A staple of Nile-region cuisine, white bean stew is simmered in tomato sauce enriched with cumin and roasted garlic. Finished with olive oil and fresh cilantro, it makes a hearty meal served with bread.
Drain the soaked beans and put them in a pot with plenty of fresh water. Bring to a boil, skim off the foam, and boil over medium heat for 25 minutes.
Heat the olive oil in a pan and sauté the crushed garlic until lightly golden. Add the cumin and stir for a few more seconds.
Add the grated tomato and salt to the roasted garlic and simmer for 8 minutes. Add the boiled beans along with some of their cooking liquid, then simmer over low heat for 10 more minutes.
Garnish the stew with cilantro and serve with warm bread.
If you do not soak the beans overnight, they will take longer to cook and their skins may stay tough. Roast the garlic lightly without burning it, or the burnt flavor will spread through the sauce.
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