Loubia Beida Algérienne (Cumin & Caraway White Bean Stew withCilantro) – Authentic Algeria Recipe
Comforting Algerian bistro white bean stew finished with a drizzle of cold-pressed olive oil and cumin.
- Country of Origin
- 🇩🇿 Algeria (North Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Creamy white cannellini beans, Grated ripe tomatoes, Carrots, Toasted cumin and caraway seeds, Garlic
Ingredients for Loubia Beida Algérienne (Cumin & Caraway White Bean Stew withCilantro) (4 Servings)
- 1.25 lbs (or 2.5 cups) creamy white cannellini beans, prepped into bite-sized pieces
- 1.5 cups grated ripe tomatoes, washed and trimmed
- 1 cup carrots
- 1 medium onion and 3 cloves garlic, finely minced with toasted cumin and caraway seeds
- 1.5 tbsp traditional Algeria seasoning (garlic, fresh cilantro, Algerian olive oil)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and toasted cumin and caraway seeds for 3–4 minutes until fragrant.
- Stir in garlic, fresh cilantro, Algerian olive oil and toast for 45 seconds to release the essential oils of Algeria's kitchen.
- Add creamy white cannellini beans and grated ripe tomatoes, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in carrots, adjust seasoning, and ladle steaming hot into deep bowls.