Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Navy Bean | 1/2 cup (91g) cooked | 127 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb(2 cups) small navy beans, soaked
- 1/4 cup olive oil
- 1 large onion, finely diced
- 3 small dried red chilies, seeded
- 15 garlic cloves, minced
- 1 tbsp sweet paprika
- 1/4 tsp freshly ground black pepper
- 4 tsp ground cumin
- 6 oz tomato paste, canned
- 2 tomatoes, coarsely chopped
- 7 cup water, or vegetable broth
- 2 bay leaves
- 1/8 tsp cayenne, or to taste
- 20 sprg fresh flat-leaf parsley, chopped
- 2-1/2 tsp salt
- 10 sprg fresh cilantro, chopped
- Cider vinegar, or red wine vinegar, optional
Directions
1) Rinse and pick over the beans and soak them overnight in a bowl of water to cover. Drain and proceed with the recipe. For the quick-soak method, place the beans in a large soup pot and add 10 cups of hot water.
2) Bring them to a rolling boil for 2 to 3 minutes. Turn off the heat and let the beans stand in the cooking water for at least 1 hour, and preferable longer. Drain the beans and proceed with the recipe. The older the beans, the longer they will take to cook.
3) In a large soup pop over medium high heat, heat the oil, and cook the onion, stirring occasionally, until tender; 6 to 8 minutes. Add the chilies, garlic, paprika, pepper, and cumin. Cook, stirring, for 2 to 3 minutes.
4) Add the tomato paste and cook, stirring, until the mixture thickens, 1 to 2 minutes. Stir in the tomatoes and 1 cup of the water or broth and bring to a boil.
5) Add the beans, the remaining 6 cups water or broth, the bay leaves, cayenne, and 10 of the parsley sprigs tied together with cotton string. Mince the remaining parsley and se t aside.
6) Lower the heat to medium low, cover, and cook the beans until tender, 1 to 2 hours.
7) Before serving, discard the chilies, bay leaves, and tied parsley. Season with salt. Stir in the reserved minced parsley and cilantro. Serve hot with vinegar on the side, if you like.
Category:Algerian Recipes
Category:Algerian Appetizers