Algerian Butter Bean Stew : Loubia Bel Kamoun

French

This rustic butter bean stew combines tender beans, a cumin-spiced tomato sauce, and a slow simmer that develops incredible flavor.

It’s the perfect dish for chilly days, family meals, or busy weeknights.

Butter beans stew : Algerian classic dish

This comforting Algerian butter bean stew, known as loubia bel kamoun, is the kind of dish that warms you from the inside out.

In my family, it has always held a special place, often served with a drizzle of olive oil or a spoon of harissa for a little heat.

Made with everyday ingredients, tender butter beans, a fragrant garlic-cumin paste, and a silky tomato sauce, it’s a satisfying, budget-friendly meal that feels both simple and nourishing.

Perfect for cold days or relaxed family dinners, it pairs beautifully with warm matlouh (algerian bread) or a crisp french baguette.

Slow cooking gives the stew a melt-in-your-mouth texture and deeper flavor, but a pressure cooker works wonderfully when time is short.

Naturally vegetarian and high in protein, it keeps well and tastes even better the next day, making it ideal for meal prep or busy weeknights.

Essential Ingredients for an Authentic Loubia Bel Kamoun

• 500 g dried butter beans : Ideal for a creamier texture and deeper flavor. Soaking them ensures even cooking and makes them easier to digest.
• or 750 g canned butter beans (Lima beans) : A quick, convenient alternative. Lima beans have a naturally tender flesh that pairs beautifully with the cumin-spiced sauce.
• 6 garlic cloves : The key element for a fragrant dersa. The fresher the garlic, the more aromatic and flavorful your base will be.
• 1 teaspoon salt : Adjust to taste. It enhances the spices and highlights the natural sweetness of the beans.
• 1 teaspoon ground cumin : The signature spice of this dish. It adds warmth, depth, and the distinctive Algerian character of loubia.
• 1 heaping tablespoon tomato paste : Creates a rich, silky red sauce with a hint of sweetness, while deepening both color and flavor.
• 4 tablespoons olive oil : Choose a high-quality oil for a rounder aroma and smooth, balanced cooking.
• 1 bay leaf : Gently perfumes the sauce and adds a subtle herbal note that complements the cumin perfectly.

How to prepare the butter beans stew

– How to Prepare the Butter Beans

If using canned beans: Rinse and drain well to remove excess brine.

If using dried beans:

1. Soak for at least 2 hours, ideally overnight, changing the water 1-2 times.
2. Place the soaked beans in a pressure cooker, cover with fresh water (about two fingers above), and cook for about 30 minutes until they are just tender but not mushy.

– Make the Garlic-Cumin Paste (Dersa)

1. Place the garlic cloves in a mortar.
2. Add cumin and salt.
3. Crush until you get a smooth, fragrant paste.
4. Add a splash of water to loosen it slightly.

This paste is the heart of the stew and gives the sauce its depth.

– Step-by-Step: How to Make the Stew

1. Heat the olive oil and bay leaf in a heavy pot.
2. Stir in the tomato paste and the dersa diluted in a small ladle of water.
3. Cook until the mixture thickens and the oil begins to separate.
4. Pour in boiling water and bring to a simmer.
5. Add the drained butter beans.
6. Cook gently until the beans become soft and the sauce thickens.
7. Taste and adjust seasoning with more cumin, salt, or tomato paste if needed.

– If you feel the stew needs a stronger tomato flavor:

• Scoop a ladleful of the sauce into a small bowl.
• Mix it with tomato paste until completely smooth and well combined.
• Pour the mixture back into the pot and let it simmer for a few minutes.

Helpful Tips for Perfect Loubia

• Always add boiling water : Adding cold water can interrupt the cooking process and toughen the beans. Use boiling water to keep the heat consistent and ensure the beans become tender without falling apart.
• Adjust the sauce gradually : If the sauce reduces too quickly or becomes too thick, add a small splash of hot water. This helps maintain a silky texture without diluting the flavor.
• Handle the beans gently : Beans can break easily when stirred. Instead of using a spoon, gently shake or tilt the pot to mix the stew. This keeps the beans whole and gives your loubia a more traditional, rustic look.
• Let it rest for better flavor : Loubia tastes even better the next day. As it rests, the flavors deepen, the sauce thickens naturally, and the cumin becomes more pronounced—perfect for meal prep or reheating on busy days.

Frequently Asked Questions

– Can I use another type of bean? Yes, absolutely. While butter beans give this stew its creamy texture, other varieties work just as well. White beans, navy beans, and cannellini beans are all excellent substitutes. Each type offers a slightly different texture, but all absorb the cumin-spiced sauce beautifully. Just keep an eye on cooking time, as some beans soften faster than others.

– Can I add meat to loubia? Definitely. This stew is naturally vegetarian, but it becomes heartier with meat. Chicken thighs, lamb pieces, beef cubes, or even merguez sausages are commonly used in Algerian households. For the best flavor, brown the meat in olive oil before adding the tomato paste and garlic-cumin mixture. This step adds depth and enhances the richness of the sauce.

– Why is cumin so important in this recipe? Cumin is the defining spice of loubia bel kamoun, its name literally means “beans with cumin.” It brings warmth, earthiness, and balance to the tomato sauce, while also enhancing the natural sweetness of the beans. Without cumin, the dish loses its authentic Algerian character.

– Can I make this stew spicy? Yes, easily. For a mild heat, add a fresh chili or a pinch of cayenne. For a more traditional Algerian touch, stir in a small spoonful of harissa when serving. You can also add chili flakes while cooking if you want the heat to blend directly into the sauce.

Others hearty dishes to try

• Beef Stroganoff recipe
• French beef bourguignon
• Chicken tomato vermicelli Chorba