Another North African recipe from Vegetarian Journal:
Lubia (Bean Stew) Serves 4-6
(author's notes)
You can mix the beans in the spicy stewfor a variety of flavors and
textures. My host drained off the water by serving up the stew through
a slotted wooden spoon.
(I however, did not drain it at all because the rich red sauch was so
delicious!)
1 quart cold water
1 pound beans (kidney, navy, white, cnnelini) soaked and cooked until
soft, or three 16 ounce cans, drained. (I used canned kidney
beans.)
1 clove whole garlic
1 large onion, peeled and chopped
1 clove crushed garlic
1/4 cup chopped parsley
1 teaspoon crushed red pepper flakes
1 Tablespoon sweet red paprika
2 bay leaves
2 teaspoons salt
2 cups crushed tomatoes
2 teaspoons ground cumin
2 teaspoons oregano (I added this)
1 cup water
In a stew pot, boil water with beans, cloves and onion until vegetables
are tender. Drain off 2 cups of the liquid. In a saucepan, saute
minced garlic (in whatever you like), chopped parsley, hot pepper
flakes, paprika, bay leaves and salt for 3-5 minutes. When seasonings
are slightly smoking, add crushed tomatoes, ground cumin and one cup of
water. Bring this mixture to a boil, then add to the bean pot. Serve
with pita over rice.
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