Libyan vegan bean stew

Ingredients for 4 servings:

• 500 g borlotti beans, dried
• Water for soaking
• 2 tbsp olive oil for frying
• 2 onions
• 400 g mushrooms
• 2 tbsp tomato paste
• 1 tsp harissa
• 1 tsp cumin
• 2 tsp curry powder (Bharat Curry)
• 750 ml water
• 3 garlic cloves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

The day before, cover the beans with plenty of water and let them soak overnight. The next day, drain the beans and set aside. Dice the onion and finely chop the garlic, and roughly dice the mushrooms. Heat the olive oil. Add the onions and fry until translucent. Add the mushrooms, stir, and brown until the water has released enough. Add all the spices and tomato paste, and fry for another three minutes. Add the beans, cover with 750 ml of water, and simmer for about 45 minutes. Add the garlic and simmer for another 10 minutes. Serve the stew. Serve with bread and pickled peppers.