Loubia - Moroccan stewed white beans

The night before

1. Soak the beans in plenty of cold water overnight, topping up the water if needed if the beans are no longer covered with water.

The day of cooking

1. Drain the beans and grate the onion and tomato (keep separate). To grate the onion, I find it easiest to peel back the skin but leave attached at stem to have something to hold, and for the tomato, cut in half and grate the inside, then discard skin (both shown in video). Crush or finely grate the garlic and chop the parsley.
2. Warm the oil in a Dutch oven or other heavy-based pot over a medium heat. Add the onion and cook a couple minutes to soften. Add the garlic, stir through a minute, then add the tomato and cook a few more minutes to soften.
3. Add the dry beans, tomato paste, parsley and dry spices (cumin, paprika, salt and ginger) and mix through then add the stock. Cover and turn up the heat a little if needed to bring through to a boil. Then, reduce the heat to keep the mixture at a steady simmer.
4. Cook the mixture for around 1 ¼ hours, or a little more or less as needed, until the beans are cooked through and tender, without being completely broken up. Check the liquid now and then as it cooks and top up if it is reducing too much - the beans should stay covered with liquid as they cook. Once done, the sauce should have reduced a little so the beans are peaking through - it will still be a bit liquid but not watery (it will reduce a bit more on serving). Check and adjust seasoning, if needed, Serve warm, topped with the cilantro.