This is a very simple dish & is bursting with flavour. You can have it as a main dish served with bread or omit the chicken / meat & have it as a side dish.
- 500 g dried haricot beans
- 2 1/2 liters water
- 6 1/2 teaspoons paprika
- 3 1/2 teaspoons ground cumin
- 1 (400 g) can plum tomatoes, pureed or 400 ml passata
- 6 cloves of garlic, minced or finely chopped
- 6-8 pieces of chicken, lamb or beef
- 4 tablespoons olive oil
- 1 pinch black pepper
- 2 1/2 teaspoons salt
- olive oil & vinegar to serve
- The night before you want to make the beans, place the dried beans in a large bowl & cover with cold water. Allow to soak overnight, then rinse & drain before use.
- After 30 minutes, remove the lid & simmer uncovered for a further 30 minutes. Do not let the sauce become too thick as when you add the olive oil & vinegar for serving, it thicken the sacue up automatically.
- Pour 2 litres of water over the beans, add the salt & pepper. Cover & cook on a medium heat – so the loubia is on a fast simmer – for 1 hour.
- After 1 hour, add 500ml extra water & the pureed / liquidised tin of plum tomatoes / passata. Add the garlic, 2 tsp salt, 2 1/2 tsp paprika & 1 1/2 tsp cumin. Cover & cook for 30 minutes on medium heat as before.
- Check seasoning, you may need additional salt, then serve piping hot with plenty of fresh crusty bread.
- Either add 1 tablespoon of olive oil & 1-2 tsp vinegar to each bowl before serving or let people add it themselves at the table.
- You can make this easily in a pressure cooker; just reduce the water to a total of 2 litres, add a chicken stock cube & take care with the seasoning. It should only take 45-50 mins in the pressure cooker.
- These beans taste even better the next day, so try to leave some leftovers!
- For tasty spicy beans, use the hot paprika or add a chilli to the cooking pot.
- Make this a delicious vegetarian dish by omitting the meat & using a good vegetable stock in place of the water.