Can I use dried beans instead of canned?
Yes, if using dried beans, soak 1 cup of dried white beans overnight, then cook them separately until tender before adding them to the stew in step
DINNER
Algerian Loubia: White Bean and Beef Stew with Harissa
This Algerian Loubia offers a deeply satisfying white bean stew, enriched with tender beef and a vibrant, spicy warmth from harissa. It's a robust and flavorful one-pot dish, ideal for a comforting family meal.
HOW TO MAKE IT
Let's cook.
01
Pat the beef stew meat dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
02
Heat 2 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches for 5-7 minutes per batch, until well-seared on all sides. Remove the beef and set aside.
03
Add the chopped onion to the pot and cook over medium heat for 5-7 minutes, until softened and translucent. Add the minced garlic, ground cumin, and turmeric, cooking for 1 minute more until fragrant.
04
Return the beef to the pot. Stir in the diced tomatoes, harissa paste, and beef broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 90 minutes, or until the beef is very tender.
05
Stir in the rinsed and drained cannellini beans. Continue to simmer, uncovered, for 15-20 minutes, allowing the flavors to meld and the stew to thicken slightly.
06
Taste and adjust seasoning if necessary. Garnish generously with fresh chopped cilantro before serving.
About This Recipe
This Algerian Loubia offers a deeply satisfying white bean stew, enriched with tender beef and a vibrant, spicy warmth from harissa. It's a robust and flavorful one-pot dish, ideal for a comforting family meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a deeper flavor, you can marinate the beef in a little olive oil, harissa, and cumin for at least 30 minutes before browning. If you prefer a thicker stew, mash a portion of the beans against the side of the pot during the last 15 minutes of cooking.
Easy Substitutions
Lamb stew meat can be used instead of beef. For a vegetarian version, omit the beef and use vegetable broth, adding extra vegetables like carrots and potatoes. If cannellini beans are unavailable, great northern beans or navy beans work well. Adjust harissa to your spice preference; use less for mild, more for extra heat.
Storage & Reheating
Store leftover Loubia in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed to reach desired consistency.
Serving Suggestions
Serve this Algerian Loubia with warm crusty bread for dipping, a side of plain couscous, or a simple green salad. A dollop of plain yogurt or a squeeze of fresh lemon juice can also brighten the flavors.
Common Mistakes
One common mistake is not browning the beef sufficiently, which impacts the depth of flavor. Ensure the beef is well-seared before adding liquids. Another error is not cooking the beef long enough; it should be fork-tender. Lastly, adding the beans too early can cause them to become mushy, so add them towards the end of the cooking process.
Frequently Asked Questions
5.
What if I don't have beef broth?
You can use chicken broth or even water, though beef broth will provide the richest flavor.
Is this dish very spicy?
The spice level depends on the amount of harissa paste used. Start with 1 tablespoon and add more to taste if you prefer it spicier.
MORE TO KNOW
Loubia is a staple in Algerian cuisine, often enjoyed during colder months. The key to its rich flavor is slow cooking, which tenderizes the meat and allows the spices to fully infuse the beans and broth. Harissa, a North African chili paste, provides a characteristic warmth and depth. Don't be afraid to adjust the amount of harissa to suit your personal spice tolerance. A good quality harissa can make a significant difference in the final taste.
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