Loubia (Stewed Moroccan White Beans)

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

Print