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| Loubia (Algeria)
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
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.
6 to 8 servings. Each of 8 servings: 267 calories; 1,052 mg sodium; 0 Description: "Spicy, slow cooked meal"
Cuisine: "North African"
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NOTES : Loubia, the North African counterpart to American chili, is second to harira in popularity. Like harira, loubia doesn't like to be hurried. Ideal for a slow cookers. I serve loubia with a saucer of ground cumin on the side, to be added to taste. My Algerian friends, on the other hand, prefer a piquant mixture of finely minced garlic, parsley, and chiles for garnishing their loubia.