Moroccan Bean Stew

This simple stew is one of those things I grew up eating, I have to admit it wasn’t one of my favorites at the time, but it certainly is now. There are different ways you can prepare this, start out with dried beans or add meat (minced lamb or beef or stewing meat) or do what I did and use canned beans and keep it vegetarian.  This way you can have dinner on the table in about  20 minutes.  Either way this is nutritious, budget friendly and most important delicious.
I don’t know where they got it from but my parents always sprinkled a little vinegar over the top before serving and now I do to, it somehow works and makes this taste even better.

 

I use cannellini beans, because I found  that these are the best quality white beans available for me, but you can sub in any kind of white bean (like butter beans or white kidney beans).

Moroccan Bean Stew
serves 3-4
1 onion
2 garlic cloves
400 grams (14 oz) canned chopped tomatoes
350 grams (12 oz) cooked white beans
1 tbsp tomato paste
½ tsp cumin
1 tsp paprika powder
¼ tsp turmeric
3 tbsp chopped fresh coriander/ cilantro
(omit or sub with flat leaf parsley, if desired)
olive oil

Finely chop the onion and garlic. In a large pan heat about a tablespoon of olive oil add onion and garlic and cook over medium heat for about 5 minutes until soft and translucent. Add spices salt and pepper and cook for another minute, add the tomato paste and let that fry gently as well for a minute or so. Then add the chopped tomatoes and half a can full of water and let it come to a boil. Reduce the heat to low and let simmer, uncovered for about 10 minutes. Add the beans and let simmer for another 5 mutes to heat thoroughly. Finely add the chopped coriander and stir to combine. Serve hot with bread and sprinkle a small amount of white vinegar at the table, is desired.

*If you want to add meat season and brown that first, then proceed with onion and garlic. With minced meat the cooking time will be just about the same, but if you use sewing lamb or beef adjust accordingly. But if you still plan to use canned beans, add them the last 5 minutes because they are already cooked.
* If you want to start out with dried beans, soak them overnight (about 175 grams/ 6 oz for this recipe). Add them after you added the tomatoes top with plenty of water and let cook accordingly.