Veg­e­tar­ian Voy­ager

Taste & Travel - - Contents -


LOUBIA — a dish of stewed beans — ap­pears in var­i­ous forms in dif­fer­ent parts of the world. What all the dishes have in com­mon is beans, of one kind or an­other, cooked slowly with aro­mat­ics and enough liq­uid to form a soupy stew. In Le­banese cui­sine, lu­bia in­volves green beans or green beans with beef, in Afghanistan lo­bia or lobya is made with red kid­ney beans and in the Pun­jab you'll find lo­bia, a curry of black-eyed beans. Culi­nary his­to­rian Clau­dia Ro­den in­cludes a recipe for a black-eyed pea salad, called

loubia, in The Book of Jewish Food. Cana­dian au­thor and culi­nary an­thro­pol­o­gist Naomi Duguid, in her lat­est award-win­ning book, Per­sia, de­fines lo­bios, as they are known in that re­gion, sim­ply as veg­etable stews.

Dried beans need to be soaked overnight but this ver­sion of Moroc­can loubia, us­ing canned white beans, is an easy, warm­ing and nour­ish­ing dish, just right for ward­ing off win­ter's chill. Serve with crusty bread or over rice for a sat­is­fy­ing veg­e­tar­ian meal.

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