Lubia Bel Kemun Tunisian Meat And Beans Recipes

LUBIA POLO (GREEN BEAN RICE)

Lubia Polo (Green Bean Rice) image

Lubia Polo is a one-pot Persian dish with rice, ground beef, green beans, tomato sauce, and curry spices. You will need a nonstick pan so you can invert the dish onto a serving platter and preserve its crisp rice crust--the tah digh.

Provided by Trina

Categories World Cuisine Recipes Middle Eastern Persian

Time 1h30m

Yield 6

Number Of Ingredients 9

Ingredients

1 pound ground beef
1 large onion, chopped
1 jalapeno pepper, finely chopped
2 tablespoons curry powder
5 cups chicken broth
1 cup tomato sauce
1 pound fresh green beans, cut into 1 inch pieces
3 cups uncooked basmati rice, rinsed and drained
3 tablespoons vegetable oil

Steps:

Heat a large nonstick pan (one that has a lid) over medium-high heat. Cook and stir beef until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in onion and jalapeno, and cook until tender. Season with curry powder; stir in chicken broth and tomato sauce. Bring to a boil, and stir in green beans. Reduce heat to medium and simmer until beans are tender, about 15 minutes.
Stir in rice, and cover the pan. Cook on medium heat for 10 to 15 minutes, or until much of the liquid is absorbed. (Be careful not to overcook rice at this point or the dish will be mushy; the rice should be firm.) Transfer everything in the pan to a bowl or heatproof container, and return pot to the stove.
Heat the oil in the nonstick pan over medium heat. Carefully dump the cooked rice mixture back into the pan. Wrap a clean dish towel around the inside of the pot's lid (the ends of the dish towel will be folded over the edges on top of the lid,) and put the lid on the pot. Cook over medium-low heat for 35 minutes, without uncovering or stirring. Remove lid and place a tray on top of the pot, then carefully flip it over. The rice will hold the shape of the pot and have a nice crust on top called 'tah digh.'

Nutrition Facts : Calories 676.2 calories, Carbohydrate 84.8 g, Cholesterol 64.3 mg, Fat 28.5 g, Fiber 4.9 g, Protein 22.1 g, SaturatedFat 9.7 g, Sodium 272.1 mg, Sugar 4.1 g

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

Ingredients

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

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