*  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      lb            Small navy beans (2 lb) -- soaked
     1/4  c             Olive oil
   1      lg            Onion -- finely diced
   3      sm            Dried red chilies -- seeded
  15      cl            Garlic -- minced
   1      tb            Sweet paprika
     1/4  ts            Black pepper -- freshly ground
   4      ts            Ground cumin
   6      oz            Can tomato paste
   2                    Tomatoes -- coarsely chopped
   7      c             Water or vegetable broth
   2                    Bay leaves
     1/8  ts            Cayenne -- or to taste
  20                    Fresh flat-leaf parsley sprigs -- chopped
   2 1/2  ts            salt
  10                    Fresh cilantro sprigs -- 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 seasoning 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 ts per lb 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. 

Recipe FROM: North Africa: The Vegetarian Table

This recipe was found on MC-Recipe List Service
"COLLECTION (3) Chili Recipes plus Pesto," 15 Oct 1996. [patH]


                   - - - - - - - - - - - - - - - - - -