Loubia (Moroccan stewed white beans)

5 from 3 votes

Loubia (Moroccan stewed white beans)

Loubia is here to make you go "beananas" with every nourishing spoonful. You will wonder where this recipe “bean” has been all your life. When it comes to puns, I'm on cloud nine... or should I say, 'cloud bean’? No. No, I probably should not say that. I am just “bean” silly. Anyway, here’s this delicious recipe.

Prep Time5

Cook Time30

Total Time35

Course: Soup

Cuisine: Middle Eastern, Moroccan

Servings: (5 cups)

Calories: 173kcal

Author: Adam Sobel

Cost: $6.50

Equipment

Ingredients

2 tablespoons olive oil
1 medium yellow onion diced
2 cloves garlic minced
2 tablespoons minced fresh parsley
2 medium size beefsteak tomatoes diced
1 ½ teaspoons smoked paprika
1 teaspoon ground cumin
¼ teaspoon turmeric powder
½ teaspoon crushed red pepper flakes
2 dried chilies opțional
2 cups unsalted vegetable stock
¾ teaspoon salt or to taste
15 oz. canned cannellini beans drained and rinsed.

Instructions

Heat the olive oil in a large pot over medium heat.
After 90 seconds, when the oil is hot, add the diced yellow onion to the pot. Sauté for about four minutes until translucent and fragrant.
Stir in minced garlic and fresh parsley. Cook for two minutes, stirring to prevent the garlic from burning.
Add the diced tomatoes and continue to sauté for four or five minutes until the tomatoes start to break down.
Stir in the smoked paprika, ground cumin, turmeric powder, and crushed red pepper flakes. These spices will give the Loubia its distinctive Moroccan flavors.
Optionally, add dried chilies to add heat. Adjust the amount according to your preference.
Pour unsalted vegetable stock into the pot, raise the heat to high, and bring the pot to a boil.
Season with salt, to taste.
Gently stir in drained and rinsed cannellini beans, ensuring they are well-coated with the sauce.
Taste and adjust the seasoning if needed.
Serve hot, garnished with fresh parsley if desired. Enjoy with crusty bread or grilled pita.

Notes

For a thicker stew, mash some cooked beans with a spoon to create a creamier texture. Or you can thicken it by adding a spoonful of tomato paste.
Loubia improves in flavor the next day. Consider making it ahead of time and reheating for a delicious meal. For that reason, this is a great dish for weekly meal prep.
The reason I specify unsalted vegetable stock, and then salt the dish itself is that store-bought stocks vary in saltiness a lot. If you can’t find unsalted stock, use a salted one, and do not add the full amount of salt I call for in the recipe.

Nutrition