Spicy Algerian Haricot Bean Stew (Loubia)
Experience the vibrant flavors of Algeria with this Spicy Haricot Bean Stew, known as Loubia. This dish is a delightful twist on traditional baked beans, featuring tender haricot beans simmered in a rich, spiced tomato sauce bursting with the aromas of garlic, ground cumin, and paprika. With the option to enhance it with mild Algerian green peppers, this recipe is perfect for sharing with loved ones, bringing warmth and comfort to any table. The slow-cooked method allows for deep flavors to develop, but it can be easily adapted to a pressure cooker for quicker preparation. Serve this hearty stew with crusty bread for a satisfying one-dish meal that your family will love!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Dried haricot beans
500 g (soaked overnight)
Water
2.5 liters (divided into 2 liters and 500 ml)
Paprika
6.5 teaspoons (divided)
Ground cumin
3.5 teaspoons (divided)
Plum tomatoes (pureed) or passata
400 g or 400 ml (pureed)
Garlic cloves
6 (minced or finely chopped)
Lamb or beef pieces
6-8 pieces (cut into chunks)
Olive oil
4 tablespoons (for cooking and serving)
Black pepper
1 pinch (freshly ground)
Salt
2.5 teaspoons (divided)
Vinegar
1-2 teaspoons (for serving)
Instructions
1
The night before you plan to make Loubia, place the dried haricot beans in a large bowl and cover them with cold water. Allow them to soak overnight. The next day, rinse and drain the beans before using them.
2
In a large stock pot, Dutch oven, or casserole dish with a capacity of about 4.5 liters, heat the olive oil over medium-high heat. Add the pieces of lamb or beef, and brown them on all sides to seal in their flavors.
3
Once the meat is browned, add the soaked and drained beans to the pot. Sprinkle in the paprika and cumin, mixing everything together well. Cook on low heat for about 5 minutes to allow the spices to become fragrant.
4
Pour 2 liters of water over the mixture, then add the salt and black pepper. Cover the pot and bring to a simmer on medium heat. Allow the Loubia to cook for 1 hour, stirring occasionally.
5
After 1 hour, carefully add 500 ml of additional water along with the pureed plum tomatoes or passata. Incorporate the minced garlic, along with 2 teaspoons of salt, 2 1/2 teaspoons of paprika, and 1 1/2 teaspoons of cumin. Stir to combine.
6
Cover the pot again and let it simmer for an additional 30 minutes on medium heat.
7
After this time, remove the lid and continue to simmer uncovered for another 30 minutes, allowing the sauce to thicken slightly. Be cautious not to let the sauce get too thick, as it will continue to thicken when you add the olive oil and vinegar for serving.
8
Taste the stew and adjust the seasoning with additional salt if necessary. Serve hot, accompanied by plenty of fresh crusty bread.
9
For serving, drizzle each bowl with 1 tablespoon of olive oil and 1-2 teaspoons of vinegar, or set them on the table for guests to add to their liking.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Loubia?
Loubia is a vibrant Spicy Algerian Haricot Bean Stew featuring tender beans simmered in a rich, spiced tomato sauce with garlic, cumin, and paprika.
How should I prepare the haricot beans?
The dried haricot beans must be placed in a large bowl, covered with cold water, and left to soak overnight before being rinsed and drained for use.
What type of meat is used in this Algerian stew?
The recipe calls for 6-8 pieces of lamb or beef, cut into chunks and browned to seal in the flavor.
Can I make this bean stew vegetarian?
Yes, you can easily adapt this recipe into a vegetarian dish by omitting the lamb or beef pieces.
What are the primary spices used in Loubia?
The key spices are paprika and ground cumin, which are added in two different stages to develop a deep, fragrant flavor.
How much garlic is needed for the recipe?
The recipe requires 6 cloves of garlic, which should be minced or finely chopped.
What kind of tomato product is used for the base?
You can use either 400g of pureed plum tomatoes or 400ml of passata for the sauce base.
How much water is required for the stew?
A total of 2.5 liters of water is used: 2 liters added initially to simmer the beans and meat, and another 500 ml added later with the tomatoes.
How long does the stew need to simmer in total?
The stew simmers for 1 hour initially, followed by another 30 minutes covered, and a final 30 minutes uncovered, totaling about 2 hours of simmering.
Can I use a pressure cooker for this recipe?
Yes, while the traditional slow-cooked method is described, the recipe can be easily adapted to a pressure cooker for quicker preparation.
What is the recommended serving suggestion for Loubia?
Serve the stew hot with fresh crusty bread. Each bowl should be drizzled with 1 tablespoon of olive oil and 1-2 teaspoons of vinegar.
Why is vinegar added at the time of serving?
Vinegar is added to the individual bowls at the table to brighten the flavors and balance the richness of the spiced bean stew.
How much paprika is used in total?
The recipe uses a total of 6.5 teaspoons of paprika, divided between the initial bean cooking phase and the later tomato sauce phase.
How much cumin is used in this dish?
A total of 3.5 teaspoons of ground cumin is required, added in two separate increments during the cooking process.
What size pot should I use to cook the stew?
It is recommended to use a large stock pot, Dutch oven, or casserole dish with a capacity of approximately 4.5 liters.
How do I thicken the Loubia sauce?
To thicken the sauce, remove the lid during the final 30 minutes of simmering to allow some of the liquid to evaporate.
Can I add other vegetables to this stew?
Yes, the recipe notes that you can enhance the flavor by adding mild Algerian green peppers.
What is the role of olive oil in this recipe?
Olive oil is used for browning the meat initially and is also used as a finishing garnish in each serving bowl.
Should the meat be cooked before adding the beans?
The meat should be browned on all sides in olive oil over medium-high heat before the soaked beans and initial spices are added.
How much salt is used in the recipe?
The recipe calls for 2.5 teaspoons of salt divided into different stages, with additional salt added at the end to taste.
Is this dish considered a spicy meal?
Yes, it is described as a spicy stew, primarily driven by the aromatic ground cumin and paprika.
What kind of beans are haricot beans?
Haricot beans are small, white, oval-shaped beans often used in Mediterranean and North African cooking, similar to Navy beans.
Can I use fresh tomatoes instead of passata?
The recipe specifies pureed plum tomatoes or passata for a smooth, rich sauce texture.
How many servings does this recipe make?
While specific serving counts aren't listed, the use of 500g of beans and 2.5L of water makes it a substantial family-sized meal.
What is the origin of this recipe?
This recipe is a traditional Algerian dish, specifically a variation of their classic bean stew known as Loubia.
Do I need to stir the stew while it cooks?
Yes, you should stir the Loubia occasionally while it is simmering to ensure even cooking and to prevent sticking.
Can I use black pepper in this stew?
Yes, the recipe includes a pinch of freshly ground black pepper added during the initial simmering stage.
Is it okay to let the sauce get very thick?
You should be cautious not to let it get too thick during simmering, as it will continue to thicken slightly when olive oil and vinegar are added for serving.
When should I add the second batch of spices?
The second batch of paprika, cumin, and salt is added after the first hour of simmering, along with the tomatoes and garlic.
Is Loubia a one-pot meal?
Yes, it is a hearty and satisfying one-pot meal that provides a complete and comfort-filled dinner.