*  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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