Algerian Chili(Loubia B'Dersa)

* Exported from MasterCook *

Algerian Chili (Loubia B'Dersa)

Recipe By : Kitty Morse in North Africa (1996)
Serving Size : 10 Preparation Time :2:30
Categories : Stew Chili Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 cu
min. Dersa is a predominant season ing in the cuisine. A dash of vinegar is t
raditionally 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. Brin
g them to a rolling boil for 2 to 3 minutes. Turn off the heat and let the bean
s 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 wil
l take to cook. (She recommends adding salt to the cooking water: up to 2 teas
poons per pound of dried beans.)

In a large soup pop over medium high heat, heat the oil, and cook the onion, st
irring occasionally, until tender; 6 to 8 minutes. Add the chilies, garlic, pap
rika, pepper, and cumin. Cook, stirring, for 2 to 3 minutes. Add the tomato pas
te 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, th
e remaining 6 cups water or broth, the bay leaves, cayenne, and 10 of the parsl
ey sprigs tied together with cotton string. Mince the remaining parsley and se
t 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.

1996 Kitty Morse. North Africa: The Vegetarian Table. One in a new series pro
duced by Chronicle Books, San Francisco. This recipe was found on MC-Recipe Li
st Service "COLLECTION (3) Chili Recipes plus Pesto," 15 Oct 1996. [patH]



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