Algerian Stew with White Beans Barboucha
Warm, hearty, and bursting with North African flavors, Algerian Stew with White Beans Barboucha is a comforting dish that brings tradition to your table. This slow-simmered vegan stew features tender white beans infused with a rich tomato base, aromatic spices like paprika and cumin, and a refreshing hint of dried mint. Nutritious carrots and celery add texture, while harissa provides an optional spicy kick for enthusiasts of bold flavors. Perfectly balanced and deeply satisfying, this one-pot wonder is ideal for cozy dinners and pairs beautifully with crusty bread or steamed rice. With simple prep and wholesome, pantry-friendly ingredients, it’s an easy way to explore the vibrant flavors of Algerian cuisine.
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Recipe Information
Ingredients
- 250 grams dried white beans (such as cannellini or great northern beans)
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 200 grams crushed tomatoes
- 2 medium carrots, sliced into rounds
- 2 stalks celery stalks, chopped
- 1.5 liters water or vegetable broth
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon dried mint
- 2 tablespoons chopped fresh parsley (for garnish)
- 1 teaspoon harissa (optional, for added spiciness)
Instructions
Rinse the dried white beans and soak them in cold water overnight, or at least for 8 hours. Drain and set aside.
In a large heavy-bottomed pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for 3-5 minutes until translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Mix in the tomato paste and cook for another 2 minutes, stirring constantly to allow the flavors to deepen.
Add the crushed tomatoes, sliced carrots, and chopped celery to the pot, stirring to combine.
Pour in the water or vegetable broth, and bring the mixture to a gentle simmer.
Add the soaked and drained white beans to the pot. Stir in the paprika, ground cumin, salt, black pepper, and harissa (if using).
Reduce the heat to low, cover the pot partially, and let the stew simmer for 1.5 to 2 hours, stirring occasionally. Add more water or broth if needed to keep the beans submerged.
Check the beans for tenderness after 1.5 hours. Continue cooking if they are not yet soft, adjusting seasoning as necessary.
Once the beans are tender, stir in the dried mint to add a fragrant, earthy note to the stew.
Ladle the stew into bowls, and garnish each serving with freshly chopped parsley. Serve hot with crusty bread or over steamed rice for a complete meal.
Nutrition Facts
Calories |
1538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8513 mg | 370% | |
| Total Carbohydrate | 220.1 g | 80% | |
| Dietary Fiber | 54.1 g | 193% | |
| Total Sugars | 35.6 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 673 mg | 52% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 6850 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
