Moroccan Stewed White Beans Recipe – Loubia

Moroccan Stewed White Beans Recipe – Loubia

Moroccan Stewed White Beans Recipe – Loubia

Once you taste these zesty, saucy Moroccan Stewed White Beans (loubia), you’ll understand why this humble dish is a beloved comfort food across Morocco. The recipe starts by soaking white beans overnight, then simmering them with fresh tomatoes, ginger, paprika, and cumin. A generous addition of garlic and chopped herbs (plus an optional chili pepper for a hint of heat) creates a dish that’s both simple and full of flavor.

While the version pictured is vegetarian, it’s equally common to enhance it with beef, lamb, dried meat (gueddid), or preserved meat confit (khlii) for a heartier, more traditional taste.

Loubia can be enjoyed as a side or a main course. Eat it with a spoon or savor it the Moroccan way—by scooping it up with crusty Moroccan bread like khobz.

Instructions

Optional Step for Fresh Meat:
1-If using lamb or beef, begin by browning the meat in olive oil over medium heat. (No browning is needed for dried or preserved meats.) After browning, continue with one of the cooking methods outlined below.

Pressure Cooker Method:
1-Combine all ingredients in the pressure cooker and mix well.

2-Add 2 quarts (about 2 liters) of water and bring to a boil over high heat.

3-Once boiling, cover, bring to pressure, and lower the heat to medium. Cook under pressure for 40 minutes, or until the beans are tender.

4-If the beans are still submerged in excess liquid, simmer uncovered until the sauce thickens and reaches your desired consistency ample but not watery.

5-Adjust seasoning as needed and serve warm.

Conventional Pot Method:
1-Combine all ingredients in a large (6-quart) heavy-bottomed pot or Dutch oven. Add 2 quarts (about 2 liters) of water and bring to a rapid simmer.

2-Cover and cook over medium heat for approximately 1 1/2 hours, or until the beans reach your preferred tenderness and the sauce is thickened.

3-Stir occasionally, adding a little water if needed to prevent drying out before the beans are fully cooked.

4-Adjust seasoning to taste and serve warm.

You may like: Creamy Tuscan Orzo

Moroccan Loubia Recipe – Stewed White Beans

Ellys Blake

This authentic Moroccan recipe for *loubia* (stewed white beans) is easy, flavorful, and packed with zesty spices and fresh herbs. Serve it as a side or main dish with Moroccan bread, perfect for soaking up all the delicious sauce. For the best results, ensure the beans are saucy when served, as they will continue to absorb liquid as they sit. If preparing in advance, keep this in mind. Remember to soak the beans overnight or use a quick-soak method before cooking. If using a conventional pot instead of a pressure cooker, expect to double the cooking time.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Moroccan Recipes

Cuisine Morocco

Servings 4 Servings

Calories 438 kcal

Ingredients

  

• 1 lb. beef or lamb on the bone; or 1 cup dried meat – (optional)
• 1 lb. dry white haricot navy or Cannellini beans, – soaked overnight then drained
• 3 ripe tomatoes – grated
• 1 medium onion – grated
• 5 cloves of garlic – finely chopped or pressed
• 3 tablespoons chopped fresh parsley
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon salt
• 1 tablespoon paprika
• 1 tablespoon cumin
• 2 teaspoons ginger
• 1/4 teaspoon turmeric – optional
• 1/4 teaspoon cayenne pepper – or fresh chili peppers to taste (optional)
• 1/2 cup olive oil

Instructions

 

• Optional Step If Using Fresh Meat
• If preparing the white beans with lamb or beef, start by browning the meat in the olive oil over medium heat. (Dried or preserved meat needs no browning.) Then proceed with one of the cooking methods below.
• Pressure Cooker Method
• Place all ingredients in a pressure cooker and stir to combine.
• Add 2 quarts (about 2 liters) of water and bring the liquids to a boil over high heat.
• Cover, bring to pressure, then reduce heat to medium. Continue cooking with pressure for 40 minutes, or until the beans are tender.
• If the beans are still fully submerged in sauce, reduce the liquids by simmering uncovered until the sauce is thick and not watery, but still quite ample.
• Taste and adjust seasoning, if needed. Serve warm.
• Conventional Pot Method
• Mix all ingredients in a large (6 qt.), heavy-bottomed pot or Dutch oven. Add 2 quarts of water (about 2 liters) and bring to a rapid simmer.
• Cover and continue simmering the beans over medium heat for about 1 1/2 hours, or until the beans are cooked to desired tenderness and the sauce is thick and no longer watery.
• During cooking, stir occasionally and add a little water if the liquids reduce before the beans have fully cooked.
• Taste and adjust the seasoning. Serve warm.

Notes

Turmeric is not a traditional ingredient in Moroccan stewed white beans, but I like to add it for color as well as for the health benefits.
Serve with a spoon or eat by hand by scooping up beans and sauce with crusty bread.
Refrigerate leftovers once the beans have cooled completely.
Reheat leftover beans gently over medium-low to medium heat, adding a little water if necessary.

Nutrition

Calories: 438kcal
Carbohydrates: 26g
Protein: 28g
Fat: 24g
Saturated Fat: 4g
Cholesterol: 58mg
Sodium: 1197mg
Potassium: 732mg
Fiber: 9g
Sugar: 2g
Vitamin A: 1915IU
Vitamin C: 13.9mg
Calcium: 110mg
Iron: 5.3mg

Keyword Loubia, Moroccan Loubia Recipe, Moroccan Loubia Recipe – Stewed White Beans, Moroccan Stewed White Beans