Loubia, a Moroccan white bean salad flavored with cumin, is ideal for using up leftover boiled beans. Toasting the cumin properly determines the aroma of the dressing.
Toast the cumin in a dry frying pan over low heat for 1 minute, shaking constantly to release its aroma. Mix with the boiled white beans in a bowl.
Add the diced tomatoes, chopped parsley, lemon juice, olive oil and salt and toss together.
Taste and adjust the salt if needed, then transfer to a serving plate.
Toast the cumin over low heat, shaking the pan constantly. Even a few seconds too long can make it bitter and spoil the flavor of the salad.
Kimyonun kavrulmuş kokusu limonla dengelendi, beslenme çantama koyduğumda öğlene kadar tazeliğini korudu.
Kimyonu tam 1 dakika kavurdum ve tavayı hiç bırakmadan salladım, sonuç iddia edildiği gibi çok daha aromatik oldu; kalan fasulyeyle 10 dakikada hazırladım, misafirlerime servis etmeden önce tadına baktım ve dengeyi çok beğendim.
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