Moroccan White Beans (Loubia ou Ful Gnawa) with chicken / Haricots blancs secs au poulet à la marocaine (Loubia)

Hello everyone
Bonjour tout le monde


This is one of my mother's recipe. Not only was my mother a great cook but she was a wonderful and exceptional baker as well. She used to spend hours cooking in her kitchen, a big variety of delicious dishes, that the whole family thoroughly enjoyed.

This is a classic moroccan winter dish called "Loubia" ; means "White Beans". It's a perfect winter and comforting meal for a cold winter's night. This dish celebrates the combination of bean, fresh tomato, coriander, garlic, cumin, lemon and olive oil which is unsurprisingly a winner!


As you can see, I used black-eyed beans or as some calls them cowpeas, and in Morocco we call them "Ful Gnawa". Whatever type of beans you use, this sauce works well. I usually use chicken with black-eye beans and sausages with white beans, however this recipe is a perfect vegetarian dish if cooked without meat. I always use dry beans but if you are not used to cook them, you can use canned beans. If you want to try to cook with dry beans, here are some of my mother's tips to assist you:

1-Clean the beans.
2-Never add salt, lemon juice or any acid ingredients while cooking the beans, lentils and chick peas etc... because they will become too dry to cook.
3-Soak beans overnight, they should be covered with water.
4-For cooking the beans: cover them with cold water and heat to boiling. Cook until the beans are soft. A bean is fully cooked when it can easily be mashed with a finger or a fork.5-Make sure to have enough water to keep the beans covered during the cooking process. This is very important to cook them uniformly. If you leave the beans uncovered with water while cooking, they will dry out.

Here is the recipe. Hope you'll enjoy it. As for me, it's time to say good night everyone.













Ingredients:



- 300g of white beans (I used blacke-eyed beans. You can use canned beans) / 300g d'haricots blancs secs (J'ai utilisé les haricots secs oeil noir).
-1 onion, grated / 1 oignon râpé
-2 fresh tomatoes, grated / 2 tomates fraîches râpées
-2 tablespoons fresh coriander leaves, chopped / 2 c à soupe coriande fraîche hachée
-1 tablespoon chopped parsley / 1 c à soupe persil frais, finement haché
-1/2 tablespoon tomato paste / 1/2 c à soupe concentré de tomate
- 2 garlic cloves, chopped / 2 gousses d'ail hachées
-1 teaspoon paprika / 1 c à thé paprika rouge
- 1 teaspoon of ground cumin / 1 c à thé cumin moulu
-1 quarter lemon / 1 quart de citron
- Some salt / Un peu de sel
-1/ 3 teaspoon of ground black pepper / 1/3 c à thé poivre noir moulu
-300g chicken,cut into pieces / 300g poulet coupé en petits morceaux
-3 tablespoons olive oil / 3 c à soupe olive oil
-Pinch of sugar (to kill some acidity) / Une pincée de sucre pour tuer l'acidité
-2 tablespoons cornflour / 2 c à soupe de maïzena

Method / Préparation:

1-Clean the beans. Put in a large bowl and fill up with cold water to cover the beans. Soak them overnight, the beans will double in size. / Laver les haricots, dans un grand bol, plongez-les dans l'eau froide et laissez-les tremper pendant toute la nuit.
2-Drain the beans, rinse, cover with cold water and heat to boiling. Cook until the beans are soft. A bean is fully cooked when you can easily mash it with a fork. Remember there is enough water to keep the beans covered. This is very important so they will cook uniformly. If you leave the beans uncovered with water while cooking, they will dry out. / Egoutez et rincez bien les haricots, couvrir de l'eau froide et porter à ébullition. Laisser cuire jusqu'à ce qu'ils soient tendres. Vous saurez qu'ils sont cuites si vous pouvez les écraser facilement avec une fourchette ou le bout du doigt. L'eau doit toujours couvrir les haricots durant la cuisson pour éviter que les haricots ne durcissent. Il faudra donc rajouter de l'eau si nécessaire en surveillant le niveau d'eau.

Get the sauce ready / Préparer la sauce



1- Sprinkle cornflour over the meat, tossing to coat / Bien enrober les morceaux de poulet dans la maïzena.

2-On medium heat, drizzle olive oil in a pan, add meat and salt and brown the meat / Dans une grande poêle, versez l'huile d'olive et sel, ajouter la viande et faire dorer quelques minutes.

3-Add onion and garlic and let cook for 3 to 5 minutes white stirring. / Ajouter l'oignon et l'ail et laisser cuire pendant 3 à 5 minutes en remuant.

4- Add tomatoes to the meat let them cook for another 5 minutes while stirring. / Ajouter tomates à la viande et laisser cuire encore 5 minutes en remuant.

5- Add coriander, parsley, tomato paste, all spices, lemon, mix all the ingredients and let cook about 2 minutes while stirring./ Ajouter coriandre, persil, concentré de tomate, les épices, citron et bien mélanger le tout. Laisser cuire environ 2 minutes en remuant.

6- Add cooked beans as welll as some of the water in which they were cooked, then add sugar. Let cook for another next 30 minutes. Stir occasionally and check the level of water, you might need to add the remainer of beans water. Add some hot pepper at the end of the cooking time (if you wish) / Ajouter les haricots et une petite quantité de l'eau dans laquelle ils sont cuits, ajouter le sucre et laisser cuire pendant envron 30 minutes en remuant de temps en temps. Surveillez le niveau de la sauce. Vous aurez peut-être besoin d'ajouter le reste de l'eau des haricots. Ajouter quelques piments forts à la sauce à la fin de cuisson si vous voulez.

7-Adjust Seasoning / Ajuster l'assaisonement.

8- Serve Loubia hot with bread / Servir chaud avec du pain.

9- Enjoy / Bssa7a wa ra7a.


mar7ba bikom

il fait froid ici , lol

bravo, tu fais de la bonne cuisine khadija,

Tbarkallah 3lik

nariiiiiiiiiiiiiiii tantwahem 3la loubiya o le3dess o csekssou,nariiiiiiiiii 3la loubiya mamatkamal.
Mon adorable plat préféré.
Allah ya3tik sahha.

had tabssil howa li khasse fi had lbard kayin 3anidna -4,tbarkellah 3lik mamatkamal,raki dima mbar3ana
,allah yehafdik azine

ellah y3tik saha wlah kaychahi