Loubia B'dersa (Algerian Chili)

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Loubia B'dersa (Algerian Chili)

Loubia B'dersa (Algerian Chili) is a traditional Algerian recipe for a classic stew of beans cooked in a tomato and vegetable stock base flavoured with chillies, parsley and cumin. The full recipe is presented here and I hope you enjoy this classic Algerian version of: Algerian Chili (Loubia B'dersa).

prep time

20 minutes

cook time

110 minutes

Total Time:

130 minutes

Additional Time:

(+90 minutes soaking)

Serves:

4–6

Rating:

Tags : Spice Recipes Herb Recipes Vegetable Recipes Bean Recipes Algeria Recipes

This Algerian form of loubia gets its flavour from the dersa which is a spice blend made from a mix of ground dried chillies (use piri-piri if available), garlic and ground cumin.

Ingredients:

450g small haricot (navy) beans (or black-eyed peas) soaked over night
60ml olive oil
1 large onion, finely diced
3 small dried red chillies, pounded
15 garlic cloves, minced
1 tbsp sweet paprika
14 tsp freshly-ground black pepper
4 tsp ground cumin
180g tomato paste
2 large ripe tomatoes, coarsely chopped
1.5l vegetable stock (or water)
2 bay leaves
1/8 tsp cayenne pepper
10 sprigs fresh flat-leaf parsley tied into a bundle
10 sprigs fresh flat-leaf parsley, finely chopped
2 tsp salt
10 sprigs fresh coriander, chopped
cider or red wine vinegar as dressing

Method:

Drain the beans then place in a large soup pot. If the beans are old add 1/4 tsp baking soda to aid he softening process. Add 2 tsp salt and about 2.5l water. Bring to a boil and cook at a rolling boil for at least 10 minutes. Turn off the heat and let the beans stand in the cooking water for at least 90 minutes (preferably longer). Drain the beans at this point.

Add the oil to a large pot and cook the onion in this, stirring occasionally, until tender (at least 7 minutes). Add the chillies, garlic, paprika, pepper and cumin. Cook for 2 minutes with constant stirring then add the tomato paste. Cook for about 2 minutes more, until the sauce thickens. Add the tomatoes and 250ml vegetable stock. Bring to a boil then add the drained beans and the remaining vegetable stock along with the bay leaves, the cayenne pepper and the bundle of parsley.

Lower the heat to a simmer and cook until the beans are tender (about 90 minutes). Discard the bayleaves and parsley then stir-in the minced parsley and coriander. Ladle into bowls and drizzle a little of the vinegar over the top before serving.