North African white beans in hot sauce

North African white beans in hot sauce

Loubia

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This dish is much loved by Tunisian and Algerian Jews, who often serve it for the Sabbath. It is made with white beans simmered in an onion and tomato sauce that is strongly spiced with garlic, cumin and harissa.

Ingredients

Quantity Ingredient
225g dried white haricot or cannellini beans
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4-5 garlic cloves, finely chopped
3 ripe tomatoes, peeled, deseeded and chopped
2 teaspoons Sabbath artichoke salad with fennel and harissa, harissa only, or to taste
1 bay leaf
1 teaspoon paprika
1/2 teaspoon ground cumin
salt
freshly ground black pepper
3 tablespoons finely chopped flat-leaf parsley or coriander

Method

  1. Soak the beans overnight, then drain.
  2. Heat the olive oil in a saucepan and add the onion. Cook over a moderate heat until it starts to soften, then add the garlic and cook for 1–2 more minutes. Add the beans, tomatoes, harissa, bay leaf and spices. Pour in enough hot water to cover the beans by about 2cm and bring to the boil. Cover and simmer for 1–1 1/2 hours or until the beans are tender and the sauce has thickened. Season with salt and pepper.
  3. Serve hot, garnished with parsley.
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