My Loubia 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.

LOUBIA

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.