Moroccan Slow-Simmered White Bean Stew with Cumin and Herbs

What you need

• 450 g (1 lb) dried white beans, cannellini or navy
• 4 tbsp olive oil, plus extra for serving
• 1 large onion, grated
• 5 cloves garlic, finely chopped
• 3 ripe tomatoes, grated, skins discarded
• 2 tsp paprika
• 2 tsp ground cumin
• 1 tsp ground ginger
• 1/4 tsp cayenne pepper, or to taste
• 3 tbsp fresh parsley, chopped
• 3 tbsp fresh cilantro, chopped
• 2 tsp salt
• crusty bread, for serving

Method

Restated from the original video

1. 1

   Cover the beans with plenty of cold water and soak for 8-12 h. Drain and rinse.

2. 2

   Heat the olive oil in a heavy pot over medium heat. Cook the onion until soft and translucent, about 5 min.

3. 3

   Add the garlic and cook for 1 min.

4. 4

   Stir in the tomatoes, paprika, cumin, ginger and cayenne. Cook, stirring, until the tomatoes cook down into a thick, oily paste, 8-10 min.

5. 5

   Add the beans and 1.5 l (6 cups) of water. Bring to a boil and boil hard for 10 min, skimming off any foam, then lower to a gentle simmer.

6. 6

   Stir in half the parsley and half the cilantro. Cover and simmer until the beans begin to soften, about 45 min.

7. 7

   Stir in the salt and keep simmering, covered, until the beans are creamy all the way through, 20-30 min. Top up with hot water if the beans are no longer covered.

8. 8

   Uncover and simmer 15-20 min more, until the sauce is thick and some beans have broken down.

9. 9

   Taste and adjust the salt and cayenne. Stir in the remaining parsley and cilantro.

10. 10

    Serve hot in bowls, drizzled with a little olive oil, with bread for scooping.

Imported from tasteofmaroc.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.