20-Min Moroccan Loubia with Garlic Bread

Ingredients

• 1.5 cans (15 oz each) canned white beans (cannellini or chickpeas), drained and rinsed
• 1 can (14.5 oz) canned crushed tomatoes
• 4 cloves garlic, minced
• 1 tsp ground cumin
• ½ medium onion, diced
• 4 slices crusty bread or baguette slices
• 3 tbsp olive oil

Instructions

1. 1

   Heat 2 tbsp olive oil in a large skillet over medium. Add diced onion and cook until softened, ~3 minutes.

2. 2

   Add minced garlic and cumin, stirring constantly until fragrant, about 30 seconds.

3. 3

   Pour in crushed tomatoes and beans (with their liquid). Bring to a simmer and cook 8–10 minutes, stirring occasionally. Season with salt and pepper to taste.

4. 4

   While stew simmers, brush bread slices with remaining 1 tbsp olive oil and toast in a second skillet or under the broiler until golden and crispy, ~2 minutes per side.

5. 5

   Rub hot toasted bread with a cut garlic clove if desired for extra flavor.

6. 6

   Ladle loubia into bowls and serve alongside warm garlic bread for dipping.

Tools you’ll need

• large skillet (10–12 inch)
• second skillet or broiler
• wooden spoon
• ladle
• knife and cutting board

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