Can I use dried white beans instead of canned?
Yes, absolutely! Soak 1 cup of dried white beans overnight, then cook them until tender before adding them to the stew in step
DINNER
Hearty Algerian Loubia with Lamb and Harissa
This comforting Algerian Loubia (white bean stew) features tender lamb, hearty white beans, and a warming kick from harissa. It's a flavorful and satisfying one-pot meal perfect for a family dinner.
HOW TO MAKE IT
Let's cook.
01
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add lamb cubes and brown on all sides for 5-7 minutes. Remove lamb and set aside.
02
Reduce heat to medium. Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic, ground cumin, ground coriander, and turmeric, cooking for 1 minute until fragrant.
03
Return the browned lamb to the pot. Add diced tomatoes, chicken broth, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 60 minutes, or until the lamb is very tender.
04
Stir in the rinsed and drained cannellini beans and harissa paste. Continue to simmer, uncovered, for another 20 minutes, allowing the flavors to meld and the stew to thicken slightly.
05
Taste and adjust seasoning as needed, adding more salt, pepper, or harissa for extra spice.
06
Ladle the hearty Algerian Loubia into bowls and garnish generously with fresh chopped cilantro before serving.
About This Recipe
This comforting Algerian Loubia (white bean stew) features tender lamb, hearty white beans, and a warming kick from harissa. It's a flavorful and satisfying one-pot meal perfect for a family dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, you can marinate the lamb in a little olive oil, cumin, and coriander 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 10 minutes of cooking.
Easy Substitutions
Beef stew meat can be used instead of lamb. For a vegetarian version, omit the lamb and use vegetable broth, adding extra vegetables like carrots and potatoes. Great Northern beans or chickpeas can replace cannellini beans. If you don't have harissa, a pinch of cayenne pepper and a dash of paprika can provide a similar warmth.
Storage & Reheating
Store leftover Loubia in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months; thaw overnight in the refrigerator and reheat gently on the stovetop.
Serving Suggestions
Serve this hearty Loubia with warm crusty bread for dipping, a side of plain couscous, or a simple green salad. A dollop of plain yogurt or sour cream can also be offered to temper the spice for those who prefer it.
Common Mistakes
1. Not browning the lamb sufficiently: Browning creates a flavorful crust and adds depth to the stew. Ensure the pot is hot enough and don't overcrowd the lamb. 2. Not simmering long enough: Lamb needs time to become tender. Rushing this step will result in tough meat. 3. Over-salting: Harissa and broth can both contribute saltiness. Add salt gradually and taste as you go. 4. Adding harissa too early: While some harissa can be added with spices, adding the bulk of it later ensures its vibrant flavor isn't lost during long cooking. 5. Not rinsing canned beans: Rinsing removes excess sodium and improves texture.
Frequently Asked Questions
4.
Is this stew very spicy?
The recipe calls for 1 tablespoon of harissa, which provides a moderate warmth. You can adjust the amount to your preference, adding less for a milder stew or more for extra heat.
What kind of lamb is best for this recipe?
Boneless lamb shoulder or leg are excellent choices as they become very tender when slow-cooked. Cut them into uniform 1-inch cubes for even cooking.
MORE TO KNOW
Loubia is a staple in Algerian cuisine, often enjoyed during colder months. The slow simmering process is key to developing the deep, rich flavors of the stew. While this recipe uses canned beans for convenience, traditional Loubia often uses dried white beans soaked overnight and cooked until tender before being added to the stew. The harissa adds a characteristic North African warmth and subtle smokiness, which can be adjusted to your personal spice preference. Don't be afraid to add a little more if you like a fiery kick!
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