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Recipe of Algerian Chili

Algerian Chili, (Loubia B'dersa)

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 cumin.

Dersa is a predominant season ing in the cuisine. A dash of vinegar is t raditionally added to each bowl of Loubia on serving.

Serving: 10

Ingredients:
1 lb (2 cups) small navy beans, soaked
1/4 cup olive oil
1 lrg onion, finely diced
3 sm dried red chilies, seeded
15 x garlic cloves, minced
1 tbl sweet paprika
1/4 tsp freshly ground black pepper
4 tsp ground cumin
6 oz tomato paste, canned
2 x tomatoes, coarsely chopped
7 cup water, or vegetable broth
2 x bay leaves
1/8 tsp cayenne, or to taste
20 sprg fresh flat-leaf parsley, chopped
2 1/2 tsp salt
10 sprg fresh cilantro, chopped Cider vinegar, or red wine vinegar, (optional)

Directions:
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.

Bring 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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