
• 5 tablespoons unsalted butter
• 3 medium onions, thinly slices
• 1/4 cup flat leaf parsley, finely chopped
• 1 teaspoon white pepper
• 1/8 teaspoon salt, to taste

Directions

1. 1

   Drain the beans & rinse well, then place them in a large saucepan.

2. 2

   Add the 1 generous pinch of saffron threads (crushed) & 1 1/2 quarts water, then bring to a boil over medium-high heat.

3. 3

   Add butter, then reduce heat to low & simmer, covered, for 30 minutes.

4. 4

   Stir in the onions, parsley & pepper & cook for another 30 minutes or until beans are tender. Stir occasionally to make sure beans are not sticking.

5. 5

   Just before beans are ready, add salt to taste.

6. 6

   If sauce is too thick, add a little water, but if it's too thin, increase the heat to high & boil until thickened, stirring regularly so that the beans don't stick.

7. 7

   Taste & adjust the seasoning, if necessary.

8. 8

   Serve hot, warm or at room temperature.