Algerian Stew With White Beans - Barboucha

Recipe by rainna
READY IN: 1hr 35mins




  • 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.