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Loubia (Algerian)LoubiaSecond 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. Have A Recipe Or Story To Share?Would you like to have your own page for Free within our site,Have a Story to share or a picture to go with it, it's easy to do! Return from Algerian Loubia to homepage More Algerian Recipes |
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