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

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. Cover & cook for 30 minutes on medium heat as before.

6. 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.

7. Check seasoning, you may need additional salt, then serve piping hot with plenty of fresh crusty bread.

8. 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.