Moroccan · Main course
Moroccan-Jewish White Bean & Cumin Sabbath Stew
A comforting white bean stew from the Moroccan-Jewish kitchen — dried white beans simmered slow with beef, garlic, cumin and tomato until creamy and thick, often set to cook gently for Shabbat lunch. Hearty and economical, it turns a handful of beans and a little meat into a rich, satisfying pot.
- Prep
- 15 min
- Cook
- 120 min
- Total
- 135 min
- Serves
- 6
- Level
- Easy
Ingredients
- 400 g dried white beans, soaked overnight
- 400 g beef, in chunks
- 1 onion, chopped
- 6 garlic cloves, crushed
- 2 tbsp tomato paste
- 2 tsp cumin and 1 tsp paprika
- 4 tbsp olive oil
- 1 bunch coriander, chopped
- Salt and black pepper
Method
- 1
Brown the meat
Warm the oil, brown the beef, then add the onion and garlic and cook until soft.
- 2
Add spice and tomato
Stir in the cumin, paprika and tomato paste and cook a minute to deepen the colour.
- 3
Add beans
Add the drained beans and enough water to cover well, and bring to a simmer.
- 4
Simmer long
Cook gently for about two hours, topping up with hot water, until the beans are creamy and the meat is tender.
- 5
Season and finish
Salt once the beans are soft, simmer to thicken, stir through coriander and serve with bread.
Chef's tips
- Salt only after the beans have softened; salting early keeps them tough.
- Soak the beans overnight so they cook evenly to a creamy, tender finish.
- Let some beans break down to naturally thicken the stew into a rich, cohesive pot.
Frequently asked questions
Can I make it vegetarian?
Yes; leave out the beef and build depth with extra onion, garlic, cumin and a good olive oil for a satisfying meatless bean stew.
Is this a kind of dafina?
It shares the slow-cooked, make-ahead spirit of Shabbat cooking but is a simpler, bean-focused stew rather than the elaborate layered dafina.