Tunisian Loubia (White Bean Stew with Tomato and Cumin)
Ah, Tunisian Loubia, what a delight! This comforting vegetarian stew, slowly simmered with cumin and harissa, is a true journey to Tunisia. The tender white beans bathe in a spicy tomato sauce that warms the heart. It's a simple, economical, and flavorful recipe, perfect for a family dinner or with friends. The difference between Tunisian and Moroccan cuisine lies in the spices: here, cumin and harissa reign, while in Morocco, saffron and ras el hanout dominate. To ace this dish, choose quality beans and don't hesitate to add more harissa if you like heat. Serve it with fresh bread to soak up the sauce, and you'll see, it's a treat!
Ingredients
- Dried white beans400 g
- Canned peeled tomatoes400 g
- Onion2
- Olive oil3 tbsp
- Garlic3 cloves
- Ground cumin2 tsp
- Paprika1 tsp
- Harissa1 tsp
- Saltto taste
- Black pepperto taste
- Water500 ml
Instructions
- 1
The day before, soak the white beans in plenty of cold water. The next day, drain and rinse them.
- 2
In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic, sauté until translucent.
- 3
Add the beans, crushed peeled tomatoes, cumin, paprika, harissa, salt, and pepper. Mix well.
- 4
Pour in the water, bring to a boil, then reduce the heat. Cover and simmer on low heat for about 1 hour, until the beans are tender and the sauce thickens.
- 5
Adjust seasoning if needed. Serve hot, accompanied by Tunisian bread or couscous, and garnish with fresh parsley if desired.
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