Green Beans Algerian Style Food

MY LOUBIA / LUBIA / LOOBIA - CLASSIC ALGERIAN BEANS!

Steps:

• The night before you want to make loubia, place the dried beans in a large bowl & cover with cold water. Allow to soak overnight, then rinse & drain before use.
• In a large stock pot, dutch oven or casserole dish (about 4.5 L capacity), seal the meat in the olive oil. Add the beans, paprika & cumin, mix well & cook on low heat for a few minutes.
• Pour 2 litres of water over the beans, add the salt & pepper. Cover & cook on a medium heat - so the loubia is on a fast simmer - for 1 hour.
• After 1 hour, add 500ml extra water & the pureed / liquidised tin of plum tomatoes / passata. Add the garlic, 2 tsp salt, 2 1/2 tsp paprika & 1 1/2 tsp cumin.
• Cover & cook for 30 minutes on medium heat as before.
• After 30 minutes, remove the lid & simmer uncovered for a further 30 minutes. Do not let the sauce become too thick as when you add the olive oil & vinegar for serving, it thicken the sacue up automatically.
• Check seasoning, you may need additional salt, then serve piping hot with plenty of fresh crusty bread.
• Either add 1 tablespoon of olive oil & 1-2 tsp vinegar to each bowl before serving or let people add it themselves at the table.

ALGERIAN GREEN BEAN AND LAMB TAGINE

Steps:

• Heat oil in a large saucepan or soup pot.
• Add the lamb, onion and garlic and sauté until lamb is browned.
• Add the salt, pepper, 1 tsp cumin, cayenne and saffron or turmeric and sauté a minute more.
• The original recipe calls for the sliced tomatoes to be added with the second onion/parsley/cumin; if you would rather do it this way, do not add them in the following step.
• Add water and tomatoes (if using here) and bring to a boil.
• Reduce heat, cover and simmer for about 45 minutes.
• Add the green beans and simmer for about 10 minutes more, until almost tender.
• Add the sliced onion, tomatoes (if using here), parsley and remaining 1 tsp cumin.
• Simmer for about 10 minutes more.
• Serve hot over couscous.