Loubia

Recipe Ingredients

2 cups	320g / 11oz	Dried navy beans
8 cups	1896ml	Water
2		Bay leaves
3		Onions
4		Whole cloves
5		Garlic cloves - minced
1		Bone from a leg of lamb
		(or 1 lb of lamb bones)
2 tablespoons	30ml	Olive oil
8		Tomatoes - peeled, seeded,
		And chopped
		(or two 14 1/4-oz cans diced tomatoes)
2 tablespoons	30ml	Tomato paste
2 teaspoons	10ml	Ground cumin
1 tablespoon	15ml	Sweet Hungarian paprika
1/8 teaspoon	0.6ml	Cayenne pepper - (optional)
20		Cilantro sprigs
30		Parsley sprigs
3 teaspoons	15ml	Salt - (to 4 tspns)
		Freshly-ground black pepper - to taste
		Chopped cilantro - for garnish
		Chopped onion - for garnish
		Chopped green olives - for garnish
		Bread - for serving

Recipe Instructions

Soak navy beans in water overnight; drain. Place drained navy beans, water, bay leaves, 1 onion studded with all 4 cloves, garlic and lamb bones in soup pot. Cover and cook over medium heat until beans are fairly soft, 1 to 1 1/2 hours. Discard onion.

Dice remaining onions. Heat oil in skillet over medium heat. Add onions and fry, stirring occasionally, until soft, 3 to 4 minutes. Add to cooked beans, along with 1/2 tomatoes, tomato paste, cumin, paprika and cayenne.

In blender or food processor, puree remaining 1/2 tomatoes with cilantro and parsley sprigs. Add to beans and cook over low heat, covered, until beans are tender and broth acquires full-bodied flavor, 1 to 1 1/2 hours. Season with salt and pepper to taste.

Ladle into individual bowls and garnish with cilantro, chopped onion and olives. Serve with warm bread.

This recipe yields 6 to 8 servings.

Each of 8 servings: 267 calories; 1,052 mg sodium; 0 cholesterol; 5 grams fat; 45 grams carbohydrates; 14 grams protein; 4.50 grams fiber.

Source:
The Los Angeles Times, 12-22-1999

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