Moroccan Loubia bean stew

 

Pythagoras banned beans from his followers’ diets – maybe as a warning against getting involved in politics since black and white beans were used to vote. Aristotle believed the flatulent gases beans produced heightened sexual stirrings and philosophical thoughts could never arise from an unhealthy body so he too stayed away from them.

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Forget all that. Beans are a great source of fibre, protein and vitamin B and if you are on a tight budget and are good at forward thinking, buy dried beans and soak them overnight.

Cost per student: £1.10 (€1.25)

Preparation time: 10 minutes. Cooking time: 65 minutes

 

Ingredients (serves 2-4)

800g (2 x 400g tins) of broad or cannellini beans

2 tomatoes, cut up into small pieces

1 onion, thinly sliced

2 cloves of garlic, cut into tiny pieces

300ml of water

1 teaspoon of salt

1 tablespoon of paprika

1 tablespoon of cumin

1 teaspoon of chilli powder

100ml of olive oil

 

Equipment

Saucepan with a lid

Chopping board

Sharp knife

 

1. Pour a tablespoon of oil into a saucepan and fry the onion at medium heat for five minutes. 

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2. Add all the other ingredients to the pan and bring to the boil.

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3. Put the lid on the pan and simmer at a very low heat for one hour.

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4. Serve with some ciabatta or pita bread.