Loubia Maghrebina (White Beans in Tomato and Cumin)

La storia di questo piatto

Loubia is the humble, beloved bean dish of the Maghreb, where white beans meet tomato and cumin in a pot that has fed families for generations. This version is a home cook's interpretation, rooted in that table culture rather than in any ancient recipe.

Ingredienti

• 350 g Dried white beans (or pre-cooked, 700 g)
• 600 g Ripe sauce tomatoes, peeled
• 1 medium Golden onion
• 3 cloves Garlic
• 1 tablespoon Tomato paste
• 1.5 teaspoons Ground cumin
• 1 teaspoon Sweet paprika
• 1 pinch Chili powder or harissa (optional)
• 5 tablespoons Olive oil (4 tablespoons for cooking + 1 raw)
• 300 ml Bean cooking water (or vegetable broth)
• 0.5 piece Lemon (optional, added at the end)
• 1 small bunch Fresh parsley or cilantro
• 1 teaspoon Fine salt
• 250 g Fresh bread for dipping

Preparazione

1. Only with dried beans: soak them in plenty of cold water for at least 8 hours (done in advance), then drain. If using pre-cooked beans, drain, rinse and go straight to step 3.
2. Cook the soaked beans in unsalted (or very lightly salted) cold water over low heat for 60-90 minutes, until creamy but still whole: they should yield under the teeth without crumbling. Before draining, reserve a generous ladleful (about 300 ml) of cooking water to use in place of broth.
3. Blanch the tomatoes for 1 minute in boiling water, cool, peel and break them up by hand. In a wide pan heat 4 tablespoons of oil over medium heat, add the finely chopped onion and soften for 6-7 minutes until translucent without browning. Add the chopped garlic and the tomato paste, stirring for a minute until the paste darkens and becomes fragrant.
4. Pour in the peeled tomatoes, add cumin, paprika, chili or harissa and a first pinch of salt. Cook over medium-low heat uncovered for 15-20 minutes, until the sauce reduces and coats the spoon and the aroma becomes rounded and spiced.
5. Add the beans and the reserved cooking water (or broth). Cover halfway and let simmer over low heat, stirring gently now and then so the beans don't break apart. The sauce should thicken and coat the beans. At mid-cooking, taste and adjust the salt.
6. Off the heat, stir in half of the chopped parsley or cilantro. If you like the citrusy variation, squeeze in the half lemon. Taste and correct with small adjustments of salt or acidity.
7. Serve hot in bowls with 1 tablespoon of raw oil, the remaining chopped parsley (or cilantro) and bread on the side for dipping.