Algerian Loubia Stew

Ingredients

• 2 cups (400g) white beans, soaked overnight 2 cups (400g) white beans, soaked overnight
• 1 lb (450g) lamb or beef, cubed 1 lb (450g) lamb or beef, cubed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 carrot, diced 1 carrot, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 30g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked white beans.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
3. 3.
   Add the cubed lamb or beef to the pot and cook until browned on all sides.
4. 4.
   Stir in the diced tomatoes, carrots, and bell pepper. Cook for a few minutes until the vegetables start to soften.
5. 5.
   Add the soaked white beans to the pot, along with the ground cumin, paprika, turmeric, salt, and pepper. Stir well to combine all the ingredients.
6. 6.
   Pour enough water into the pot to cover the ingredients. Bring the stew to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the beans and meat are tender.
7. 7.
   Adjust the seasoning if needed and garnish with fresh parsley before serving.

Treat your ingredients with care...

• White beans — Soaking the beans overnight helps to reduce the cooking time and ensures they cook evenly. Discard any discolored or damaged beans before cooking.
• Lamb or beef — Choose lean cuts of meat for a healthier option. Trim off excess fat before cubing.
• Ground cumin — Toasting the cumin seeds before grinding them enhances their flavor. Dry roast the seeds in a pan over low heat until fragrant, then grind them into a powder.

Tips & Tricks

• For a vegetarian version, omit the meat and increase the amount of vegetables.
• Serve the Loubia Stew with crusty bread or couscous for a complete meal.
• Adjust the spiciness by adding chili powder or red pepper flakes if desired.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.
• Experiment with different types of beans, such as kidney beans or chickpeas, for a variation in texture and taste.

Serving advice

Serve the Algerian Loubia Stew hot in individual bowls. Garnish with fresh parsley for a pop of color. Accompany it with warm bread or couscous on the side.

Presentation advice

Present the Loubia Stew in a rustic clay pot or a deep serving dish. Sprinkle some additional chopped parsley on top for an appealing presentation.