2020/01/21 - Stewed White Beans
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A perfect dish  for this cold winter days. You  can make it as
spicy as you want adding more peppers but I like to keep it on
the mild side, with just a little kick.

I like  the sauce to  be a little chunky  and I don't  mind to
find small pieces  of herbs when eating this stew  but you can
puree all the veggies and herbs to make it smoother.

* Ingredients:

  500g dry white beans.
  2 big tomatoes (ripe).
  1 medium onion.
  6 cloves of garlic.
  5cm piece of fresh ginger.
  Small bunch of fresh parsley.
  Small bunch of fresh cilantro.
  1 tablespoon smoked paprika.
  1 tablespoon cumin seeds.
  3 dry chile de arbol.
  5 black pepper kernels.
  1 wine glass of olive oil.
  Salt to taste.

* Instructions:

  - The night before rinse, the white beans in cold water and
    let them soak overnight.

  - Grate the onion and sweat it in the olive oil until is
    soft but still translucent.

  - Add the grated garlic and ginger and keep cooking them at
    medium/low temp.

  - Finely chop parsley and cilantro (I like to use the stems
    too). Add to pot.

  - Toast the cumin, chilis and black pepper in a dry
    skillet. Break/ground, not to fine. Add to pot and keep
    cooking.

  - Add the grated tomatoes (I don't peel them). Keep cooking
    util some of the liquid evaporates.

  - Add paprika and mix well.

  - Add salt.

  - Discard the soaking water and add the beans to the pot.

  - Cover with fresh water and bring to a boil. Reduce fire.

  - Cook on slow for 2 hours or until the beans are tender
    and the sauce is thick.

  - Serve with chopped fresh cilantro and a few lemon juice
    squirts.

  - Enjoy!

Cooking time  can be  reduced to 40  minutes using  a pressure
cooker (I have an Instant Pot) but a little extra time cooking
without the lid on will be needed to thicken the sauce.