Moroccan
Loubia
Moroccan loubia is a comforting stew of white beans simmered until tender in a garlicky tomato sauce with cumin, paprika, and olive oil. It is served warm with khobz for scooping up the thick, fragrant sauce.
Watch it madeSummers_homemade_meals · 3:00
Ingredients
- Dried white beans, such as cannellini or navy beans3/4 cup
- Olive oil2 tbsp
- Ripe tomatoes, grated2 medium
- Tomato paste1 tbsp
- Garlic, finely grated or crushed3 cloves
- Fresh parsley, finely chopped2 tbsp
- Fresh cilantro, finely chopped2 tbsp
- Sweet paprika1 tsp
- Ground cumin1 tsp
- Ground ginger1/2 tsp
- Ground turmeric1/4 tsp
- Cayenne pepper1 pinch
- Salt3/4 tsp, plus more to taste
- Black pepper1/4 tsp
- Water3 cups, plus more as needed
- Lemon wedges2, for serving
Method
- Rinse the dried white beans, cover them generously with cold water, and soak overnight.
- Drain the soaked beans and rinse them well.
- In a heavy pot, combine the beans, olive oil, grated tomatoes, tomato paste, garlic, parsley, cilantro, paprika, cumin, ginger, turmeric, cayenne, salt, black pepper, and 3 cups water.
- Bring the pot to a boil, then reduce the heat to low and cover with the lid slightly ajar.
- Simmer for 60 to 75 minutes, stirring occasionally, until the beans are tender and creamy.
- Add small splashes of hot water during cooking if the beans become dry before they are tender.
- When the beans are soft, uncover the pot and simmer for 5 to 10 minutes until the tomato sauce is thick and coats the beans.
- Taste and adjust the salt, cumin, or cayenne as needed.
- Serve hot in shallow bowls with a drizzle of olive oil, lemon wedges, and Moroccan khobz for dipping.
Common questions
Can I use canned beans instead of dried beans for Loubia?
Yes. Use about 3 to 4 cans of cannellini or navy beans, drained and rinsed. Skip soaking and cut the simmer time to 20 to 30 minutes, just long enough for the flavors to meld and the sauce to thicken.
How long does Loubia take from start to finish?
With overnight soaking, plan for about 1 hour 15 minutes to 1 hour 30 minutes of cooking time. Without soaking, dried beans can take much longer and may cook unevenly, so soaking is strongly recommended for best texture.
What are the most common mistakes when making Loubia?
The biggest mistakes are under-soaking the beans, not adding enough water during cooking, and boiling too hard. Keep it at a gentle simmer so the beans cook evenly and the sauce turns creamy instead of watery or scorched.
How should I store and reheat leftover Loubia?
Cool it quickly, then refrigerate in a covered container for up to 4 days. The sauce thickens as it sits, so add a splash of water when reheating on the stove or in the microwave until loosened and hot.
What should I serve with Loubia?
Serve it hot with Moroccan khobz or another crusty bread for dipping. A drizzle of olive oil and lemon wedges brighten the beans. It also works well as a hearty side with salads or grilled fish.