Description
This comforting Algerian butter bean stew, known as loubia bel kamoun, is the kind of warm, generous dish that brings everyone to the table. Made with simple ingredients, a fragrant garlic-cumin paste, and a rich tomato sauce, it’s a budget-friendly recipe full of depth and tradition.
Ingredients
Scale
- 500 g dried butter beans
- or 750 g canned butter beans (Lima beans)
- 6 garlic cloves
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 heaping tablespoon tomato paste
- 4 tablespoons olive oil
- 1 bay leaf
Instructions
- Prepare the beans: Soak dried beans for several hours or rinse and drain canned beans.
- Cook dried beans: Pressure-cook soaked beans for about 30 minutes until tender.
- Make the dersa: Crush garlic, cumin, and salt into a smooth paste, thinning with a little water.
- Build the base: Heat olive oil with the bay leaf, add tomato paste and dersa, and cook until oil separates.
- Simmer the stew: Add boiling water, then the beans. Simmer until the sauce thickens and the beans become soft.
- Adjust seasoning: Taste and add salt, cumin, or more tomato paste if needed.
- Prep Time: 10 min
- Cook Time: 60 min
- Category: main dish
- Cuisine: algerian cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal