MY LOUBIA / LUBIA / LOOBIA - CLASSIC ALGERIAN BEANS!

My Loubia / Lubia / Loobia - Classic Algerian Beans! image

Provided by Um Safia

Time 2h7m

Yield 6-8 serving(s)

Number Of Ingredients 11

500 g dried haricot beans
2 1/2 liters water
6 1/2 teaspoons paprika
3 1/2 teaspoons ground cumin
1 (400 g) can plum tomatoes, pureed or 400 ml passata
6 garlic cloves, minced or 6 garlic cloves, finely chopped
6 -8 pieces lamb or 6 -8 pieces beef
4 tablespoons olive oil
1 pinch black pepper
2 1/2 teaspoons salt
olive oil, & vinegar to serve

Steps:

The night before you want to make loubia, place the dried beans in a large bowl & cover with cold water. Allow to soak overnight, then rinse & drain before use.
In a large stock pot, dutch oven or casserole dish (about 4.5 L capacity), seal the meat in the olive oil. Add the beans, paprika & cumin, mix well & cook on low heat for a few minutes.
Pour 2 litres of water over the beans, add the salt & pepper. Cover & cook on a medium heat - so the loubia is on a fast simmer - for 1 hour.
After 1 hour, add 500ml extra water & the pureed / liquidised tin of plum tomatoes / passata. Add the garlic, 2 tsp salt, 2 1/2 tsp paprika & 1 1/2 tsp cumin.
Cover & cook for 30 minutes on medium heat as before.
After 30 minutes, remove the lid & simmer uncovered for a further 30 minutes. Do not let the sauce become too thick as when you add the olive oil & vinegar for serving, it thicken the sacue up automatically.
Check seasoning, you may need additional salt, then serve piping hot with plenty of fresh crusty bread.
Either add 1 tablespoon of olive oil & 1-2 tsp vinegar to each bowl before serving or let people add it themselves at the table.

Nutrition Facts : Calories 107.2, Fat 9.7, SaturatedFat 1.3, Sodium 984, Carbohydrate 5.4, Fiber 1.9, Sugar 2, Protein 1.3