Loubia - a fragrant bean stew with white beans, tomatoes, garlic, cumin and spices. This quicker version is ready in 35 minutes!
What is Loubia? So glad you asked. It is one of our favorite new dishes hailing from Morocco. It is somewhere between a baked bean and a soup in texture and it is deeply infused with the flavors of garlic, tomato, and cumin.
Traditionally, Loubia is made with dry beans, but to speed the process up, we simmer cooked beans in the fragrant tomato sauce until the beans soak in the flavor.
We also opted for a lighter vegan version, though you are welcome to add protein.
Reasons to love this recipe:
- These beans have simmered-all-day flavor but are made in just 35 minutes!
- Loubia can be a stand alone meal when paired with bread, or a great side to a heartier meal.
- It is vegan, vegetarian, gluten free and packed with both fiber and flavor!
Ingredients and substitutions:
- Olive oil - Loubia is a simple recipe with few ingredients, to we need each one to taste great on its own before adding it to the recipe. Choose an extra virgin olive oil with lots of flavor - something you would be happy dipping bread in. I like this one.
- Onion - yellow or white work best.
- Garlic - freshly minced only!
- Salt - to bring out the flavors of the sauce.
- Paprika - use sweet, not spicy or smoked, paprika for traditional flavor.
- Cumin
- Ground ginger - or ginger powder. This spice adds warmth without making the dish taste like ginger.
- White beans - cannellini are traditional, but navy or great northern beans will also work. Use canned or cook them at home in your pressure cooker!
- Parsley - added ad the end to brighten up the flavors. Plus it's a pretty garnish.
How to make Loubia:
Chop the vegetables: Add the onion to a small food processor and chop into a small dice. Remove and set aside. Add in the tomato and pulse until finely chopped.
Cook the vegetables: Cook the onion in olive oil until tender. Stir in the garlic and cook until fragrant. Add in the tomato and cook until just softened.
Bloom the spices: Stir in the paprika, cumin, ginger and salt, cooking until fragrant.
Simmer: Add in the water, cover, and simmer for 15 minutes. Stir in the beans, cover, and simmer for another 10 minutes.
Storage:
Store loubia in a lidded container in the fridge for up to 5-6 days. Reheat in the microwave or on the stovetop until warmed through.
For longer storage, freeze in a lidded container or freezer bag for up to 3 months. Thaw in the fridge overnight before reheating and serving.
What to serve with Loubia:
It is fantastic on its own with a slice of good crusty bread. Adding a side salad here is great too!
Or, serve it as a side along with other vegetable stews, sides, and salads for a Moroccan feast!
More bean recipes to make ASAP!
- Mediterranean Chickpea Burgers
- Chickpea and Spinach Curry
- Vegan Enchilada Lasagna
- Pesto White Bean Salad
- Mediterranean Chickpea Cauliflower Tots
Loubia (Stewed Moroccan White Beans)
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 serings 1x
- Category: Side
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegan
Description
Loubia - a fragrant bean stew with white beans, tomatoes, garlic, cumin and spices. This quicker version is ready in 35 minutes!
Ingredients
- ¼ cup extra virgin olive oil
- 1 yellow onion, roughly chopped
- 5 garlic cloves, minced
- 3 tomatoes, rough chopped
- 2 teaspoons sweet paprika
- 2 teaspoons ground cumin
- ¼ teaspoon ground ginger
- 1 teaspoon salt
- ¾ cup water
- 1 (15 oz) can or 1 ½ cups cooked white beans, drained
- 1 tablespoon chopped parsley
Instructions
Add the onion to a small food processor and chop into a small dice. Remove and set aside. Add in the tomato and pulse until finely chopped.
Heat the olive oil in a medium pot over medium-high heat. Add the onion and cook until tender, about 5 minutes. Stir in the garlic and cook until fragrant, about 30-60 seconds. Add in the tomato and cook until just softened, about 5 minutes.
Stir in the paprika, cumin, ginger and salt, cooking until fragrant, about 1-2 minutes.
Add in the water, stir, cover, and simmer for 15 minutes. Stir in the beans, cover, and simmer for another 10 minutes. Top with parsley and serve.
Notes
White beans: cannellini are traditional, but navy or great northern beans will also work. Use canned or cook them at home in your pressure cooker!
Nutrition
- Serving Size: ¼ recipe
- Calories: 174
- Sugar: 2g
- Sodium: 732mg
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Cari says
Hi, I might be missing it, but how much water do you add? I didn't see a specified amount anywhere in the recipe. Thank you!
Laurel Perry says
Hi Cari! Nope, you are correct, I mistakenly omitted the water from the ingredient list. It is 3/4 cup and I have updated the recipe to include the correct amount. Happy cooking!
Cari says
I promise I'm not trying to be difficult, but I was just re-reading the recipe to see if I have the ingredients to make this tonight, and I can't find the amount (or type) of tomato to use in the recipe either. Am I just missing it? And thank you for the water measurement! This looks delicious and I'd love to make it for my family.
Debby says
Hi, It is listed in the ingredients. 3 tomatoes, rough chopped.
Tay Nicold says
I made this several years back and couldn’t remember the recipe, or what it was called. FINALLY FOUND YOUR RECIPE and I’m making it now! In the past I remember I always added cinnamon at the end. Just a little bit. It really enhances the flavors! Love this recipe. I’m having it with some homemade crusty sourdough bread and broccoli fritters on the side. :)
Laurel Perry says
I am so glad you found it! That touch of cinnamon sounds amazing. I will be adding that next time I make it!