Algerian Chili (Loubia B’dersa) Recipe

Algerian Chili (Loubia B’dersa) Recipe


2 cups of beans (navy, small); soaked overnight then drained
1/4 cup of olive oil
1 piece of onion (large); diced finely
3 pieces of dried chilies (red, small); seeded
15 pieces of garlic cloves; chopped finely
1 Tablespoon of paprika (sweet)
1/4 teaspoon of pepper (black, freshly ground)
4 teaspoons of cumin (ground)
6 ounces of tomato paste (canned)
2 pieces of tomatoes; chopped coarsely
7 cups of water (or vegetable broth)
2 pieces of bay leaves
1/8 teaspoons of cayenne pepper (or to taste)
10 sprigs of parsley (fresh, flat-leaf); tied together with cotton string
20 sprigs of parsley (fresh, flat-leaf); chopped finely
2-1/2 teaspoons of salt
10 sprigs of cilantro (fresh); chopped
Vinegar (cider or red wine)


Heat oil on a (soup) pot above medium-high heat. Cook onion, while stirring frequently till tender or about 6-8 mins. Add chilies, paprika, garlic, cumin and pepper; cook, while stirring constantly, for 2-3 mins. Add tomato paste; cook for a minute or two till it thickens.

Add (1 cup) water and tomatoes; stir then let it boil then add tied sprigs of parsley, cayenne pepper, beans, (6 cups) water, and bay leaves. Change heat into medium-low and cover; continue cooking till beans are tender, about an hour or two.

Discard bay leaves, tied sprigs, and chilies. Season salt then add cilantro and finely chopped parsley. Serve while hot and if preferred, serve along with (cider or red wine) vinegar placed on side.

Algerian Chili (Loubia B’dersa) Recipe

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