Loubia b'Dirsa, Algerian White Bean Stew

Ingredients

 * 200 grams of haricots blancs (white beans) soaked overnight
 * 300 grams of chick peas soaked overnight
 * 1 onion minced
 * 250 grams of ground lamb or beef
 * 4 tablespoons of tomato paste
 * 2 cloves of garlic minced
 * 2 tomatoes concasse
 * Vinegar or lemon wedges
 * 1-2 teaspoons of spice blend
 * Salt and pepper
 * Olive oil

Ingredients for dirsa:


 * 2-4 fresh or dried hot red chilis (if you are using dried soak them in water until soft
 * 2 cloves of garlic
 * 1 tablespoon of salt
 * 1/2 cup of olive oil

Directions
1) Saute the onions in olive oil over medium heat for about 10-15 minutes, add tomato paste and saute for about 10 minutes more, if you are adding meat to the dish add it now, season with salt and pepper and cook for about 15 minutes.

2) Add the beans and water to cover plus more 2 cups more. Season with salt and pepper, add 1/2 of the quantity of spices you will be using. Cook for about 1 1/2 hours on low heat, stirring occasionally.If the liquid reduces to much add more water. Add the tomatoes, taste for seasoning, adjust if necessary, add more spices if desired, cook for about 30 minutes more. The beans and chick peas should be meltingly soft.


 * Method for dirsa

1) Blend the garlic, peppers and salt with a couple of tablespoons of olive oil. Slowly drizzle in olive oil until a light paste consistency is achieved.

Serve the bean stew with lemon wedges or a little bottle of vinegar and the dirsa for diners to add at the table. I prefer to eat this with bread, but it can be eaten with rice or bulghur couscous.


 * You can use just white beans, rather than a blend of beans.