Loubia is a deliciously rich stew of tender white beans cooked in flavor-packed tomato sauce. Also known as Moroccan white bean stew, it’s a bowl of beans and sauce infused with spices and herbs — a taste of authentic Moroccan cuisine in every spoonful!
Loubia is a well-loved dish in Morocco, so much so that it is served any time of the day, including breakfast.
It is indeed a rich stew, but it’s not heavy — meaning you can enjoy it all year round.
Remember, though, that it should be saucy, not watery.
And the sauce? It’s absolutely packed with flavors from the spices and the fresh herbs.
Oh! If you want to enjoy a bowl of loubia like the locals, remember to serve it with the traditional Moroccan bread, khobz — excellent pairing!
FOR MORE MOROCCAN RECIPES, CHECK OUT THESE POSTS!
Ingredients
- Olive oil – extra virgin olive oil, if possible.
- Garlic – minced or grated.
- Onion – finely chopped or grated.
- White beans – I always use dried white beans for making loubia, but feel free to use canned ones if that’s what you have on hand.
- Crushed tomatoes – you can use your favorite crushed tomatoes in a can.
- Tomato paste – sometimes called ‘tomato puree’.
- Herbs – fresh parsley and coriander (also called cilantro).
- Spices and seasonings – ground ginger, sweet paprika, ground cumin, salt, and black pepper.
How to make Moroccan loubia
The traditional loubia starts by soaking the dried white beans the night before — for at least twelve hours.
Rinse, drain, and set aside.
Place a medium-sized saucepan over medium-high heat and pour the olive oil.
Once it’s ready, add the garlic and onion.
Saute until the onion softens, then add the tomato paste and spices: ground ginger, cumin, and sweet paprika.
Cook the spices for a couple of minutes, mixing them to ensure they don’t stick to the pan. (Note: Lower the heat if necessary)
Add the drained white beans and the crushed tomatoes.
Mix to combine everything, then pour two to three cups of water.
Cover the pan with a lid and bring to a soft boil.
Lower the heat and simmer loubia for an hour.
Add the chopped parsley and coriander — then continue simmering until the beans are tender.
Taste your Moroccan stewed white beans and season with salt and ground pepper.
Remove from the heat, transfer into bowls, and serve!
Helpful tips
- It’s better not to pour three cups of water at once. Start with two cups of water first, then add more if you want more liquid.
- When simmering, you can leave your Moroccan white bean stew (fully) uncovered if you think it’s too watery — or just halfway, if necessary.
Recipe variation
- Canned white beans. Yes, you can use this, and the cooking time will be shorter. But try to get ones that do not have many broken white beans (which seems to be a regular occurrence for canned or packaged cooked beans).
- Stock. While it’s not traditional for preparing loubia, you can use your favorite stock instead of plain water, especially if you use canned white beans.
- Fresh tomatoes. I will never be able to use this traditional ingredient here in Stockholm, but if you are lucky enough to have easy access to plump, juicy tomatoes, then use them instead — seeded and grated.
So, check for the ingredients in your pantry now, and try this Moroccan loubia recipe tonight!
OR GET MORE IDEAS FROM THIS LIST OF DINNER RECIPES AROUND THE WORLD!
FOR MORE GLOBAL DISHES, CHECK OUT THESE RECIPES BY COUNTRY!
📖 Recipe
Loubia Recipe (Moroccan White Bean Stew)
Equipment
- Medium to Large Pot (with lid)
Ingredients
- 250 grams dried white beans (about 1 cup, heaping), soaked for 12 hours
- 2 to 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 3/4 cup crushed tomatoes
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cumin, heaping
- 1 tablespoon tomato paste
- 1/4 cup mix of flat leaf parsley and coriander, chopped
- salt and ground black pepper, for seasoning
Instructions
- Soak the dried white beans the night before (or for at least twelve hours), then rinse, drain, and set aside.
- Heat the olive oil in a medium-sized saucepan over medium-high heat.
- Add the garlic and onion, and sauté until it softens.
- Add the tomato paste, ground ginger, cumin, and sweet paprika.
- Cook the spices and paste for a couple of minutes — mixing continuously to ensure they don't stick to the pan. (Note: Lower the heat if necessary)
- Add the drained white beans and the crushed tomatoes.
- Mix to combine everything, then pour two to three cups of water.
- Cover the pan with a lid and bring loubia to a soft boil.
- Lower the heat and simmer for an hour.
- Add the chopped coriander and parsley — then continue simmering until the beans are tender.
- Taste your Moroccan stewed white beans and season with salt and ground pepper.
- Remove from the heat, transfer into bowls, and serve!
Notes
- Cook’s Tip: It’s better to pour two cups of water first, then add another cup if you think there’s too little liquid in your Moroccan loubia.
- Refer to the post for more tips and substitutions.
Leave a Reply