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2 cups white cannellini beans
5 large tomatoes, diced
4 cloves garlic, grated
1 tablespoon Bartenura Olive Oil
1 tablespoon fresh cilantro, chopped or 3 cubes Dorot Gardens Frozen Cilantro
1 teaspoon salt
1 teaspoon pepper
1 tablespoon cumin
1 tablespoon paprika
1/4 cup goat cheese
In a large pot, heat the olive oil.
Add the garlic and the tomatoes. Cook for five minutes and puree with a potato masher.
Add the spices, the beans, and the cilantro. Add two cups of water and cover.
Simmer for about 45 minutes. If the liquid reduces too much, add water to prevent the stew from burning.
Top with goat cheese and serve warm.
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