Moroccan White Bean Stew with Crispy Bread
Warm, fragrant white bean stew with cumin, garlic, and tomato — ready in 20 minutes. Serve with crusty bread for scooping and a drizzle of green oil.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 11g
Ingredients
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Open the appInstructions
Step 1
Heat olive oil in a large pot over medium. Add garlic and cook 30 seconds until fragrant.
Step 2
Stir in cumin, then add tomatoes (with juice), beans, and broth. Bring to a gentle simmer.
Step 3
Simmer uncovered for 12 minutes, stirring occasionally, until broth reduces slightly and flavors meld.
Step 4
Season with salt and pepper to taste. Stir in most of the parsley, reserving some for garnish.
Step 5
Toast bread in a dry skillet or under the broiler until golden and crispy, 2–3 minutes per side.
Step 6
Divide stew into bowls. Drizzle with olive oil, sprinkle reserved parsley, and serve with warm toast.
Tools you’ll need
- large pot with lid
- wooden spoon
- skillet or broiler
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