Smoky Algerian Loubia with Cumin and Chili Oil

A hearty bean stew infused with smoky spices and finished with a spicy chili oil

This classic Algerian stew, known as "Loubia," is a comforting dish made with tender white beans in a rich, smoky, and aromatic broth, topped with a homemade chili oil for extra flavor and heat.

2 h 45 min
6
Intermediate

Ingredients

For the Stew

Dried white beans

1 lb, soaked overnight

Olive oil

2 tbsp

Onion, finely chopped

1 large

Garlic, minced

3 cloves

Red bell pepper, diced

Smoked paprika

2 tsp

Ground cumin

1 tsp

Saffron threads

1 pinch (optional)

Vegetable broth

6 cups

Salt and pepper

to taste

For the Chili Oil

Olive oil

1/3 cup

Crushed red pepper flakes

2 tsp

Ground cumin

1/2 tsp

Garlic, smashed

1 clove

Preparation

Prepping the Beans

Drain and Rinse Beans

Drain and rinse the soaked beans.

Soak the beans overnight to cut down on cooking time and enhance their texture.

Cover with Water

In a large pot, cover beans with fresh water.

Boil and Simmer

Bring to a boil, then simmer for 1 hour or until tender. Drain and set aside.

Preparing the Stew Base

Heat Olive Oil

Heat olive oil in a large pot over medium heat.

Sauté Vegetables

Add onion, garlic, and bell pepper; sauté until soft.

Add Spices

Stir in smoked paprika, cumin, and saffron, cooking for another 2 minutes.

Do not let the spices burn, as they can become bitter. Pro Tip: Toast spices before adding liquid to enhance their flavor.

Cooking Process

Add Broth and Beans

Add the vegetable broth and beans to the spice mixture.

Simmer

Cook on low heat for 1 hour.

Plating & Serving

Smoky Algerian Loubia with Cumin and Chili Oil

FaBowlRice

Serve in Deep Bowls

Serve the stew in deep bowls and drizzle with chili oil just before serving.

Sauce Pairings

Spicy Chili Oil

Drizzled on top

Garlic Yogurt Sauce

A dollop for creaminess

Garnishes & Accompaniments

Fresh cilantro leavesLemon wedges

Perfect Sides

Crusty bread

Steamed couscous