• Place drained navy beans, water, bay leaves, 1 onion studded with all 4 cloves, garlic and lamb bones in soup pot. Cover and cook over medium heat until beans are fairly soft, 1 to 1 1/2 hours. Discard onion.
• Dice remaining onions. Heat oil in skillet over medium heat. Add onions and fry, stirring occasionally, until soft, 3 to 4 minutes. Add to cooked beans, along with 1/2 tomatoes, tomato paste, cumin, paprika and cayenne.
• In blender or food processor, puree remaining 1/2 tomatoes with cilantro and parsley sprigs. Add to beans and cook over low heat, covered, until beans are tender and broth acquires full-bodied flavor, 1 to 1 1/2 hours.
• Season with salt and pepper to taste. Ladle into individual bowls and garnish with cilantro, chopped onion and olives. Serve with warm bread.
• 6 to 8 servings. Each of 8 servings: 267 calories; 1,052 mg sodium; 0 Description: "Spicy, slow cooked meal"
• Cuisine: "North African"
• Start to Finish Time:
  "3:00"
• NOTES : Loubia, the North African counterpart to American chili, is second to harira in popularity. Like harira, loubia doesn't like to be hurried. Ideal for a slow cookers. I serve loubia with a saucer of ground cumin on the side, to be added to taste. My Algerian friends, on the other hand, prefer a piquant mixture of finely minced garlic, parsley, and chiles for garnishing their loubia.

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