Algerian cuisine
Loubia Hamra with Veal {Algerian Bean Stew }
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Salem Hello
The cold weather has been here for several days now, along with the snow. The cold and anxiety are paralyzing us, and we're looking for comfort on our plates.
For that, there's nothing like a good loubia, a delicious, warming and convivial Algerian winter dish. Enjoyed by young and old alike, there are several variations of loubia or bean stew.
Bean stew
This time we're going for loubia hamra, which means red bean stew. I find this version tastier than the white one. Dry beans can be cooked with or without meat. In the latter case, onion is not recommended, but rather a good dose of garlic, which is appreciated and adds flavor.
Beans should be soaked in a large bath of water and left to swell overnight, for perfect cooking. But don't use canned beans, as you'll never get the same results or the same flavours. Find the white beans with beef variant HERE
Ingredients:
300 g red kidney beans, soaked the day before
3 bone-in pieces of veal (beef is also possible)
1 onion
4 cloves garlic
1 large tablespoon tomato paste
1 tsp red ras el hanout
1 tsp cumin
2 bay leaves
3 large carrots
1.5 tsp salt (to taste)
1 drizzle oil
Preparation
1- In a casserole dish, pour in a drizzle of oil, add the meat and brown for a few minutes to give it a little color.
2- Add the minced onion and garlic, concentrated tomato, bay leaves and spices, and sauté to reduce the tomato's acidity, not forgetting to stir.
3- Add the bean, bevelled carrot, salt and pepper, and stir again. Reduce the heat to low and leave to cook, covered, for 5 to 10 minutes to diffuse all the aromas.
4- Add 1.5 liters of boiling water to prevent the meat from breaking. Cover and cook for approximately 2 h and 1 h in the pressure cooker. The meat and beans should be melting, and the loubia should be accompanied by a good loaf of homemade bread.
Loubia loubia algérienne beans in sauce haricot à l'algérienne stewed dishes algerian cuisine