Loubia, Moroccan Bean Stew

Loubia is a hearty Middle Eastern Baked Beans, traditionally made with beef or lamb.

I based my version on this recipe from Taste of Maroc.  Their recipe includes meat, but I prefer a vegan version.

Serves 6

2 cans of haricot or cannellini beans, or 450g dry beans soaked overnight and cooked according to their instructions 

2 cartons of passata

1 large onion, peeled and diced

4 cloves of garlic, peeled and finely chopped 

3 tbsp chopped fresh parsley

3 tbsp chopped fresh coriander 

1 tsp salt

1 tsp smoked paprika

1 tbsp cumin

2 tsp ginger

1/4 tsp turmeric - (optional)

1/4 tsp chilli powder  - or fresh chili peppers (optional)

2 tbsp olive oil

Fry the onion in the olive oil in a casserole dish with a lid.  When it starts to brown add the garlic and cumin, stir then add the rest of the ingredients apart from the salt.

Bring boil, cover and turn down to a simmer. Cook for 30 minutes until the onion is soft.  Add the salt just before serving.

Serve with crusty bread or couscous.

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