Loubia (Moroccan white bean stew)

Notes: Prep time 15 minutes, cook time 15 minutes.

Original: https://salimaskitchen.com/loubia  with modifications by Debra Steppel

Ingredients

Splash of olive oil

1 yellow onion, grated or pureed

1 large (28 oz.) can of crushed tomatoes

1 rose of garlic, peeled and minced (or 2 Tbs. minced garlic from a jar)

3 or 4 cans of white beans (cannellini or Great Northern), drained

2 Tbsp. parsley, washed and minced

2 Tbsp. cilantro, washed and minced

1 tsp. EACH of salt, paprika, cumin, ginger, and cinnamon

Dash of cayenne pepper to taste (more if you like it spicier)

1-2 Tbsp tomato paste

1.5-2 cups water

A few additional sprigs of fresh parsley and cilantro to garnish

Optional: non-vegans can add a dollop of sour cream or Greek yogurt to make it less spicy

Mise en Place

Prepare all ingredients per instructions above (OK to puree onions and garlic in the food processor). Open all cans; prep aromatics and set aside; put all spices in a small container.

Directions

1.  One hour before dinnertime: Heat oil in a stockpot over medium heat until a splash of water sizzles. Add onions and garlic and cook until fragrant before adding tomatoes and spices. Stir and saute’ a few minutes until the seasonings meld.

2.  Add herbs, beans, tomato paste, and water. Bring everything to a boil before lowering to a simmer. Stew for about 30 minutes, stirring occasionally, until the sauce thickens.

3.  Taste to see if it needs any additional seasoning. Serve with fresh bread and a sprinkle of fresh parsley and cilantro to garnish. A vegetarian (non-vegan) who prefers it less spicy can add some sour cream or Greek yogurt to taste.