This is a delicious, white bean Maghrabian stew. There are many versions, here is our take on this classic.
- 4 medium onions
- ½ cup olive oil
- 3 bay leaves
- ¼ gr saffron OR 2 c. tsp turmeric, ground
- 2 Tbsp cumin
- 1 Tbsp dry ginger
- 3 cloves
- 3 tomatoes
- 6 garlic cloves
- 4 cups cooked white beans
- Salt, to taste
- 1 cup fresh coriander, chopped
- 3 Tbsp Aleppo pepper
- 1 lemon
- 12-15 black olives
Chop onions finely, then sauté lightly with bay leaves in oil, in a large pan, on medium heat.
Meanwhile, infuse the saffron in ¼ cup boiling water.
Grind the cumin, ginger and cloves.
Purée the tomatoes and garlic in a blender.
Pour the ground spices and infused saffron into the pan, once the onions become translucid. Mix well and cook for another 2 minutes.
Incorporate the tomato purée. Mix well and cook slowly for 5 minutes.
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.
Incorporate the pepper. Cut the lemon into wedges and remove the seeds.
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.
Incorporate chopped coriander. Taste and correct the seasoning if necessary. Serve garnished with black olives.