Moroccan-style bean stew

Ingredients for 4 servings:

• 1 tsp salt
• 1 tsp pepper
• 1 tsp ginger powder
• ¼ pack saffron powder, or 1 tsp saffron salt
• 2 tsp coriander powder
• 2 tbsp sugar
• 1 pack of tomatoes, pureed
• 1 can beans, white, 800 g, or soaked overnight
• 1 cup milk
• 2 onions, diced
• 2 pointed peppers, or 1 red pepper, diced
• 2 tomatoes, diced
• 2 garlic cloves, diced
• ¼ bunch parsley, chopped
• 70 ml oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Sauté the onions with tomatoes, bell peppers, passata, garlic, and spices in oil. Add the beans and cover with water. Add the milk. Place the bunch of parsley on top and stir. Simmer the stew for 1 hour with canned beans, or for 2 hours with beans soaked overnight.