Beans and Tomato Stew
5 servings
40 minutes
Bean and tomato stew is a fragrant dish of Arab cuisine that combines simple yet rich flavors. Its roots lie in the traditions of regional gastronomy, where tomato base and legumes play a key role in everyday diet. Vegetables simmered in olive oil reveal their sweet taste, while beans add richness and softness. Parsley adds fresh notes, and harissa brings spicy heat, turning an ordinary stew into a savory delight. This dish pairs perfectly with flatbreads or rice, warms on cool evenings, and is great as a standalone dish or as part of a large Eastern feast.
1
In a large skillet, heat the oil and add shallots, carrots, and onions.
- Olive oil: 3 tablespoons
- Shallot: 2 heads
- Carrot: 2 pieces
- Onion: 1 head
2
Sauté until soft, stirring. Add tomatoes and cook for 15 minutes. Add beans, reduce heat. Season to taste, then add parsley. Serve with harissa.
- Tomatoes: 6 pieces
- Canned beans: 400 g
- Chopped parsley: 20 g
- Harissa: to taste
