My Loubia Recipes

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MY LOUBIA / LUBIA / LOOBIA - CLASSIC ALGERIAN BEANS!



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

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.

Provided by Um Safia

Categories     One Dish Meal

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

LOUBIA



Loubia image

Algerian green beans and almonds served as a side dish. I found this for ZWT 6. Algeria North Africa

Provided by CJAY8248

Categories     Vegetable

Time 50m

Yield 1 lb. beans, 6-8 serving(s)

Number Of Ingredients 8

1 lb fresh green beans
4 cups salt water
3 tablespoons peanut oil
1 garlic clove, crushed
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon clove
1 tablespoon almonds, slivered

Steps:

  • Simmer trimmed green beans in salted water for approximately 30-45 minutes until tender. Drain and place in a dish. Place the rest of the ingredients (excluding the almonds) in a pan and cook at a medium heat for 2 minutes while stirring. Next, add the almonds, stirring briefly to coat them. Pour contents of pan over green beans and ensure they are well coated. Serve warm.

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