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Loubia (Moroccan White Bean Stew)

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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.

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

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

Find it online: https://thefamilycooking.com/loubia-moroccan-white-bean-stew/