Loubia, Moroccan White Beans

BY CATHY KATIN-GRAZZINI

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

• 1 pound dry or 3 15-ounce cans (no-sodium) white beans like

Tarbais, Great Northern, Sorana (Marcella), or Cannellini • 1 large yellow or white onion, medium dice • 3 cups tomato, medium dice (I used cherry tomatoes for their color and sweetness) • 6 cloves garlic, minced • 1green Thai or Serrano Chili, chopped • 2 Tablespoons tomato paste • 1 teaspoon freshly ground cumin seed • 1 teaspoon ground turmeric • 1 ½ teaspoons paprika • Several good grinds white pepper • 1 quart water or vegetable broth (no sodium), hot • Small bunch fresh cilantro, chopped • Small bunch fresh parsley, chopped • 1 Tablespoon Aka Miso, or to taste

VEGWORLD DIRECTIONS

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.

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.

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