A Moroccan white bean stew cooked with tomato, garlic, and cumin until thick, humble, and deeply satisfying on cold days.
20 min prep 75 min cook 570 min rest
Keeps the screen on · step-by-step guide · built-in timer
Soak the dried beans overnight and drain them the next day.
Put the tomato, garlic, cumin, and olive oil in a pot.
Cook the spiced tomato base for 5 minutes.
Add the beans and hot water, then close the lid.
Cook the beans over low heat for 75 minutes, keeping the pot from boiling over so the skins do not separate.
Rest for 10 minutes and serve with bread or rice.
💡 Tip: Do not boil the beans hard; a gentle simmer keeps the skins from splitting.
🍽️ Serving suggestion: Serve with bread or rice.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~280
kcal calories
11
g protein
33
g carbs
10
g fat
4.6g
Sugar
13.5g
Fiber
33.3mg
Sodium
0.2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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