Stewed white beans in tomato sauce are especially popular in the north of the country,
where they are eaten for lunch or dinner, as a salad or side dish, and by laborers as a
substantial and economical breakfast. Directions for preparing with dried beans or with
canned beans follow. Using canned ones makes this a quick dish to prepare. Serve with
plenty of bread.
WHITE BEANS
IN
TOMATO SAUCE
loubia
SERVES 4 T O 6
About 3⁄4 cup/140 g dried cannellini, borlotti,
or other white beans, or a generous
2 cups/400 g canned white beans
3 Tbsp butter, smen (see page 45), or olive oil
1 medium red onion, finely chopped
3 garlic cloves, minced
2 ripe medium tomatoes, halved, seeded,
and grated (see Note, facing page)
1 Tbsp finely chopped fresh flat-leaf parsley
1 Tbsp finely chopped fresh cilantro
1⁄2 tsp ground cumin
1⁄2 tsp sweet paprika
Salt and freshly ground black pepper
If using dried beans, soak them in water to cover
overnight. Drain, rinse, and drain again. Put in a
large pot, cover with plenty of cool water, and
bring to a boil over high heat. Partly cover the
pot and cook at a very gentle boil, shaking the
pot from time to time, until the beans are tender
but not mushy, 1B⁄c to 2 hours. Remove from
the heat. Drain only when ready to add to the
tomato sauce.
If using canned beans, drain, rinse, and drain
again. Put in a saucepan, cover with cool water,
and bring to a boil over high heat. Remove from
the heat. Drain only when ready to add to the
tomato sauce.
In a medium skillet or sauté pan, melt the
butter over medium-low heat. Add the onion
and garlic and cook, stirring from time to time,
until the onion is translucent and the garlic is
colored, about 8 minutes. Add the tomatoes and
cook, stirring from time to time, until they are a
deeper red and pulpy, about 10 minutes. Add
1B⁄c cups/360 ml water and bring to a boil. Cover
and simmer for 10 minutes.
Drain the beans, discarding the liquid. Add
the beans to the tomato sauce, sprinkle in the
parsley, cilantro, cumin, and paprika and season
with salt and pepper. Partially cover and cook
for 10 to 15 minutes. The tomato sauce should
be a bit runny. Splash in some water to keep
it loose if necessary. Taste for seasoning and
adjust as needed.
Ladle into bowls and serve.