Loubia bel Merguez (White beans & sausage soup)

Loubia bel merguez is a dish I learned from my father. White beans are already famous around the world, add to that spicy merguez (sausage) in a garlic tomato sauce, the taste becomes heavenly. This particular recipe is not very popular in Algeria. A small anecdote on this recipe! When I was hosting a TV show to connect American cuisine with Algerian audience, in one of the episodes, I made Loubia Bel Merguez. The technical crew behind the cameras have eaten the whole pot I made and they said it was the best dish they ever tasted!

Tips & tricks: You can add two carrots cut into coins to the recipe. When serving, add some harissa and if you prefer, a teaspoon of olive oil. The best bread to accompany this dish is the homemade bread, if not available, French baguette is fine.

4 servings - Prep & cook time: 45 mnts

Ingredients:

2 cans white beans

1 lb merguez (or sausage)

3 cloves garlic

1 fresh medium tomato

1 tbs tomato paste

1 tsp ground cumin

1 tsp ground black pepper

1 tsp paprika

1 tsp harissa or any hot sauce of your choice (optional)

½ tablespoon salt

1 tsp fresh thyme (or dried)

3 bay leaves

3 tbs cooking oil

Step by step instructions:

1.     In a blender combine fresh tomato and garlic, blend to puree.

2.     In order to get rid of all the fat from the merguez, add two cups of  water to a saucepan, over medium heat, add merguez, let it simmer for about 10 minutes, take off heat, take merguez out of the water, and let cool down.  

3.     In a medium size pot, combine tomato puree, tomato paste, ground cumin, ground black pepper, paprika, harissa or any hot sauce of your choice (optional), ½ tablespoon salt, 1 tsp fresh thyme (or dried), 3 tbs cooking oil, and finally 3 bay leaves.

4.     Over medium heat, let the ingredients simmer for 5 mnts.

5.     Add white beans and merguez or sausage to the pot, cover with warm water (about 1.5 liter), cover with a lid, let cook for another 40 minutes.

6.     Once the beans are very soft, merguez well cooked, and sauce thick, take off heat. 

7.     Loubia bel merguez is served warm!