Rainy days in England call for soup, Algerian soup.
There is absolutely nothing wrong with my first loubia b’lham, this is just another version, which in my opinion is marginally better.
Unlike the original, the spices linger on the tongue and it’s more vibrant in colour because i didn’t cook the beans to a mush red + white = orange, don’t tell me you already know
I don’t know about most food bloggers but i certainly don’t have my dslr raring to go at every foodie moment so photos here are often taken with my phone and are essential for me to keep this blog going at a steady pace. As a mother of 3 young children you don’t always have time or enthusiasm to set up the scene and I’m fine with that, most of the time.
What’s different?
I used:-
- lamb neck on the bone for more flavour. You could use beef if you prefer.
- a vegetable stock cube in place of most of the salt, again more flavour
- replaced 1/2 teaspoon of sweet paprika for smoked paprika, for a different flavour
- added 1/2 teaspoon ras el hanout, do i have to say why?
- increased the amount of garlic and ground cumin
- used an indian bay leaf but european would work just fine
- used a jar of giant loubia blanca / beans but again any would work and if you’re so inclined (i wish i was more organised) you can use 200 grams dry beans which you have pre-soaked the night before and half cooked – don’t waste the cooking liquid add that as the amount of water called for in below recipe.
- garnished soup with fresh coriander because, well who doesn’t love fresh herbs in soup?!
If you’re still reading and ready let’s get cracking (no eggs involved)
Loubia B’lham
Serves 4
North African spiced white bean and lamb soup.
Ingredients
- 2 tablespoon oil (any kind)
- 500 grams halal lamb neck on bone, pieces
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 teaspoon ras el hanout
- 1 1/2 teaspoon ground cumin
- 1 1/2 teaspoon sweet paprika
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- 1 organic veg stock cube
- salt and pepper, to taste (for me 1/8 S 1/4 P)
- 3/4 tablespoon double concentrate tomato puree
- 2 carrots, peeled and cut into medium rounds
- 2 fresh tomatoes or 5 tablespoon tin chopped tomatoes.
- 570 grams jumbo white beans (lubia granja), drained and rinsed
- 800ml water
to serve
- fresh coriander, chopped
Instructions
- In a large soup pan on medium – low heat add oil then gently fry meat, onion, garlic, spices, seasonings and bay leaf for 5-10 minutes until meat has browned and onions have softened, stir often and add splash of water if needed (so that the spices don’t burn).
- Add tomato paste, cook for 1 minute more then add carrots, tomatoes, beans, stock cube and water bring to boil, cover then reduce heat till you reach a light simmer. cook for 1 hour 50 minutes. Serve garnished with fresh coriander.
Summary
Article Name
Another Loubia B’lham – White Bean & Lamb Soup