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| Yield: |
| 10 |
| Ingredients: |
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0.5 kg
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(2 cups) small navy beans, soaked |
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1/4 cup
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olive oil |
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1 lrg
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onion, finely diced |
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3 sm
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dried red chilies, seeded |
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15
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garlic cloves, minced |
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20 ml
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sweet paprika |
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1/4 tsp
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freshly ground black pepper |
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4 tsp
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ground cumin |
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180 g
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tomato paste, canned |
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2
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tomatoes, coarsely chopped |
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7 cup
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water, or |
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vegetable broth |
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2
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bay leaves |
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1/8 tsp
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cayenne, or to taste |
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20 sprg
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fresh flat-leaf parsley, chopped |
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2 1/2 tsp
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salt |
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10 sprg
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fresh cilantro, chopped |
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Cider vinegar, or |
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red wine vinegar, optional |
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| Method: |
LOUBIA is an Algerian speciality that gets its flavor from DERSA, a spicy blend
of ground dried red chilies (use New Mexican in the US), garlic, and ground cu
min. Dersa is a predominant season ing in the cuisine. A dash of vinegar is t raditionally added to each bowl of Loubia on serving.
Soak and drain the beans. Set aside.
SOAKING BEANS: Rinse and pick over the beans and soak them overnight in a bowl of water to cover. Drain and proceed with the recipe. For the quick-soak method, place the beans in a large soup pot and add 10 cups of hot water.
Brin
g them to a rolling boil for 2 to 3 minutes. Turn off the heat and let the bean
s stand in the cooking water for at least 1 hour, and preferable longer. Drain the beans and proceed with the recipe. The older the beans, the longer they wil
l take to cook. (She recommends adding salt to the cooking water: up to 2 teas poons per pound of dried beans.)
In a large soup pop over medium high heat, heat the oil, and cook the onion, st
irring occasionally, until tender; 6 to 8 minutes. Add the chilies, garlic, pap
rika, pepper, and cumin. Cook, stirring, for 2 to 3 minutes. Add the tomato pas
te and cook, stirring, until the mixture thickens, 1 to 2 minutes. Stir in the tomatoes and 1 cup of the water or broth and bring to a boil. Add the beans, th
e remaining 6 cups water or broth, the bay leaves, cayenne, and 10 of the parsl
ey sprigs tied together with cotton string. Mince the remaining parsley and se t aside. Lower the heat to medium low, cover, and cook the beans until tender, 1 to 2 hours.
Before serving, discard the chilies, bay leaves, and tied parsley. Season with salt. Stir in the reserved minced parsley and cilantro. Serve hot with vinegar on the side, if you like.
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