Thursday, December 5, 2013

Nabila's Perfect Loubia

Tuesday, March 12, 2013

Loubia..Moroccan White Beans

This is our housekeeper Nabila’s method of cooking loubia. She also said you can use a little bit of khlea, preserved meat, for flavor.
Loubia or Fasoulya


  • 2 cups of northern beans, called loubia in Morocco. Elsewhere in the English speaking world, they're called "Great Northern Beans", "Navy Beans", or "Cannellini".
     soak the beans overnight, then cook under pressure (steam setting) for 10 minutes.

    In a bowl, add the following:

  • 1 large onion sliced
  • 2 tomatoes, 1 grated, and 1 chopped
  • 2-3 garlic cloves minced
  • 6-10 sprigs of Italian leaf parsley, chopped
  • 1 tea glass of olive oil

    add the following spices:

  • 1 tsp salt
  • 1 tsp tomato paste
  • 1 tsp ginger
  • ½ tsp turmeric
  • ½ tsp black pepper
  • ½ tsp cayenne pepper

Add the vegetable mixture to the beans in the pressure cooker, then add enough water to cover the mixture sufficiently by an inch. For a cooker that's 22 cm in diameter, that's a little less than 1 liter, or a little more than 1 quart. I did the math. Really. Because I can't really tell what an inch is when I'm pouring water into the cooker full of beans and seasonings, because the mixture starts to float as soon as the water level rises above the it.

Volume of a cylinder:

V=πr2where V
is the volume of water, 
is 3.14159, 
is the radius of the cooker, or half of the diameter, and 
is the height of water, 1 inch, or 2.54 cm. So, V=3.14159 X 11 cm X 11 cm X 2.54 cm = 965 cm3, or .965 liters. No kidding. Whoever says math is useless just doesn't know how to use it.

Cook the loubia under pressure (setting 1) for 30 minutes.
Check after about 20 minutes to see if the beans are tender.  If not, cook an additional 10 minutes or more until the beans are as soft as you like.  Add salt to taste, and serve with Khobz, Moroccan flat bread or crispy bread.  Enjoy!

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