Loubia (Moroccan White Bean Stew)

Why You’ll Love This Recipe

I love Loubia because it transforms inexpensive pantry staples into a hearty and satisfying meal. White beans provide a creamy texture and make the stew substantial without requiring complicated ingredients.

I also enjoy the distinctive Moroccan seasoning. Cumin, paprika, ginger, garlic, cilantro, and parsley give me a warm, aromatic sauce without making the dish overwhelmingly spicy.

Another reason I make Loubia is its flexibility. I can prepare it with dried beans when I have time or use canned beans when I want dinner on the table faster.

I find that the flavor becomes even better after the stew rests, making Loubia particularly useful for meal preparation and leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the White Beans

• 1 pound dried white beans, such as cannellini or great northern beans
• Water, for soaking and cooking

For the Stew

• 3 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 large tomatoes, grated or finely chopped
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 2 teaspoons sweet paprika
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper, optional
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 4 cups water or vegetable broth, plus more as needed

For Serving

• Chopped fresh cilantro or parsley
• Extra-virgin olive oil, optional
• Moroccan bread or crusty bread

Directions

1. I sort through the dried beans, discard any debris or damaged beans, and rinse them thoroughly under cool running water.
2. I place the beans in a large bowl and cover them generously with water. I soak them overnight, then drain and rinse them before preparing the stew.
3. I heat the olive oil in a large heavy-bottomed pot over medium heat.
4. I add the chopped onion and cook it for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
5. I stir in the garlic and cook for about 30 seconds, just until fragrant.
6. I add the tomatoes and tomato paste and cook the mixture for 3–5 minutes. I stir occasionally while the tomatoes begin breaking down into a sauce.
7. I add the cumin, paprika, ginger, turmeric, optional cayenne, salt, and black pepper. I stir the spices into the tomato mixture for about 30 seconds.
8. I add the soaked and drained beans along with the cilantro and parsley.
9. I pour in approximately 4 cups of water or vegetable broth. I add enough liquid to comfortably cover the beans.
10. I bring everything to a boil, then reduce the heat to low and partially cover the pot.
11. I simmer the Loubia gently for approximately 1 1/2–2 hours, stirring occasionally, until the beans are completely tender. I add additional hot water as necessary if the stew becomes too dry before the beans finish cooking.
12. Once the beans are tender, I uncover the pot and let the stew simmer for another 10–15 minutes if I want a thicker sauce.
13. I taste and adjust the salt, cumin, cayenne, or other seasonings as needed.
14. I let the Loubia rest for a few minutes before serving. I finish each portion with fresh herbs and, when I want extra richness, a drizzle of good olive oil.

Servings and Timing

I get approximately 6 generous servings from one pound of dried white beans. The exact cooking time varies depending on the variety and age of the beans.

• Servings: 6
• Prep time: 15 minutes
• Soaking time: 8 hours or overnight
• Cook time: About 1 hour 45 minutes to 2 hours 15 minutes
• Total active and cooking time: About 2 hours 15 minutes
• Total time including soaking: About 10 hours 15 minutes

I focus more on the texture of the beans than an exact cooking time. I consider the stew ready when the beans are completely tender and surrounded by a thick, flavorful tomato sauce.

Variations

For a quicker Loubia, I use about 3 cans of drained and rinsed white beans instead of dried beans. Since canned beans are already cooked, I reduce the amount of liquid and simmer the stew only long enough for the beans to absorb the flavors and the sauce to thicken.

When I want a spicier Moroccan white bean stew, I increase the cayenne pepper or add a small amount of harissa. I add it gradually so the heat doesn’t overwhelm the cumin and tomato flavors.

For a more tomato-forward version, I add extra grated tomato or another spoonful of tomato paste. I let the sauce simmer until it becomes thick and concentrated.

When I want more vegetables, I add diced carrots to the onion. I sometimes add chopped celery as well, although I keep the vegetables relatively simple so the white beans remain the focus.

For a richer finish, I drizzle extra-virgin olive oil over each bowl immediately before serving.

I can also adjust the consistency depending on how I plan to serve Loubia. I use additional liquid for a soupier stew or simmer it uncovered longer when I want a thick version that I can easily scoop up with bread.

Storage/Reheating

I let leftover Loubia cool before transferring it to an airtight container. I refrigerate the stew promptly and keep it for up to 4 days.

I often find the stew tastes even better the following day because the beans have more time to absorb the garlic, tomato, herbs, and spices.

For stovetop reheating, I place the Loubia in a saucepan over medium-low heat. I add a splash of water or broth because the beans usually absorb additional liquid while refrigerated.

I can also microwave individual portions in a covered microwave-safe bowl. I stir the stew occasionally while reheating so it warms evenly.

For longer storage, I freeze Loubia in freezer-safe containers for up to 3 months. I leave some room for expansion, thaw it overnight in the refrigerator, and gently reheat it with a little additional water if necessary.

FAQs

What is Loubia?

Loubia is the Arabic word I commonly encounter for beans, and Moroccan Loubia generally refers to a comforting white bean dish cooked with tomatoes, garlic, herbs, and spices. I make it as a thick stew and serve it hot with plenty of bread.

What kind of beans do I use for Moroccan Loubia?

I use dried white beans such as cannellini or great northern beans. Other medium-sized white beans also work well, so I choose varieties that become creamy and tender while still retaining some of their shape.

Can I make Loubia with canned beans?

Yes. When I need a faster meal, I use drained and rinsed canned white beans. I prepare the seasoned tomato base first, add the cooked beans with less liquid, and simmer everything until the sauce thickens and the flavors come together.

Is Moroccan Loubia spicy?

I consider Loubia warmly spiced rather than necessarily hot. Cumin, paprika, ginger, and turmeric give me plenty of flavor, while cayenne is optional. I can increase the cayenne or add harissa when I want more heat.

What do I serve with Loubia?

I love serving Loubia with Moroccan bread, especially khobz, because I can use pieces of bread to scoop up the beans and tomato sauce. I can also serve it with another crusty bread, a simple Moroccan salad, olives, or roasted vegetables.

Conclusion

Loubia is one of the Moroccan comfort foods I enjoy most when I want something hearty, warming, and made from simple ingredients. White beans simmered with tomatoes, garlic, cumin, paprika, ginger, herbs, and olive oil give me a satisfying stew with a rich sauce and plenty of aromatic flavor.

Loubia (Moroccan White Bean Stew)

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Loubia is a comforting Moroccan white bean stew with tender beans simmered in a rich tomato sauce flavored with garlic, cumin, paprika, ginger, turmeric, and fresh herbs. Serve it hot with Moroccan or crusty bread for a hearty, warming meal.

• Author: Laura
• Prep Time: 15 minutes plus 8 hours soaking
• Cook Time: 1 hour 45 minutes–2 hours 15 minutes
• Total Time: About 10 hours 15 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Moroccan
• Diet: Vegan

Ingredients

• 1 pound dried white beans, such as cannellini or great northern beans
• Water, for soaking and cooking
• 3 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 large tomatoes, grated or finely chopped
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 2 teaspoons sweet paprika
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper, optional
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 4 cups water or vegetable broth, plus more as needed
• Chopped fresh cilantro or parsley, for serving
• Extra-virgin olive oil, optional
• Moroccan bread or crusty bread, for serving

Cook Mode Prevent your screen from going dark

Instructions

1. Sort through the dried white beans, discard any debris or damaged beans, and rinse thoroughly under cool running water.
2. Place the beans in a large bowl and cover generously with water. Soak for about 8 hours or overnight, then drain and rinse.
3. Heat the olive oil in a large heavy-bottomed pot over medium heat.
4. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until soft and translucent.
5. Add the garlic and cook for about 30 seconds, just until fragrant.
6. Add the tomatoes and tomato paste and cook for 3–5 minutes, stirring occasionally as the tomatoes begin to break down into a sauce.
7. Add the cumin, paprika, ginger, turmeric, optional cayenne, salt, and black pepper. Stir the spices into the tomato mixture for about 30 seconds.
8. Add the soaked and drained beans along with the cilantro and parsley.
9. Pour in approximately 4 cups of water or vegetable broth, adding enough liquid to comfortably cover the beans.
10. Bring to a boil, then reduce the heat to low and partially cover the pot.
11. Simmer gently for approximately 1 1/2–2 hours, stirring occasionally, until the beans are completely tender. Add additional hot water as needed if the stew becomes too dry.
12. Once the beans are tender, uncover the pot and simmer for another 10–15 minutes if a thicker sauce is desired.
13. Taste and adjust the salt, cumin, cayenne, or other seasonings as needed.
14. Let the Loubia rest for a few minutes, then serve with fresh cilantro or parsley and an optional drizzle of extra-virgin olive oil.

Notes

• For a quicker version, replace the dried beans with about 3 cans of drained and rinsed white beans. Use less liquid and reduce the simmering time because the beans are already cooked.
• For a spicier Loubia, increase the cayenne pepper or gradually add harissa to taste.
• For stronger tomato flavor, add extra grated tomato or another spoonful of tomato paste.
• Diced carrots can be cooked with the onion for extra vegetables, and chopped celery can also be added.
• For a richer finish, drizzle each serving with extra-virgin olive oil immediately before serving.
• Add more liquid for a soupier consistency or simmer uncovered longer for a thick stew that is easy to scoop with bread.
• Store cooled Loubia in an airtight container in the refrigerator for up to 4 days.
• Reheat gently over medium-low heat, adding a splash of water or broth because the beans continue to absorb liquid during storage.
• Freeze Loubia in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and add a little water as needed while reheating.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 350 kcal
• Sugar: 6 g
• Sodium: 470 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 13 g
• Protein: 18 g
• Cholesterol: 0 mg