Mauritian Rougaille Tomato Bean Stew

Ingredients

• 2 cans white beans, drained
• 6 ripe tomatoes, chopped, or 1 can crushed tomatoes
• 3 tbsp neutral oil
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tsp dried thyme
• 1 to 2 red chilies, minced
• 1 cup vegetable stock or water
• 1 1/2 cups rice, for serving
• 1 lime, cut into wedges
• 1 tsp fine salt, plus more to taste
• 1/4 cup chopped cilantro or parsley

Steps

1. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
2. Heat the oil in a wide pan over medium heat and cook the onion with a pinch of salt for 8 minutes, until soft and translucent with golden edges.
3. Add the garlic, ginger, thyme, and chilies and stir for 1 minute until fragrant.
4. Add the tomatoes and the salt and bring to a brisk simmer.
5. Cook uncovered for 20 to 25 minutes, stirring occasionally and pressing the tomatoes down, until the sauce has darkened from bright red to deep brick and the oil separates and pools at the edges of the pan.
6. That separation is the test for a finished rougaille. Stop before it and the sauce still tastes sharp and raw.
7. Add the beans and simmer for 8 minutes more, crushing a handful against the side of the pan so their starch thickens the stew.
8. Season with salt and lime, stir in most of the cilantro, and serve over the rice with the remaining cilantro and lime wedges.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.