Loubia (Moroccan White Bean Stew)

• 300 g Dried white beans
• 1 large Yellow onion
• 3 tbsp Olive oil
• 4 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Sweet paprika
• 2 tbsp Tomato purée
• 400 g Canned chopped tomatoes
• 900 ml Vegetable stock
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper

1. Rinse the dried white beans in a colander, then tip into a large pot and cover with plenty of cold water. Bring to the boil, boil for 10 minutes, then drain and rinse again.
2. Return the beans to the pot and add the vegetable stock. Bring to a gentle simmer, then cook for 35 to 45 minutes until the beans are tender but still holding their shape.
3. Meanwhile, peel and finely chop the yellow onion. Peel and finely chop the garlic.
4. Stir the olive oil into the pot with the beans, then add the onion and cook over a gentle heat for 8 to 10 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
5. Stir in the ground cumin and sweet paprika for 30 seconds, then mix in the tomato purée. Add the canned chopped tomatoes, fine sea salt and black pepper.
6. Simmer gently for 15 to 20 minutes, stirring occasionally, until the sauce thickens and clings to the beans. Taste and adjust the seasoning with a little more fine sea salt and black pepper if needed, then serve hot with bread.

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