LOUBIA, MOROCCAN WHITE BEANS BY C AT H Y K AT I N- G R A Z Z I N I This flavorful bean dish from Morocco is simple to make but, oh, how delicious!. The beans are steeped in an aromatic tomato sauce, absorbing all its flavors. Scented with cumin, a hint of chili, and fresh herbs, this side dish can take center stage for supper with a supporting dish like Moroccan Peas and Artichokes and a nice whole grain flatbread. If you don’t have time for dry beans, canned white beans can substitute.
Prep Time Presoak dry beans + 30 minutes Cook Time 1 ½ hours for dry beans or 20 minutes for canned Serves 3-4
INGREDIENTS
DIRECTIONS
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1 pound dry or 3 15-ounce cans (no-sodium) white beans like Tarbais, Great Northern, Sorana (Marcella), or Cannellini
Wash and soak beans 8 hours or boil in water for 3 minutes and steep for 1 hour. If using canned beans, rinse and set aside.
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1 large yellow or white onion, medium dice
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3 cups tomato, medium dice (I used cherry tomatoes for their color and sweetness)
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6 cloves garlic, minced
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1green Thai or Serrano Chili, chopped
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2 Tablespoons tomato paste
In a very large skillet or sauté pan sweat the onions over medium-low heat. When they soften and release their liquid add the tomatoes, garlic and chili. Cook for 3 minutes to blend flavors. Stir in the tomato paste, mixing it in well. After a minute add the cumin, turmeric, paprika and pepper. If the sauté dries, add a small splash of water.
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1 teaspoon freshly ground cumin seed
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1 teaspoon ground turmeric
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1 ½ teaspoons paprika
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Several good grinds white pepper
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1 quart water or vegetable broth (no sodium), hot
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Small bunch fresh cilantro, chopped
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Small bunch fresh parsley, chopped
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1 Tablespoon Aka Miso, or to taste VEGWORLD
When the sautéed vegetables are soft and fragrant, add the drained soaked beans. After 2 minutes add the hot water or broth. Cover and cook on low for about an hour on a low simmer until your beans are tender and plump. If using canned beans, add them with only enough hot water or broth to create a sauce. Remove the cover and continue to cook on low until the sauce thickens and clings to the beans. Stir in the herbs and cook for a final minute. Season with aka miso to your liking. Serve warm. 66
September/October 2021 Photo by Giordano Katin-Grazzini
