Slow cooked Algerian style white bean stew rich in protein, vitamin and flavor; the prefect cold weather stew to warm up with.
Well, it's been abnormally warm for November here in Algeria, buuuuut the weather report says it will rain heavily last in the next few days. And for those sadly and literally stuck in Snowmageddon it's time to break out the large stock pot or slow cooker. And make some bone warming dishes for our loved ones come home to. Loubia b'lham is one such Algerian dish. You would remember this dish Loubia b'dersa a few years back. Today, we'll be revisiting this traditional Algerian dish with white beans .... but this another even more flavorsome version with meat.
Loubia b'lham, also called Tadjine d'haricot blanc, Tadjine Loubia, Loubia Algérienne, Loubia en sauce, cassoulet Algérienne or amicably just known as "Loubia". It's a slow-cooked Algerian specialty dish with white beans and lamb. Loubia b'lham could be considered the Algerian version of the French cassoulet. The stew gets its flavor from dersa, a paste made from blend of ground dried spicy red chilies and fresh red peppers. Dersa is similar to harissa, a spicy red pepper paste but isn't flavored with garlic, olive oil or any spices. But it has a deep rich earthy texture and taste. It's predominantly used in the eastern Algeria and in such dishes as Chtit'ha and eastern Algerian style couscous. You can easily make your own dersa by simply blanching a ripe red bell pepper to remove the skin, than pureeing the pepper and season by adding salt, little bit of olive oil. Or even simplier take a 1 whole jarred (roasted red pepper) and puree.
Traditionally, this stew is served in a cassole with a splash of olive vinegar and drizzling of local extra virgin olive oil is added at the table to counter balance the richness of this dish. And of course tons of bread. This dish is simple, economical and easily made with everyday pantry ingredients. It is especially good for cold winter days and easy enough to leave it simmering unattended on the stove top.
Today, I am presenting the method I learned from my late mother-n-law (Allah yarhama) using the favored flavoring of the north around Algiers lamb, carrots and fresh thyme. It uses a very modest of meat, only there for flavoring the dish so it's quite economical. I often just use bones in this dish. Other regions, have slight variations on this dish using chicken, beef, merguez, sheep feet or even khilli, which is an algerian preserved meat (kinda like jerky). You can easily subsitute lamb for beef here if you like. Even using wild game or bison would be killer in this dish I think!
This is an easy and very tasty dish to prepare. Towards the end of cooking, I like to add a green pepper that will bring more taste to the sauce.
Let's keep in touch! Sign up for posts delivered right to your e-mail inbox or subscribe to my feed. You can also 'like' me on Facebook, pin posts on Pinterest or follow me on Twitter for all the latest recipes and updates.
share this on