Method

1. 1

   Chop onions finely, then sauté lightly with bay leaves in oil, in a large pan, on medium heat.

2. 2

   Meanwhile, infuse the saffron in ¼ cup boiling water.

3. 3

   Grind the cumin, ginger and cloves.

4. 4

   Purée the tomatoes and garlic in a blender.

5. 5

   Pour the ground spices and infused saffron into the pan, once the onions become translucid. Mix well and cook for another 2 minutes.

6. 6

   Incorporate the tomato purée. Mix well and cook slowly for 5 minutes.

7. 7

   Add the beans and some of their cooking water. Simmer for 10 minutes. Add more liquid if needed to obtain a creamy sauce. Salt to taste.

8. 8

   Incorporate the pepper. Cut the lemon into wedges and remove the seeds.

9. 9

   Squeeze the lemons into the pan and insert the compressed wedges. Simmer for another 2 minutes only, to avoid extracting any bitterness from the lemon skins.

10. 10

    Incorporate chopped coriander. Taste and correct the seasoning if necessary. Serve garnished with black olives.