My Loubia / Lubia / Loobia - Classic Algerian Beans!

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“The best way to describe these beans is a spicier version of English baked beans! Haricot beans are cooked in a tomato sauce flavoured with lots of garlic, cumin & paprika. This recipe is for the way I cook it most - the slow cook way - but you can make it easily in a pressure cooker; just reduce the water to a total of 2 litres, add a chicken stock cube & take care with the seasoning. It should only take 45-50 mins in the pressure cooker. If you have any Algerian hot green peppers, this is really nice with 1-2 thrown in half way through! N.B: Time to make doesn't include overnight soaking of the beans.”
2hrs 7mins

Ingredients Nutrition


  1. The night before you want to make loubia, place the dried beans in a large bowl & cover with cold water. Allow to soak overnight, then rinse & drain before use.
  2. In a large stock pot, dutch oven or casserole dish (about 4.5 L capacity), seal the meat in the olive oil. Add the beans, paprika & cumin, mix well & cook on low heat for a few minutes.
  3. Pour 2 litres of water over the beans, add the salt & pepper. Cover & cook on a medium heat - so the loubia is on a fast simmer - for 1 hour.
  4. After 1 hour, add 500ml extra water & the pureed / liquidised tin of plum tomatoes / passata. Add the garlic, 2 tsp salt, 2 1/2 tsp paprika & 1 1/2 tsp cumin.
  5. Cover & cook for 30 minutes on medium heat as before.
  6. After 30 minutes, remove the lid & simmer uncovered for a further 30 minutes. Do not let the sauce become too thick as when you add the olive oil & vinegar for serving, it thicken the sacue up automatically.
  7. Check seasoning, you may need additional salt, then serve piping hot with plenty of fresh crusty bread.
  8. Either add 1 tablespoon of olive oil & 1-2 tsp vinegar to each bowl before serving or let people add it themselves at the table.

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