Title: Algerian chili (loubia b'dersa)
 Categories: Stew chili, Beans
      Yield: 10 Servings
 
 
        1 lb (2 cups) small navy beans --
  :          soaked
      1/4 c  olive oil
        1 lg onion -- finely diced
        3 sm dried red chilies -- seeded
       15    garlic cloves -- minced
        1 TB sweet paprika
      1/4 ts freshly ground black pepper
        4 ts ground cumin
        6 oz tomato paste -- canned
        2    tomatoes -- coarsely
  :          chopped
        7 c  water -- or
  :          vegetable broth
        2    bay leaves
      1/8 ts cayenne -- or to taste
       20    sprigs fresh flat-leaf
  :          parsley -- chopped
    2 1/2 ts salt
       10    sprigs fresh cilantro --
  :          chopped
  :          Cider vinegar -- or
  :          red wine vinegar --
  :          optional
  
  LOUBIA is an Algerian speciality that gets its flavor from DERSA, a
  spicy blend of ground dried red chilies (use New Mexican in the US),
  garlic, and ground cumin. Dersa is a predominant season ing in the
  cuisine. A dash of vinegar is traditionally added to each bowl of
  Loubia on serving.
  
  Soak and drain the beans. Set aside. SOAKING BEANS: Rinse and pick
  over the beans and soak them overnight in a bowl of water to cover.
  Drain and proceed with the recipe. For the quick-soak method, place
  the beans in a large soup pot and add 10 cups of hot water. Bring
  them to a rolling boil for 2 to 3 minutes. Turn off the heat and let
  the beans stand in the cooking water for at least 1 hour, and
  preferable longer. Drain the beans and proceed with the recipe. The
  older the beans, the longer they will take to cook. (She recommends
  adding salt to the cooking water: up to 2 teaspoons per pound of
  dried beans.)
  
  In a large soup pop over medium high heat, heat the oil, and cook the
  onion, stirring occasionally, until tender; 6 to 8 minutes. Add the
  chilies, garlic, paprika, pepper, and cumin. Cook, stirring, for 2 to
  3 minutes. Add the tomato paste and cook, stirring, until the mixture
  thickens, 1 to 2 minutes. Stir in the tomatoes and 1 cup of the water
  or broth and bring to a boil. Add the beans, the remaining 6 cups
  water or broth, the bay leaves, cayenne, and
       10    of the parsley sprigs tied together with cotton string.
  Mince the remaining parsley and set aside. Lower the heat to medium
  low, cover, and cook the beans until tender, 1 to 2 hours.
  
  Before serving, discard the chilies, bay leaves, and tied parsley.
  Season with salt. Stir in the reserved minced parsley and cilantro.
  Serve hot with vinegar on the side, if you like.