Loubia b'Dersa

Algerian chili

Ingredients

 * 1 lb (2 cups) small navy beans, soaked
 * ¼ cup olive oil
 * 1 large onion, finely diced
 * 3 small dried red chilies, seeded
 * 15 garlic cloves, minced
 * 1 tbsp sweet paprika
 * ¼ tsp freshly ground black pepper
 * 4 tsp ground cumin
 * 6 oz tomato paste, canned
 * 2 tomatoes, coarsely chopped
 * 7 cup water, or vegetable broth
 * 2 bay leaves
 * ⅛ tsp cayenne, or to taste
 * 20 sprig fresh flat-leaf parsley, chopped
 * 2½ tsp salt
 * 10 sprig fresh cilantro, chopped
 * cider vinegar, or red wine vinegar, optional

Directions

 * 1) Rinse and pick over the beans and soak them overnight in a bowl of water to cover.
 * 2) Drain and proceed with the recipe.
 * 3) For the quick-soak method, place the beans in a large soup pot and add 10 cups of hot water.
 * 4) Bring them to a rolling boil for 2 to 3 minutes.
 * 5) Turn off the heat and let the beans stand in the cooking water for at least 1 hour, and preferable longer.
 * 6) Drain the beans and proceed with the recipe.
 * 7) The older the beans, the longer they will take to cook.
 * 8) In a large soup pop over medium high heat, heat the oil, and cook the onion, stirring occasionally, until tender; 6 to 8 minutes.
 * 9) Add the chilies, garlic, paprika, pepper, and cumin.
 * 10) Cook, stirring, for 2 to 3 minutes.
 * 11) Add the tomato paste and cook, stirring, until the mixture thickens, 1 to 2 minutes.
 * 12) Stir in the tomatoes and 1 cup of the water or broth and bring to a boil.
 * 13) Add the beans, the remaining 6 cups water or broth, the bay leaves, cayenne, and 10 of the parsley sprigs tied together with cotton string.
 * 14) Mince the remaining parsley and se t aside.
 * 15) Lower the heat to medium low, cover, and cook the beans until tender, 1 to 2 hours.
 * 16) Before serving, discard the chilies, bay leaves, and tied parsley.
 * 17) Season with salt.
 * 18) Stir in the reserved minced parsley and cilantro.
 * 19) Serve hot with vinegar on the side, if you like.