Empty My Fridge
Moroccan Loubia | One of the BEST Bean Stews I've Tasted
Ingredients
- Extra virgin olive oil3 tbsp
- Onion1
- Garlic4 cloves
- Paprika · smoked1 tsp
- Cumin · ground¾ tsp
- Ginger · ground½ tsp
- Turmeric · ground½ tsp
- Chili flake · crushed flakes¼ tsp
- Tomato4
- White bean2 cans
- Parsley · chopped
- Salt
- Black pepper
Instructions
- Drain and rinse the white beans. Finely chop the onion, roughly chop the garlic, and finely grate the tomatoes to get about 1 cup (240 g) of grated tomato.
- Heat the olive oil in a large frying pan or stockpot over medium heat.
- After a couple of minutes, add the onion and garlic and stir constantly. When the onion is translucent, after about 5 minutes, add the paprika, cumin, ginger, turmeric and red pepper flakes and mix well.
- Add the grated tomato, parsley and salt and black pepper to taste. Turn the heat up to high, stir, and simmer for a few minutes.
- When the tomato has thickened slightly, about 5 minutes, add the drained beans and the water. Stir gently and bring to a boil.
- Cover, lower to low-medium heat and simmer for 10 minutes, then remove from the heat.
- Serve in shallow bowls, garnished with fresh parsley.
Summarized from Spain on a Fork's video. Watch it for the details.
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