Lubia Bel Kemun Tunisian Meat And Beans Recipes

MY LOUBIA / LUBIA / LOOBIA - CLASSIC ALGERIAN BEANS!

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.

LUBEE (LEBANESE GREEN BEANS AND LAMB)

Steps:

• Heat butter and olive oil in frying pan over medium-high heat. Add lamb and onions and cook until lamb begins to brown and onion begins to turn translucent.
• Stir in garlic, cinnamon, salt and pepper. Reduce heat to low.
• Stir in green beans. Add tomatoes, tomato sauce and water. Cover pan and cook over low heat about 1 hour, or until lamb is tender.
• Serve over cooked rice.

LUBIA BEL KEMUN-TUNISIAN MEAT AND BEANS

Steps:

• In a big pot sautè the onions, then add tomato paste and a glass of water.
• Place the meat in the pot and add enough water to cover the meat, then cook for 20 minuts.
• Add the cannellini beans to the stew and some more water to cover all the ingredients; when it comes to a boil, add cumin, a pinch of salt and let the stew cook until it's tender (about an hour), adding some more water if necessary to prevent it from sticking to the pan.
• Season with more salt and serve hot with a side of couscous.