Lubia (Bean Stew)
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 4
- 2 bay leaves
- 2 ts salt
- 1 c water
- 1 lg onion peeled and chopped
- 2 ts ground cumin
- 2 c crushed tomatoes
- 1 clove garlic crushed
- 1 ts crushed red pepper flakes
- 1 lb beans (kidney, navy, white
- 2 ts oregano (i added this)
- 3 ? drained
- 1 tb sweet red paprika
- 1 qt cold water
- 1 clove garlic
- 1/4 c chopped parsley
- Carbohydrate 25.055565 g
- Cholesterol 0 mg
- Fat 1.5556975 g
- Fiber 8.92385010409355 g
- Protein 5.561605 g
- Saturated Fat 0.252041 g
- Serving Size 1 1 Serving (355g)
- Sodium 166.73025 mg
- Sugar 16.1317148959064 g
- Trans Fat 0.301018 g
- Calories 114 calories
Another North African recipe from Vegetarian Journal: (authors notes) You can mix the beans in the spicy stewfor a variety of flavors and textures. My host drained off the water by serving up the stew through a slotted wooden spoon. (I however, did not drain it at all because the rich red sauch was so delicious!) In a stew pot, boil water with beans, cloves and onion until vegetables are tender. Drain off 2 cups of the liquid. In a saucepan, saute minced garlic (in whatever you like), chopped parsley, hot pepper flakes, paprika, bay leaves and salt for 3-5 minutes. When seasonings are slightly smoking, add crushed tomatoes, ground cumin and one cup of water. Bring this mixture to a boil, then add to the bean pot. Serve with pita over rice. Posted to fatfree digest V97 #031 by judy.mingram@West.Sun.COM (Judy Mingram - SunSoft) on Mar 19, 1997
