White bean stew

Name: White bean stew
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 1 onion, peeled and very finely chopped; 2 plump, juicy tomatoes; 250 g (9 oz) dried white beans (such as haricot), soaked overnight, drained and rinsed; salt and ground black pepper, to taste; 1 tbsp tomato purée, diluted in a little water; 2–3 garlic cloves, peeled and crushed; leaves from ½ bunch of flat leaf parsley, finely chopped; 1 tsp sweet paprika; 2 tbsp olive oil 1 bay leaf; 1 tsp ground ginger

Loubia

Preparation info

Serves
4

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

Countless versions of this tasty lunch dish are made at little backstreet eateries in the Fez medina.

Ingredients

2 plump, juicy tomatoes
250 g (9 oz) dried white beans (such

Africa
Morocco
Fez
Lunch
Stew
North Africa
Mediterranean
Vegan
Gluten-free

Method

Make a cross at the base of each tomato and plunge them into boiling water for 30 seconds. Transfer to cold water. Drain and remove the loosened skins. Grate the tomatoes.
Put all the ingredients together in a pan with enough water to cover. Simmer gently for 40–50 minutes, or until the beans are cooked through. Adjust salt and pepper, if necessary.