Loubia is a spicy Algerian white bean stew that is comforting and usually accompanied by kesra, a traditional Algerian bread.
The term “ūbiyāʾ” refers to the bean and derives from the Persian etymon lubeyā.
Borrowed from Hispano-Arabic allúbya, in modern Spanish, the word “alubia” is also used to designate the bean.
Kesra is a traditional Algerian semolina-based bread, widespread throughout the country with regional variations such as additions like nigella seeds, orange blossom water, or other flavors, and cooked on a tagine or a pan.
There are different variants of kesra, including:
– Kesra khmira: a leavened version – like the recipe that follows, in a gluten-free and low FODMAP version, with sourdough.
– Kesra mahshiya: a semi-leavened version, sometimes called Rakhsiss or Mannufih.
– Kesra ma3juba: a version without yeast (khobz el ftir)
The name “kesra” derives from the Arabic root meaning “to break”, perhaps because the bread is traditionally broken by hand rather than cut with a knife.
Kesra is produced throughout Algeria. It is called khobz el ftir in Algiers, aɣrum n tajin in Kabylia, and arekhsas or arekhsis in the Aurès region.
- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 5 Minutes
- Portions: 2People
- Cooking methods: Boiling, Stovetop
- Cuisine: African
- Seasonality: All seasons
Ingredients
- 9 oz dried white beans (cannellini type)
- 1 onion
- 2 cloves garlic
- 1 tbsp tomato sauce
- to taste spices (paprika, cumin, and chili pepper)
- to taste olive oil
- to taste coriander (optional)
- to taste salt and pepper
- 9 oz corn flour
- 3.5 oz rice flour
- 1.75 oz cornstarch
- 4 tbsp olive oil
- 5 oz gluten-free sourdough starter
- 1 tsp salt
- 7 oz water
- to taste seeds
Steps
Drain and rinse the beans soaked for at least one night.
In a saucepan, sauté the onion in olive oil.
Add the garlic, tomato sauce, and spices. Let cook for 2–3 minutes.
Add the beans and cover with hot water about 1–1.5 inches above the beans.
Bring to a boil, then lower the heat and cook covered on low heat for 1h–1h30, stirring occasionally.
At the end of cooking, adjust the salt and pepper. Add fresh coriander if desired.
Mix the cornmeal, rice flour, starch, and salt in a bowl.
Add the sourdough and oil. Start pouring the water little by little and knead until you get a soft but not sticky dough.
Cover with a damp cloth and let rise for 3–4 hours in a warm place.
Divide the dough into two parts, form discs about 0.4 inches thick. Distribute the seeds on top.Cook on a hot non-stick grill or non-stick pan, 5–6 minutes per side, until golden. You can cover with a lid to help the internal cooking.
Let cool on a rack.Ideal accompaniment for dishes like loubia, hmiss (pepper and tomato salad), or simply with honey and butter.
FAQ (Questions and Answers)
What is the traditional recipe for kesra khmira?
You can find the traditional recipe for leavened kesra on my fellow blogger Sara’s blog at SaraBuonDavvero, with sourdough leavening. Follow this recipe (photo below)
Can I use pre-cooked beans for loubia?
Yes, no soaking needed, and reduce cooking to 40 minutes.
