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Loubia Beans. (baked Beans)

Published Thursday, 08 October, 2015 by Hannah Lund

Traditional Algerian food. / Serves: 5


  • 500g dried haricot beans
  • 2 1/2 litres water
  • 6 1/2 tsp paprika
  • 3 1/2 tsp ground cumin
  • 1x400g tinned tomato
  • 6 garlic clove (finely chopped)
  • 400g chicken or beef or lamb (cut into cubes)
  • 4 tbsp olive oil
  • 1 pinch of black pepper
  • 2 1/2 tsp salt


1) The night before you want to make Loubia, place the beans in a large bowl and cover with cold water. Allow to soak over night. Rinse and drain before use.

2) In a large casserole dish, seal the meat in the oil. Add the beans, paprika and cumin, mix well and cook on a low heat for a few mins.

3) Pour 2 litres of water over the beans, add the salt and pepper. Cover and cook on a medium heat for 1 hour.

4) After 1 hour add 500ml water and the tin of tomato. Add the garlic, 2 tsp salt, 2 1/2 tsp paprika and 1 1/2 tsp cumin.

5) Cover and cook for 30mins on a medium heat as before.

6) After 30mins, remove the lid and simmer uncovered for a further 30mins, stirring occasionally.

7) Check the seasoning, you may need to add more salt or pepper, then serve hot with fresh crusty bread.

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  • This is such a great way to dress up an ordinary baked potato. YES PLEASE!