A hearty and flavorful bean stew inspired by Middle Eastern cuisine, perfect for a comforting meal.
Rinse and soak the dried navy beans in water overnight.
Soaking the beans reduces cooking time and makes them easier to digest.
Drain and rinse the soaked beans, then place them in a pot with fresh water. Bring to a boil.
Skim off any foam that forms on the surface for a cleaner broth.
Reduce the heat and simmer the beans until tender, about 1 to 1.5 hours.
Check the beans occasionally to ensure they remain submerged in water.
Heat olive oil in a heavy-bottomed pot over medium heat.
Use a heavy-bottomed pot to prevent burning.
Add diced onion and minced garlic to the pot, sauté until golden.
Stir frequently to avoid burning the garlic.
Stir in the cumin and paprika, cooking for 1 minute to release their aroma.
Toasting the spices enhances their flavor.
Add the diced tomatoes, tomato paste, cooked beans, and enough reserved bean cooking liquid to cover the beans.
Adjust the amount of liquid based on your desired stew consistency.
Season with salt and pepper to taste, then simmer for 20 minutes until the sauce thickens.
Stir occasionally to prevent sticking.
Serve the stew hot with rice, couscous, or bread.
Garnish with fresh parsley or a drizzle of olive oil for added flavor.
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