My Loubia / Lubia / Loobia - Classic Algerian Beans!

• 500 g dried haricot beans
• 2 12 liters water
• 6 12 teaspoons paprika
• 3 12 teaspoons ground cumin
• 1 (400 g) can plum tomatoes, pureed or 400 ml passata
• 6 garlic cloves, minced or 6 garlic cloves, finely chopped
• 6 -8 pieces chicken or 6 -8 pieces lamb or 6 -8 pieces beef
• 4 tablespoons olive oil
• 1 pinch black pepper
• 2 12 teaspoons salt
• olive oil, & vinegar to serve

1. The night before you want to make loubia, place the dried beans in a large bowl & cover with cold water.
2. Allow to soak overnight, then rinse & drain before use.
3. In a large stock pot, dutch oven or casserole dish (about 4.5 L capacity), seal the meat in the olive oil.
4. Add the beans, paprika & cumin, mix well & cook on low heat for a few minutes.
5. Pour 2 litres of water over the beans, add the salt & pepper.
6. Cover & cook on a medium heat - so the loubia is on a fast simmer - for 1 hour.
7. After 1 hour, add 500ml extra water & the pureed / liquidised tin of plum tomatoes / passata.
8. Add the garlic, 2 tsp salt, 2 1/2 tsp paprika & 1 1/2 tsp cumin.
9. Cover & cook for 30 minutes on medium heat as before.
10. After 30 minutes, remove the lid & simmer uncovered for a further 30 minutes.
11. Do not let the sauce become too thick as when you add the olive oil & vinegar for serving, it thicken the sacue up automatically.
12. Check seasoning, you may need additional salt, then serve piping hot with plenty of fresh crusty bread.
13. 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.

liters water, paprika, ground cumin, tomatoes, garlic, chicken, olive oil, black pepper, salt, olive oil

Taken from www.food.com/recipe/my-loubia-lubia-loobia-classic-algerian-beans-372923 (may not work)