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Algerian Chili

Posted by on Feb. 5, 2009 at 3:59 PM
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Algerian Chili

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 Teaspoon ground cumin
6 Ounce tomato paste; canned
2 tomatoes; coarsely chopped
7 cup water; or vegetable broth
2 bay leaves
1/8 Teaspoon cayenne; or to taste
20 sprigs fresh flat-leaf parsley; chopped
2½ Teaspoon salt
10 sprigs fresh cilantro; chopped
Cider vinegar; optional

LOUBIA is an Algerian speciality that gets its flavour from DERSA, a
blend of ground dried red chilies, 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. Rinse and pick
the beans and soak them overnight in a bowl of water to cover. Drain
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
and preferable longer. Drain the beans and proceed with the recipe.

The older the beans, the longer they will take to cook. 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
tomato paste and cook, stirring, until the mixture thickens, 1 to 2
Stir in the tomatoes and 1 cup of the water or broth and bring to a
Add the beans, the remaining 6 cups water or broth, the bay leaves,
and 10 of the parsley sprigs tied together with cotton string. Mince
remaining parsley and set aside. Lower the heat to medium low, cover,
cook the beans until tender, 1 to 2 hours. Before serving, discard
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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by on Feb. 5, 2009 at 3:59 PM
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