Best 3 Algerian Stew With White Beans Barboucha Recipes

ALGERIAN STEW WITH WHITE BEANS - BARBOUCHA

Steps:

• Roast the peppers on a flame, till the skins turn black, then cover with saran wrap for ten minutes to allow the steam to moisten the peppers.
• Remove the wrap and peel off the skin.
• Do not rinse under running water as you will take away the taste.
• Dice the tripe into 1 inch squares and blanch in hot water, and drain.
• If using lamb, brown in a little oil to remove the oil, and cut into cubes.
• In a stewing pot, saute the onions, garlic, green peppers in 2- 3 tablespoons of olive oil for 5 minutes on medium flame.
• Add spices and continue frying for 1- 2 minutes.
• Add meat, and stir until the meat is coated with all the ingredients.
• Cover with water, add the white beans and bring to boil for at least an hour, or until the beans are cooked. Add 2 chopped tomatoes, 20 minutes after cooking the white beans
• Garnish with chopped cilantro.

ITALIAN WHITE BEAN AND SAUSAGE STEW

Steps:

• Soak beans in cold water, 8 hours to overnight.
• Drain beans and set aside.
• Make a cut down the center of each sausage and peel off the casing. Transfer sausage into a dry soup pot over medium-high heat. Brown sausage, while breaking it up into small pieces with a wooden spoon, 5 to 7 minutes. Cook and stir until juices start to caramelize and stick to the bottom of the pan, creating a fond, 3 to 5 minutes.
• Add onion and stir to coat in the rendered sausage fat. Cook until onion starts to turn translucent, about 5 minutes. Add white wine to deglaze the pot. Add black pepper, red pepper flakes, bay leaf, and water.
• Add drained beans, increase heat to high, and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 30 minutes. Add salt and continue to simmer until beans are tender, about 30 more minutes. Taste beans to be certain they are perfectly cooked.
• Smash about 1/4 of the beans with a potato masher to give the stew a creamy texture if desired. Stir in chopped kale, increase heat to medium, and cook until tender, 10 to 15 minutes. Taste and adjust salt.
• Ladle hot soup into bowls, drizzle with olive oil, and sprinkle with Parmigiano-Reggiano cheese and a pinch of red pepper flakes.

TSARAMASO MALAGASY (WHITE BEAN TOMATO STEW)

Steps:

• Place the beans in a large pot and add enough cold water to cover them by 1 inch. Set the pot over high heat and bring to a boil, then turn the heat as low as it can go and partly cover the pot so steam can escape. Simmer the beans, stirring them every so often, until they're tender, anywhere from 1 to 2 hours, depending on whether they've been soaked and how old they are. Make sure the beans are covered with water at all times, adding more hot water to the pot as needed if too much evaporates.
• Meanwhile, slice off and discard the tops of the tomatoes, and squeeze out and discard the seeds. Thinly slice the tomatoes and set them aside.
• Once the beans are done cooking, season them to taste with salt. Reserve 1 cup of the cooking liquid, then drain the beans. (Discard the remaining liquid or reserve for another use, such as adding to a soup.)
• Place the oil in a large Dutch oven or other heavy pot and set over medium-high heat. Add the onion and cook, stirring occasionally, until the onion sizzles and starts to take on a little color at the edges, 2 to 4 minutes. Stir in the sliced tomatoes, cover and cook until the tomatoes begin to break down, about 2 minutes. Stir in the beans with the 1 cup reserved cooking liquid. Cover the pot and bring the mixture to a boil. Uncover and allow the beans to boil until the mixture has thickened significantly but remains soupy, 5 to 10 minutes.
• Season the beans to taste with salt one final time and serve hot. Leftovers can be stored in an airtight container in the refrigerator for up to a few days. You can rewarm any remaining soup in a pot set over low heat, stirring occasionally while you heat and adding water if needed.