Algerian Chili (Loubia B'dersa) Recipe

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Servings: 10


Cost per serving $0.82 view details
  • 1 lb (2 c.) small navy beans, soaked
  • 1/4 c. extra virgin olive oil
  • 1 lrg onion, finely diced
  • 3 sm dry red chilies, seeded
  • 15 x garlic cloves, chopped
  • 1 Tbsp. sweet paprika
  • 1/4 tsp freshly grnd black pepper
  • 4 tsp grnd cumin
  • 6 ounce tomato paste, canned
  • 2 x tomatoes, coarsely minced
  • 7 c. water, or possibly vegetable broth
  • 2 x bay leaves
  • 1/8 tsp cayenne, or possibly to taste
  • 20 sprg fresh flat-leaf parsley, minced
  • 2 1/2 tsp salt
  • 10 sprg fresh cilantro, minced Cider vinegar, or possibly red wine vinegar, optional


  1. 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. Dersa is a predominant season ing in the cuisine. A dash of vinegar is t raditionally added to each bowl of Loubia on serving.
  2. Soak and drain the beans. Set aside.
  3. 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 in 10 c. of warm water.
  4. Bring them to a rolling boil for 2 to 3 min. Turn off the heat and let the beans 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 will take to cook. (She recommends adding salt to the cooking water: up to 2 teas poons per lb. of dry beans.)
  5. In a large soup pop over medium high heat, heat the oil, and cook the onion, stirring occasionally, till tender; 6 to 8 min. Add in the chilies, garlic, paprika, pepper, and cumin. Cook, stirring, for 2 to 3 min. Add in the tomato paste and cook, stirring, till the mix thickens, 1 to 2 min. Stir in the tomatoes and 1 c. of the water or possibly broth and bring to a boil. 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. Mince the remaining parsley and se t aside. Lower the heat to medium low, cover, and cook the beans till tender, 1 to 2 hrs.
  6. Before serving, throw away the chilies, bay leaves, and tied parsley. Season with salt. Stir in the reserved chopped parsley and cilantro. Serve warm with vinegar on the side, if desired.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 279g
Recipe makes 10 servings
Calories 227  
Calories from Fat 57 25%
Total Fat 6.52g 8%
Saturated Fat 0.89g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 733mg 31%
Potassium 838mg 24%
Total Carbs 33.71g 9%
Dietary Fiber 12.1g 40%
Sugars 5.26g 4%
Protein 11.21g 18%
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