Fresh Beans in Tomato Sauce (Loubia)
Fasting Recipes Vegetables Vegetable Dishes Gluten-Free Recipes
Yesterday I couldn't decide what to cook, so I put it to a vote. This "Moroccan bean dish" (Loubia) won. The alternatives were chickpeas or chicken livers (what would you have chosen?). Lucky me, fresh beans were the simplest and quickest of the options. And I had all the ingredients at home. It was like I opened a can of beans and warmed it up in a tagine 😋
Ingredients
500 g fresh beans (white)
1 medium onion
3 garlic cloves
2 ripe tomatoes (about 350 g)
1 teaspoon ras el hanout (or Madras curry)
1/4 teaspoon smoked paprika
3/4 teaspoon sweet paprika
1/4 teaspoon chili flakes
salt, black pepper
Servings: 2-3
How to prepare fresh beans in tomato sauce (loubia)
- In hot oil, sauté the finely chopped onion until soft.
- Score the tomatoes with an X, blanch them and then peel off the skin. Cut into small cubes.
- Add the ras el hanout, paprika, chili, grind some black pepper. Add the tomatoes. Let the sauce simmer until the tomato juice reduces a bit (about 10 minutes).
* When you get tired of ras el hanout, you can give it an Indian flavor using curry powder instead; in this case, don't add the smoked paprika - Add the beans, 250 ml water and salt. Bring to a boil. Simmer over medium-low heat with the lid on until the beans are fully cooked (about 35-40 minutes).
- Let cool with the lid on. Serve warm.
