Moroccan Loubia (Stewed White Kidney Beans)
Ingredients
- 1 cup dried cannellini beans (white kidney beans) (or roughly 250g soaked overnight)
- 1 tsp baking soda
- 2 Tbsp peanut oil
- 1 red onion (diced)
- 3 garlic cloves (minced)
- 10 Tbsp olive oil
- 4 tomatoes (diced)
- 1 large red bell pepper (roughly 2 cups cut into small pieces)
- 1-2 red hot chili peppers (whole or cut in quarters)
- 1 Tbsp paprika
- 1 tsp cumin powder
- handful of fresh parsley (minced)
- 200 g tomato sauce
- 1/2 tsp maple syrup
- salt (to taste)
- pepper (to taste)
(Optional) Garnish:
- 2 Tbsp green part of a spring onion (minced)
- lemon juice
Instructions
- Soak the white kidney beans overnight with plenty of water so that they remain covered even after doubling in size.
- Wash the beans and add them to a pot with water. Add the baking soda and bring to a boil. Once it starts boiling, slightly reduce the heat (to avoid it boiling over) and let it cook for about 18 minutes or until the beans become tender. Drain and leave aside.
- In a large saucepan, sauté the red onions in peanut oil until they start to brown.
- Add fresh tomatoes, tomato sauce, red pepper, hot chili peppers, garlic, paprika, salt and 8 Tbsp of olive oil. Cover and let the sauce simmer for 20 minutes over medium heat.
- Add the beans, cumin, pepper, parsley and maple syrup. Let it reduce (uncovered) over low heat for at least 20 minutes or until the sauce thickens nicely.
- Drizzle 2 Tbsp of olive oil (for enhanced flavour and a glossy shine.(Optional) garnish with some freshly minced spring onion (green top) and some lemon juice.
Video
Notes
Best served with fresh bread and an assortment of olives.