Whole Food, Plant-Based Recipe Loubia

Ingredients

• 1 onion, minced
  

• 2 garlic cloves, crushed and minced
  
• 2 celery stalks with leaves, finely chopped
  
• 2 carrots, peeled and finely chopped
  
• ½ lb dried cassoulet or Alubia Blanca beans, cleared of debris and soaked overnight*
  
• 1 tsp ground cumin
  
• 1 tsp turmeric
  
• 1½ T paprika
  
• 1 tsp freshly ground black pepper
  
• ¼-½ tsp cayenne
  
• 2 T tomato paste
  
• 6½ cups water or vegetable broth
  
• 1 14.5-oz can tomatoes, with juice

Instructions

1. In a heavy-bottomed casserole or Dutch oven pot, over medium-high heat, add onion and water/broth sauté until onions are translucent, 2 or 3 minutes.
2. Add garlic, celery, carrots, and sauté for another 2 or 3 minutes.
3. Add beans, cumin, turmeric, paprika, and black pepper. Cook, stirring constantly, until spices are fragrant, about 1 minute. Add tomato paste and continue to stir until well incorporated, about 1 minute. Slowly add 1⁄2 cup of water or broth, stirring to make a thin sauce. Add remaining water or broth, and bring to a boil while stirring.
4. Reduce heat to low, partially cover, and gently simmer for 1 hour. Add chopped tomatoes and their juices, stirring well. Partially cover and continue to simmer until beans are tender, another 30-60 minutes, depending on the size of the beans. Check the liquid level during the last hour of cooking, adding a little more water as needed. The stew should have just enough sauce to hold it all together without making it soupy.
5. Taste and adjust the seasoning. Serve warm.

Chef's Notes