Loubia: Moroccan White Bean Stew
Ingredients
- 250 g dry Cannellini beans 500g cooked beans or 2.5/3 cans
- 1/4 cup olive oil
- 1 onion grated
- 2 tsp fresh ginger grated
- 3 garlic cloves grated
- 1/8 tspTurmeric
- 1/2 tbsp Cumin
- 1/2 tsp Cinnamon
- 3 tsp Paprika
- 1/4 tsp chili flakes
- Salt and pepper to taste
- 1 cup tomato passata or 2 ripe tomatoes diced and peeled
- 2 tbsp tomato paste
- 1.5 tbsp fresh cilantro
- 1.5 tbsp fresh parsley
- Fresh lemon juice to taste
- 800-900 ml of water or more as needed
Instructions
- If using dry beans, start by soaking the beans overnight in a large bowl, with enough water for them to expand.
- Prepare all the vegetables. Grate the onion, garlic and ginger. Prepare cumin, paprika, chili flakes, cinnamon salt and pepper and add the to a small dish.
- In a large pot, heat olive oil over low/medium heat. Add the grated onions, garlic and ginger and sauté for 3/5 minutes. Add the spices, salt and tomato paste. Sauté this for a couple minutes until fragrant.
- Now add the soaked beans, tomato passata, and water. If using canned beans, do no add them at this point and do not add water, but let the tomato passata cook for 25 minutes, then add the beans and cook for 5/10 minutes.
- Bring the beans to a boil over medium-high heat. Reduce to a simmer, cover, and let simmer for about 60 minutes. Check from time to time and add water if it has reduced too much.Taste the broth and adjust the seasoning by adding more salt (if needed), or any of the other spices based on your preference. The beans should be tender but sometimes dry beans take longer, depending on the soaking time and other factors. If still slightly tough, cover and let simmer for an additional 30 minutes or until soft. Once soft, add chopped parsley and cilantro, to the pot and a splash of lemon juice. Adjust salt and pepper and serve with some crusty bread.
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