Moroccan loubia

Ingredients

• 300 g dry white beans such as navy or cannellini
• 1 piece yellow onion
• 3 cloves garlic
• 400 g canned crushed tomatoes
• 1 tbsp tomato paste
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp ground ginger
• 1/2 tsp ground turmeric
• to taste ground cayenne pepper
• to taste fine salt
• to taste ground black pepper
• 0.5 bunches fresh cilantro
• 0.5 bunches fresh flat-leaf parsley
• 1 l water

Method

1. The day before, rinse the white beans and cover them generously with cold water; let them soak until they are plump and paler in color.
2. Drain and rinse the beans, then place them in a Dutch oven with clean water; bring to a simmer and skim the surface until the liquid is clear.
3. Meanwhile, sauté the finely chopped onion in olive oil over medium heat until it becomes translucent and smells sweet.
4. Add the grated garlic, tomato paste, and spices; stir until the paste browns slightly and releases a warm, toasted aroma.
5. Pour in the crushed tomatoes, season lightly with salt and pepper, and let the sauce reduce for a few minutes until it loses its raw flavor.
6. Add the drained beans to the sauce, cover generously with water, and simmer over low heat with the lid slightly ajar until the beans are tender.
7. Stir occasionally and add a little hot water if the sauce thickens too much before the beans are cooked; the final texture should be tender, never dry.
8. When the beans crush easily between your fingers, uncover and let reduce until the tomato sauce is thick and glossy.
9. Stir in the chopped cilantro and parsley off the heat, adjust the salt and cayenne, and let rest for a few minutes before serving piping hot.

Nutrition

Per serving

Energy

393.1 kcal

Protein

19.15 g

Carbohydrate

52.57 g

Fat

12.61 g

Fibre

13.97 g

Calcium

167.42 mg

Iron

7.92 mg

Magnesium

162.4 mg