Loubia White Bean Stew
A hearty North African white bean stew simmered with tomatoes, cumin, paprika, and plenty of garlic until the beans are silky and the sauce is deeply flavored. Simple pantry ingredients produce a profoundly satisfying vegan meal.
Ingredients
- 3 tbsp olive oil
- 1 yellow onion, finely diced
- 6 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp sweet paprika
- 1/4 tsp cayenne pepper
- 14 oz crushed tomatoes
- 2 cans cannellini or Great Northern beans (15 oz), drained, rinsed
- 2 cups low-sodium vegetable broth
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp fresh lemon juice
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
Heat 3 tbsp olive oil in a large heavy saucepan or Dutch oven over medium heat. Add 1 finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 7 minutes.
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2
Add 6 minced garlic cloves and cook until fragrant, about 1 minute. Stir in 2 tsp ground cumin, 2 tsp sweet paprika, and 1/4 tsp cayenne pepper. Cook the spices for 30 seconds, stirring constantly.
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3
Pour in 14 oz crushed tomatoes and cook for 5 minutes, stirring occasionally, until the sauce darkens slightly.
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4
Add 2 cans drained, rinsed cannellini or Great Northern beans (15 oz) and 2 cups low-sodium vegetable broth. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Stir well and bring to a gentle simmer.
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5
Partially cover and cook over medium-low heat for 20 minutes, stirring occasionally. Using the back of a spoon, crush some of the beans against the side of the pot to thicken the stew.
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6
Stir in 2 tbsp fresh lemon juice and taste for seasoning. Ladle into bowls and top with 1/4 cup chopped fresh flat-leaf parsley. Serve with crusty bread.