ALGERIAN CHILI (Loubia B'Dersa)

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ALGERIAN CHILI (Loubia B'Dersa)

 

INGREDIENTS:

 

1 pound (2 cups) small navy beans, soaked

1/4 cup olive oil

1 large onion, finely diced

3 small dried red chilies, seeded

15 garlic cloves, minced

1 tablespoon sweet paprika

1/4 teaspoon freshly ground black pepper

4 teaspoons ground cumin

6 ounces tomato paste, canned

2 tomatoes, coarsely chopped

7 cups water or vegetable broth

2 bay leaves

1/8 teaspoon cayenne, or to taste

20 sprigs fresh flat-leaf parsley, chopped

2 1/2 teaspoons salt

10 sprigs fresh cilantro, chopped

Cider vinegar or red wine vinegar, optional

 

LOUBIA is an Algerian speciality that gets its flavor from DERSA, a spicy

blend of ground dried red chilies (use New Mexican in the US), garlic, and

ground cumin. Dersa is a predominant season ing in the cuisine. A dash of

vinegar is traditionally added to each bowl of Loubia on serving.

 

Soak and drain the beans. Set aside.

SOAKING BEANS: Rinse and pick over the beans and soak them overnight in a

bowl of water to cover. Drain and proceed with the recipe. For the

quick-soak method, place the beans in a large soup pot and add 10 cups of

hot water. Bring them to a rolling boil for 2 to 3 minutes. Turn off the

heat and let the beans stand in the cooking water for at least 1 hour, and

preferable longer. Drain the beans and proceed with the recipe. The older

the beans, the longer they will take to cook. (She recommends adding salt to

the cooking water: up to 2 teaspoons per pound of dried beans.)

 

In a large soup pop over medium high heat, heat the oil, and cook the

onion, stirring occasionally, until tender; 6 to 8 minutes. Add the chilies,

garlic, paprika, pepper, and cumin. Cook, stirring, for 2 to 3 minutes. Add

the tomato paste and cook, stirring, until the mixture thickens, 1 to 2

minutes. Stir in the tomatoes and 1 cup of the water or broth and bring to a

boil. Add the beans, the remaining 6 cups water or broth, the bay leaves,

cayenne, and 10 of the parsley sprigs tied together with cotton string.

Mince the remaining parsley and set aside. Lower the heat to medium low,

cover, and cook the beans until tender, 1 to 2 hours.

 

Before serving, discard the chilies, bay leaves, and tied parsley. Season

with salt. Stir in the reserved minced parsley and cilantro. Serve hot with

vinegar on the side, if you like.

 

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