Loubia White Bean and Tomato Stew

Rinse the white beans under cold water and pick out any small stones or debris. Soak in abundant cold water for at least 8 hours or overnight.

Drain and rinse the soaked beans. Place in a large pot with 1 liter of fresh water and bring to a boil over high heat. Skim any foam that rises, then reduce to a gentle simmer. Cook until beans are just beginning to soften but are still firm inside, about 30 minutes. Drain and set aside.

In a heavy-bottomed pot or Dutch oven, warm the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and lightly golden, about 8 minutes.

Add the minced garlic and cook for another minute until fragrant. Do not let it brown.

Add the cumin, turmeric, salt, and black pepper directly to the sofrito. Stir constantly for 60 seconds to bloom the spices in the oil, allowing their aromas to open like flowers.

Add the chopped tomatoes and tomato sauce to the pot. Stir well to combine with the spiced sofrito. Let this cook down for 5 minutes, breaking up the tomatoes with your spoon.

Add the partially cooked beans and 400ml of water. Stir everything together gently. Bring to a boil, then reduce heat to low. Cover partially and simmer for 45 minutes, stirring occasionally, until beans are completely tender and the broth has thickened.

Remove from heat and let the Loubia rest for 5 minutes. The flavors will deepen and meld together during this short rest.

Taste and adjust salt if needed. Stir in the chopped parsley for brightness. Serve in deep bowls with crusty bread or over white rice.