Fagioli alla Marocchina (Moroccan-Style White Beans)

Scalda l'olio in una pentola grande over medium heat, tesoro. Add the onion and cook until golden and soft, about 8 minutes. No rush - let them caramelize properly.

Add the grated tomatoes to the pan. Cook until they break down and get jammy, about 5 minutes. The house will smell beautiful, like my nonna's kitchen.

Add the garlic and cook just until fragrant - maybe 30 seconds. Don't let it burn or it becomes amaro.

Now add the turmeric, cumin, salt, and pepper. Stir everything together for one minute so the spices bloom.

Add the parsley and cilantro - yes, both! - and the tomato paste. Mix everything together and cook for 2 minutes more.

Pour in the water and add the beans. Bring to a gentle simmer, then reduce heat to low.

Let everything simmer together for 20 minutes, stirring every few minutes so nothing sticks. The beans should be creamy and the sauce should coat them like a beautiful blanket. (Taste and adjust the salt - beans need more than you think!)