Algerian Stew With White Beans - Barboucha

1. 1

   Roast the peppers on a flame, till the skins turn black, then cover with saran wrap for ten minutes to allow the steam to moisten the peppers.

2. 2

   Remove the wrap and peel off the skin.

3. 3

   Do not rinse under running water as you will take away the taste.

4. 4

   Dice the tripe into 1 inch squares and blanch in hot water, and drain.

5. 5

   If using lamb, brown in a little oil to remove the oil, and cut into cubes.

6. 6

   In a stewing pot, saute the onions, garlic, green peppers in 2- 3 tablespoons of olive oil for 5 minutes on medium flame.

7. 7

   Add spices and continue frying for 1- 2 minutes.

8. 8

   Add meat, and stir until the meat is coated with all the ingredients.

9. 9

   Cover with water, add the white beans and bring to boil for at least an hour, or until the beans are cooked. Add 2 chopped tomatoes, 20 minutes after cooking the white beans

10. 10

    Garnish with chopped cilantro.

* Per serving · 4 servings · Values may vary.