Recipe: Loubia

Name: Loubia
Prep time: 10 min
Cook time: 150 min
Total time: 880 min
Yield: 6 portions
Ingredients: Une Loubia pour 6 personnes :1 pied de veau coupé en 2 dans la longueur; 600 g de viande de bœuf découpée comme pour le pot-au-feu (plat de côte, paleron, gîte); 2 grandes cuillers d'huile d'olive; 600 g de haricots blancs (Soissons si vous trouvez)*; 1 cuiller à soupe de paprika; 1 cuiller à café de cumin; 1 cuiller à soupe de ras el hanout; 6 gousses d'ail dégermées et écrasées

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (5 reviews) Meat

Prep 10 min

Cook 150 min

Rest 12h

Total 14h40

Servings 6 serv.

Voici une recette de loubia marocaine de mon ami maloub remise en forme par votre serviteur

Recette Loubia - Chef Patrick Asfaux — Photo: fotolia © bodabeau

Ingredients for 6 servings

Another recipe adapted from my friend Maloub who worked with/for me during numerous years.

For 6 persons :

1 veal foot, cut in two pieces in the lenght
600 grams (1.5 lb) beef meat for stew or "pot au feu"
2 large soupspoonfulls of olive oil
600 grams (1.5 lb) dry white beans
1 soupspoonful paprika (semi hot red pepper) powder
1 teaspoonfull caraway seeds in powder
6 cloves of garlic, degermed and crushed

Step-by-step directions

The day before the meal (in the evening):

Pour the beans into cold water and change the water 3 times before cooking the beans the day after

The "D-day" :

1 Put, in a large tall pan, the 2 foot-halves, the meat, the drained beans and the olive oil and pour 4-5 liters (1 "big" gallon) water and gently boil during 1.5 hour (skim from time to time)

2 After those first 1.5 hour then, add the spices and the garlic and the salt and continue cooking during another 1.5 hour more at little boiling point

Present, into a presentation large dish, the beans with a skimmer and on top of them, the meat, cut into pieces and add one ladlefull hot cooking stock. The remaining stock is sieved and served into a soup tureen. Your kitchen will be full of the colours and fragances of Maghreb (North Africa)