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Loubia (Algerian)

Loubia

Second to harira in popularity.

Ideal for slow cookers. Serve with a saucer of ground cumin on the side, to be added to taste.

Some people prefer a piquant mixture of finely minced garlic, parsley, and chiles for garnishing.

Serving: 8

Ingredients:
2 cup dried navy beans soaked in water
overnight and drained
8 cup water
2 x bay leaves
3 x onions
4 x cloves
5 x cloves garlic minced
1 lb lamb bones (1 leg bone)
2 tbl olive oil
2 lb tomatoes peeled, seeded and coarsely chopped (about 8), OR use canned
2 tbl tomato paste
2 tsp ground cumin
1 tbl sweet Hungarian paprika
1/8 tsp cayenne pepper (optional)
20 sprg cilantro
30 sprg parsley
3 tsp salt (3 to 4)
Freshly ground pepper
Chopped cilantro for garnish
Chopped onion for garnish
Chopped green olives for garnish
Bread for serving

Directions:
Place drained navy beans, water, bay leaves, 1 onion studded with all 4 cloves, garlic and lamb bones in soup pot. Cover and cook over medium heat until beans are fairly soft, 1 to 1 1/2 hours. Discard onion.

Dice remaining onions. Heat oil in skillet over medium heat. Add onions and fry, stirring occasionally, until soft, 3 to 4 minutes. Add to cooked beans, along with 1/2 tomatoes, tomato paste, cumin, paprika and cayenne.

In blender or food processor, puree remaining 1/2 tomatoes with cilantro and parsley sprigs. Add to beans and cook over low heat, covered, until beans are tender and broth acquires full-bodied flavor, 1 to 1 1/2 hours.

Season with salt and pepper to taste. Ladle into individual bowls and garnish with cilantro, chopped onion and olives. Serve with warm bread.