Title: Algerian Chili (Loubia B'dersa)
Categories: Stew Bean
Yield: 10 Servings

	1 l	b (2 cups) small navy beans --
:		soaked
1	/4 c	olive oil
	1 l	g onion -- finely diced
	3 s	m dried red chilies -- seeded
	15	garlic cloves -- minced
	1 T	B sweet paprika
1	/4 t	s freshly ground black pepper
	4 t	s ground cumin
	6 o	z tomato paste -- canned
	2	tomatoes -- coarsely
:		chopped
	7 c	water -- or
:		vegetable broth
	2	bay leaves
1	/8 t	s cayenne -- or to taste
	20	sprigs fresh flat-leaf
:		parsley -- chopped
2 1	/2 t	s salt
	10	sprigs fresh cilantro --
:		chopped
:		Cider vinegar -- or
:		red wine vinegar --
:		optional

LOUBIA is an Algerian speciality that gets its flavor from DERSA, a spicy blend of ground dried red chilies (use New Mexican in the US), garlic, and ground cumin. Dersa is a predominant season ing in the cuisine. A dash of vinegar is traditionally added

Soak and drain the beans. Set aside. SOAKING BEANS: Rinse and pick over the beans and soak them overnight in a bowl of water to cover. Drain and proceed with the recipe. For the quick-soak method, place the beans in a large soup pot and add 10 cups of hot water. Bring them to a rolling boi

In a large soup pop over medium high heat, heat the oil, and cook the onion, stirring occasionally, until tender; 6 to 8 minutes. Add the chilies, garlic, paprika, pepper, and cumin. Cook, stirring, for 2 to 3 minutes. Add the tomato paste and cook, stirr

Before serving, discard the chilies, bay leaves, and tied parsley. Season with salt. Stir in the reserved minced parsley and cilantro. Serve hot with vinegar on the side, if you like.

1996 Kitty Morse. North Africa: The Vegetarian Table. One in a new series produced by Chronicle Books, San Francisco. This recipe was found on MC-Recipe List Service "COLLECTION (3) Chili Recipes plus Pesto," 15 Oct 1996. [patH]

Recipe By : Kitty Morse in North Africa (1996)

From: Marina

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