Algerian Stew with White Beans - Barboucha

Time

Prep 20 min · Cook 75 min · 95 min total

Difficulty

medium

1. 1

   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.

2. 2

   Remove the wrap and peel off the skin. Do not rinse under running water as you will take away the taste.

3. 3

   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.

4. 4

   In a stewing pot, saute the onions, garlic, green peppers in 2- 3 tablespoons of olive oil for 5 minutes on medium flame.

   5 min
5. 5

   Add spices and continue frying for 1- 2 minutes. Add meat, and stir until the meat is coated with all the ingredients.

   2 min
6. 6

   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.

   20 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.