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LOUBIA is an Algerian speciality which gets its flavor from DERSA, a spicy blendof grnd dry red chilies (use New Mexican in the US), garlic, and grnd cumin.
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Dersa is a predominant season ing in the cuisine.
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A dash of vinegar is t raditionally added to each bowl of Loubia on serving.
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Soak and drain the beans.
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Set aside.
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SOAKING BEANS: Rinse and pick over the beans and soak them overnight in a bowl of water to cover.
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Drain and proceed with the recipe.
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For the quick-soak method, place the beans in a large soup pot and add in 10 c. of warm water.
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Bring them to a rolling boil for 2 to 3 min.
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Turn off the heat and let the beans stand in the cooking water for at least 1 hour, and preferable longer.
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Drain the beans and proceed with the recipe.
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The older the beans, the longer they will take to cook.
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(She recommends adding salt to the cooking water: up to 2 teas poons per lb.
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of dry beans.)
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In a large soup pop over medium high heat, heat the oil, and cook the onion, stirring occasionally, till tender; 6 to 8 min.
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Add in the chilies, garlic, paprika, pepper, and cumin.
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Cook, stirring, for 2 to 3 min.
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Add in the tomato paste and cook, stirring, till the mix thickens, 1 to 2 min.
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Stir in the tomatoes and 1 c. of the water or possibly broth and bring to a boil.
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Add in the beans, the remaining 6 c. water or possibly broth, the bay leaves, cayenne, and 10 of the parsley sprigs tied together with cotton string.
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Mince the remaining parsley and se t aside.
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Lower the heat to medium low, cover, and cook the beans till tender, 1 to 2 hrs.
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Before serving, throw away the chilies, bay leaves, and tied parsley.
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Season with salt.
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Stir in the reserved chopped parsley and cilantro.
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Serve warm with vinegar on the side, if desired.
