Loubia (White Bean and Tomato Stew)

Name: Loubia (White Bean and Tomato Stew)
Prep time: 10 min
Total time: 95 min
Yield: 6 servings
Ingredients: 3 tablespoons olive oil; 2 medium yellow onions, halved and sliced; 1 pound cannellini beans, soaked overnight and drained (see Tip); 1/2 (14-ounce) can crushed San Marzano tomatoes (or 2 medium tomatoes, cored and diced into ½-inch pieces); 4 garlic cloves, peeled and grated; 3 tablespoons finely chopped parsley; 2 teaspoons sweet paprika; 1 teaspoon ground ginger; 1 teaspoon ground turmeric; 1 1/2 teaspoons fine sea salt or more to taste; 2 1/2 cups vegetable stock; Bread, for serving; 3 tablespoons olive oil; 1 tablespoon finely chopped flat leaf parsley; 1 1/2 teaspoons white wine vinegar; Pinch fine sea salt; Pinch granulated sugar

Description: This simple, yet hearty, vegetarian Moroccan stew is just as nourishing as it is comforting. White beans, onions and tomatoes simmer with paprika, ginger and turmeric, infusing the buttery white beans with sweet and earthy flavors. The optional parsley-vinegar oil adds a tangy kick that beautifully complements the fragrant beans. Typically, this stew is enjoyed on its own with plenty of bread and olive oil, but you could also serve it as a hearty breakfast with fried eggs and toast, or for lunch or dinner alongside grilled meat or roast chicken. It’s the kind of meal that you can make on a Sunday that will keep you full and satisfied all week long.

Prep Time: 10

Ingredients

3 tablespoons olive oil
2 medium yellow onions, halved and sliced
1 pound cannellini beans, soaked overnight and drained (see Tip)
1/2 (14-ounce) can crushed San Marzano tomatoes (or 2 medium tomatoes, cored and diced into ½-inch pieces)
4 garlic cloves, peeled and grated
3 tablespoons finely chopped parsley
2 teaspoons sweet paprika
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 1/2 teaspoons fine sea salt or more to taste
2 1/2 cups vegetable stock
Bread, for serving
3 tablespoons olive oil
1 tablespoon finely chopped flat leaf parsley
1 1/2 teaspoons white wine vinegar
Pinch fine sea salt
Pinch granulated sugar

Instructions

Add the olive oil to a large pot over a medium-low heat. Add the onions, cover the pan, and cook, stirring occasionally, until the onions are soft and translucent, about 7 minutes.
Add the beans, tomatoes, garlic, parsley, paprika, ginger, turmeric and salt. Pour in the vegetable stock, cover with a lid and cook until the beans are fully cooked and soft, 1 hour 15 minutes to 1 hour 25 minutes. Keep an eye on the pot towards the end of the cooking process to make sure that the beans don’t dry out and all the stock evaporates (if this happens, add in water progressively to achieve a stew consistency).
To make the optional parsley oil, stir together the olive oil, parsley, white wine vinegar, salt and sugar in a small bowl. Cover and keep in the refrigerator until ready to serve, up to 48 hours.
Taste the stew and adjust the seasoning with salt if necessary. Serve immediately with a drizzle of parsley oil or olive oil, if desired, and bread on the side.