The deep, tangy flavor of Iraqi cuisine's dried lime (loomi) comes through in this stew, made by simmering pre-boiled white beans in a turmeric-tomato sauce with a pierced dried lime added in. Cooked in large pots, this stew travels well in a picnic basket and to crowded gatherings.
Sauté the onion and garlic in the olive oil for 6 minutes, until softened.
Add the grated tomato, turmeric, cumin, salt and black pepper and cook for 8 minutes.
Add the boiled beans, the pierced dried lime and the water, and simmer over low heat for 30 minutes.
Pierce the dried lime in a few spots with a fork, otherwise the tangy flavor inside won't fully release into the sauce.
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