Dried lime (loomi), a distinctive sour flavor in Iraqi cooking, gives this stew its character. Add pierced dried lime to pre-cooked white beans simmering in tomato sauce seasoned with turmeric. Made in large pots, it travels well in picnic baskets and is suited to gatherings.
Cook the onion and crushed garlic cloves in olive oil for 6 minutes, until lightly browned.
Add the grated tomato, turmeric, cumin, salt, and black pepper. Cook for 8 minutes.
Add the cooked beans, pierced dried lime, and water. Simmer over low heat for 30 minutes.
Pierce the dried lime in several places with a fork so its sour flavor can infuse the liquid.
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