Loubia, or Lubiya M’sallat

• 2 tablespoons olive oil
• 2 tablespoons peanut oil
• 6 to 8 clo

Jacqueline Cohen-Azuelos’s mother’s recipe for loubia is related to the Spanish cocido and the French cassoulet, as it has meat and sausage mixed with the beans. This classic Sabbath dish is a d’fina and is prepared before sundown the night before it is to be served. An Algerian version uses veal shanks and 1 whole head of garlic, sometimes with tomatoes, sometimes n