My Loubia / Lubia / Loobia - Classic Algerian Beans! |
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Prep Time: 2 Minutes Cook Time: 2 Minutes |
Ready In: 4 Minutes Servings: 8 |
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The best way to describe these beans is a spicier version of English baked beans! Haricot beans are cooked in a tomato sauce flavoured with lots of garlic, cumin & paprika. This recipe is for the way I cook it most - the slow cook way - but you can make it easily in a pressure cooker; just reduce the water to a total of 2 litres, add a chicken stock cube & take care with the seasoning. It should only take 45-50 mins in the pressure cooker. If you have any Algerian hot green peppers, this is really nice with 1-2 thrown in half way through! N.B: Time to make doesn't include overnight soaking of the beans. Ingredients:
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 chicken or 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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Cover & cook for 30 minutes on medium heat as before.
6. 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.
7. Check seasoning, you may need additional salt, then serve piping hot with plenty of fresh crusty bread.
8. 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.
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