Lubia (bean stew)

Yield: 4 -6

Measure Ingredient
1 quart Cold water
1 pounds Beans (kidney, navy, white, cnnelini) soaked and cooked until soft, -or-
3 \N Cans, (16 ounce) drained (I used canned kidney beans)
1 \N Clove whole garlic
1 large Onion, peeled and chopped
1 \N Clove crushed garlic
¼ cup Chopped parsley
1 teaspoon Crushed red pepper flakes
1 tablespoon Sweet red paprika
2 \N Bay leaves
2 teaspoons Salt
2 cups Crushed tomatoes
2 teaspoons Ground cumin
2 teaspoons Oregano (I added this)
1 cup Water

Another North African recipe from Vegetarian Journal: (author's notes) You can mix the beans in the spicy stewfor a variety of flavors and textures. My host drained off the water by serving up the stew through a slotted wooden spoon. (I however, did not drain it at all because the rich red sauch was so delicious!) In a stew pot, boil water with beans, cloves and onion until vegetables are tender. Drain off 2 cups of the liquid. In a saucepan, saute minced garlic (in whatever you like), chopped parsley, hot pepper flakes, paprika, bay leaves and salt for 3-5 minutes. When seasonings are slightly smoking, add crushed tomatoes, ground cumin and one cup of water. Bring this mixture to a boil, then add to the bean pot. Serve with pita over rice. Posted to fatfree digest V97 #031 by judy.mingram@... (Judy Mingram - SunSoft) on Mar 19, 1997

Similar recipes