Here is a Moroccan loubia recipe from my friend Maloub, formatted by yours truly. It's a North African dish, more precisely from Algeria and Morocco, where it has been cooked for generations. The veal foot provides natural gelatin that makes the broth rich and creamy without any cream. Allow 3 hours total. White Soisson beans absorb the spices without falling apart.

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Ingredients for 6 servings

servings
  • 1 veal foot cut in half lengthwise
  • 21 oz (600 g) beef meat cut like for pot-au-feu (chuck, shoulder, shin)
  • 2 large tablespoons olive oil
  • 21 oz (600 g) white beans (Soisson if you can find them)
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • 1 tablespoon ras el hanout
  • 6 garlic cloves, germinated and crushed