Loubia b'Dersa

Loubia b'Dersa Recipe - Algerian and Italian Vegetarian Dish

Region / culture: Algeria, Italy | Preparation time: overnight | Cooking time: 1-2 hours | Servings: 6-8 |

Vegetarian diet

Introduction

Loubia b'Dersa is a traditional Algerian dish made with navy beans cooked in a flavorful tomato-based sauce. This hearty and comforting dish is perfect for a cozy meal on a cold day.

History

Loubia b'Dersa has been a staple in Algerian cuisine for generations. The dish is believed to have originated in the northern regions of Algeria, where beans are a common ingredient in many traditional dishes. The name "Loubia b'Dersa" translates to "beans with sauce" in Arabic, highlighting the key components of the dish.

Ingredients

1 lb (454 g) (2 cup) small navy beans, soaked
0.25 cup olive oil
1 large onion, finely diced
3 small dried red chilies, seeded
15 garlic cloves, minced
1 tbsp sweet paprika
0.25 tsp freshly ground black pepper
4 tsp ground cumin
6 oz (170 g) tomato paste, canned
2 tomatoes, coarsely chopped
7 cup water, or vegetable broth
2 bay leaves
0.13 tsp cayenne, or to taste
20 sprig fresh flat-leaf parsley, chopped
2.5 tsp salt
10 sprig fresh cilantro, chopped
cider vinegar, or red wine vinegar, optional

How to prepare

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 preferably longer.
Drain the beans and proceed with the recipe.
The older the beans, the longer they will take to cook.
In a large soup pot 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 of water or broth, the bay leaves, cayenne, and 10 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.

Variations

Add diced carrots or bell peppers for extra color and flavor.
Use different types of beans such as kidney beans or chickpeas.
Experiment with different spices such as turmeric or cinnamon for a unique twist.

Cooking Tips & Tricks

Soaking the beans overnight helps to reduce cooking time and improve their texture.

- Adding a splash of red wine vinegar at the end of cooking can enhance the flavors of the dish.

- Adjust the amount of cayenne pepper to suit your spice preference.

- Be sure to discard the dried red chilies, bay leaves, and tied parsley before serving.

Serving Suggestions

Loubia b'Dersa can be served as a main dish with crusty bread or over rice for a complete meal. It pairs well with a side salad or steamed vegetables.

Cooking Techniques

The key to making a delicious Loubia b'Dersa is to cook the beans until they are tender and the flavors have melded together. Be sure to stir the dish occasionally to prevent sticking and burning.

Ingredient Substitutions

If you don't have navy beans, you can use any other small white beans such as Great Northern beans or cannellini beans. You can also use vegetable oil instead of olive oil.

Make Ahead Tips

Loubia b'Dersa can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the dish on the stovetop or in the microwave before serving.

Presentation Ideas

Garnish the dish with a sprinkle of chopped parsley or cilantro for a pop of color. Serve the Loubia b'Dersa in individual bowls for a more elegant presentation.

Pairing Recommendations

Loubia b'Dersa pairs well with a glass of red wine or a refreshing mint tea. For a complete meal, serve the dish with a side of couscous or flatbread.

Storage and Reheating Instructions

Store any leftovers of Loubia b'Dersa in an airtight container in the refrigerator for up to 3 days. Reheat the dish on the stovetop over low heat or in the microwave until warmed through.

Nutrition Information

Calories per serving

Each serving of Loubia b'Dersa contains approximately 300 calories.

Carbohydrates

Each serving of Loubia b'Dersa contains approximately 40 grams of carbohydrates.

Fats

Each serving of Loubia b'Dersa contains approximately 10 grams of fats.

Proteins

Each serving of Loubia b'Dersa contains approximately 15 grams of proteins.

Vitamins and minerals

Loubia b'Dersa is a good source of vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Loubia b'Dersa is a nutritious and balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Loubia b'Dersa is a flavorful and nutritious Algerian dish made with navy beans cooked in a rich tomato-based sauce. This hearty and comforting dish is perfect for a satisfying meal any day of the week.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my dear friend Fatima in her cozy little home in the bustling city of Casablanca. As soon as I walked through the door, the fragrant aroma of spices and herbs greeted me, making my mouth water in anticipation of the delicious meal that awaited.

Fatima, a talented cook and a kind soul, welcomed me with a warm smile and a hug. "I have a special dish to share with you today, my dear friend," she said as she led me to the kitchen.

I watched in awe as Fatima effortlessly prepared the ingredients for Loubia b'Dersa, a traditional Moroccan dish made with white beans and a rich tomato-based sauce. She explained each step with patience and passion, sharing the secrets and tips that had been passed down to her from her own grandmother.

As the dish simmered on the stove, filling the air with its mouthwatering aroma, Fatima shared the story behind the recipe. She told me that Loubia b'Dersa was a dish that had been enjoyed by generations of her family, a comfort food that brought warmth and joy to their hearts.

I listened intently, soaking in every detail and savoring the memories that Fatima's words evoked. It was like a journey back in time, to a world where food was more than just sustenance – it was a celebration of love, family, and tradition.

When the dish was finally ready, Fatima served it with a generous sprinkle of fresh parsley and a side of crusty bread. The first bite was a revelation – the creamy beans, the tangy tomato sauce, the bold flavors of cumin and paprika dancing on my taste buds in perfect harmony.

I couldn't help but exclaim in delight, "This is the most delicious thing I have ever tasted! Please, Fatima, would you be so kind as to share the recipe with me?"

Fatima laughed, her eyes twinkling with mischief. "Of course, my dear friend. But remember, the true secret ingredient is love. Without that, no recipe can ever truly shine."

With a grateful heart and a full stomach, I bid farewell to Fatima and returned home, eager to recreate the magic of Loubia b'Dersa in my own kitchen. Armed with the recipe and the memories of that special day, I set to work, following each step with care and attention.

As the dish slowly cooked, filling my home with its comforting fragrance, I couldn't help but smile. I felt a connection to my roots, to the traditions and flavors that had shaped me into the person I was today.

When the time came to taste the finished dish, I closed my eyes and savored each bite, letting the flavors transport me back to Fatima's kitchen, to that warm summer day filled with laughter and love.

And as I shared the recipe with my own family and friends, passing down the tradition to future generations, I knew that the legacy of Loubia b'Dersa would live on, a testament to the power of food to nourish not just our bodies, but our souls as well.