Instructions: Another North African recipe from Vegetarian Journal:

(authors notes) You can mix the beans in the spicy stewfor a variety of flavors and textures. My host drained off the water by serving up the stew through a slotted wooden spoon. (I however, did not drain it at all because the rich red sauch was so delicious!)

In a stew pot, boil water with beans, cloves and onion until vegetables are tender. Drain off 2 cups of the liquid. In a saucepan, saute minced garlic

(in whatever you like), chopped parsley, hot pepper flakes, paprika, bay leaves and salt for 3-5 minutes. When seasonings are slightly smoking, add crushed tomatoes, ground cumin and one cup of water. Bring this mixture to a boil, then add to the bean pot. Serve with pita over rice.

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