Algerian Broad Beans Garlic Fèves En Sauce Recipes

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ALGERIAN BROAD BEANS & GARLIC ( FèVES EN SAUCE )



Algerian Broad Beans & Garlic ( Fèves En Sauce ) image

Here is my traditional recipe for Ros Bratel, which is a very old recipe from Algeria. It is simple to make with just a few ingredients & is really delicious. Eat it with plenty of fresh crusty bread for an inexpensive, light meal or have it as a side to roasted meats etc.

Provided by Um Safia

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 kg broad bean, in the pod
1 bunch fresh cilantro, chopped (coriander)
6 garlic cloves
3 -4 tablespoons olive oil
1 teaspoon paprika
1/4 teaspoon cayenne
1/8 teaspoon black pepper
salt (1/2 tsp minimum)
1 -1 1/2 teaspoon vinegar
600 ml water

Steps:

  • Top & tail the bean then remove the strings. Leave the beans in their pod. Cut into bitesize pieces - approx 1" long.
  • Peel & mince the garlic & place in a large, heavy bottomed pan (I like to use my Le Creuset Casserole / Dutch Oven) with the beans. Saute for 2 minutes.
  • Add the rest of the ingredients, cover & simmer until beans are tender - approx 25-30 minutes. Once the beans are tender, reduce the sauce to your prefered thickness & mix in the vinegar.

Nutrition Facts : Calories 277.7, Fat 10.8, SaturatedFat 1.5, Sodium 1140.2, Carbohydrate 33.2, Fiber 9.8, Sugar 0.2, Protein 14.2

MY LOUBIA / LUBIA / LOOBIA - CLASSIC ALGERIAN BEANS!



My Loubia / Lubia / Loobia - Classic Algerian Beans! image

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.

Provided by Um Safia

Categories     One Dish Meal

Time 2h7m

Yield 6-8 serving(s)

Number Of Ingredients 11

500 g dried haricot beans
2 1/2 liters water
6 1/2 teaspoons paprika
3 1/2 teaspoons ground cumin
1 (400 g) can plum tomatoes, pureed or 400 ml passata
6 garlic cloves, minced or 6 garlic cloves, finely chopped
6 -8 pieces lamb or 6 -8 pieces beef
4 tablespoons olive oil
1 pinch black pepper
2 1/2 teaspoons salt
olive oil, & vinegar to serve

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • Cover & cook for 30 minutes on medium heat as before.
  • 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.
  • Check seasoning, you may need additional salt, then serve piping hot with plenty of fresh crusty bread.
  • 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.

Nutrition Facts : Calories 107.2, Fat 9.7, SaturatedFat 1.3, Sodium 984, Carbohydrate 5.4, Fiber 1.9, Sugar 2, Protein 1.3

BEEF AND BROCCOLI WITH BLACK-BEAN GARLIC SAUCE



Beef and Broccoli with Black-Bean Garlic Sauce image

Better than takeout? We think so! What really sets this beef-and-broccoli stir-fry apart is the addition of black-bean garlic sauce, a rich and super-savory Chinese condiment made with fermented black beans, garlic, and chilis into a rich and super savory paste that soaks into this stir-fry with aplomb.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 30m

Number Of Ingredients 11

1 pound skirt steak, cut into 1/2-inch-thick slices
4 teaspoons cornstarch
1/2 cup low-sodium chicken broth
2 tablespoons minced fresh ginger (from a 2-inch piece)
2 tablespoons black-bean garlic sauce, such as Kikkoman or Lee Kum Kee
1 teaspoon sugar
2 teaspoons toasted sesame oil
1/4 cup vegetable oil
4 cups small broccoli florets (from 1 head)
3 scallions, white and light-green parts thinly sliced (1/2 cup), plus darker greens, sliced, for serving
Cooked rice, for serving

Steps:

  • Pat meat dry, then toss with 3 teaspoons cornstarch. Stir together broth, ginger, black-bean sauce, sugar, sesame oil, and remaining 1 teaspoon cornstarch in a bowl. Measure 2 tablespoons water in a separate small bowl and set aside.
  • Heat a large, heavy skillet (preferably cast iron) or wok over high for 3 minutes. Swirl in 2 tablespoons vegetable oil. Working in batches to avoid crowding pan, brown meat, about 1 minute per side. Transfer to a plate.
  • Swirl in remaining vegetable oil and add broccoli. Cook, stirring occasionally, until broccoli begins to brown, about 3 minutes. Add reserved water and toss until broccoli is bright green and tender, 1 to 2 minutes more.
  • Add white and light-green parts of scallion to skillet along with meat and any accumulated juices. Stir in black-bean-sauce mixture and toss until evenly coated and sauce has thickened, about 30 seconds. Serve with rice, sprinkled with scallion greens.

QUICK-FRIED GREEN BEANS IN ONION AND GARLIC SAUCE



Quick-Fried Green Beans In Onion And Garlic Sauce image

Provided by Marialisa Calta

Categories     easy, quick, weekday, side dish

Time 20m

Yield Four servings

Number Of Ingredients 10

1 tablespoon soy sauce
1 teaspoon sugar
1 tablespoon pale, dry Sherry or dry white wine
1 small cube chicken bouillon
2/3 cup chicken broth
1 pound green beans
1 tablespoon oil, like peanut or canola
2 tablespoons butter
4 to 6 cloves garlic, minced
2 scallions, chopped

Steps:

  • Mix soy sauce, sugar and Sherry and set aside.
  • In a large saucepan, dissolve bouillon in the chicken broth over high heat. Add the beans, and simmer until nearly all liquid has evaporated, about 5 to 8 minutes, stirring constantly. Drain the beans and set aside.
  • In a wok or skillet, heat the oil and butter. Add garlic and scallions and stir-fry for about 30 seconds, or until just softened. Add the beans and toss until coated. Sprinkle soy-sugar-Sherry mix over beans and stir-fry for 1 minute. Serve hot.

Nutrition Facts : @context http, Calories 132, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 503 milligrams, Sugar 6 grams, TransFat 0 grams

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