📝 About This Recipe
Loubia is the ultimate North African comfort food, a soul-warming stew that transforms humble white beans into a rich, aromatic masterpiece. Traditionally simmered in a vibrant tomato base laced with cumin, paprika, and ginger, this dish is a staple in Moroccan households during the cooler months. It strikes a perfect balance between hearty protein and bright, zesty spices, offering a silky texture that melts in your mouth.
🥗 Ingredients
The Beans
- 2 cups Dry Cannellini or Great Northern beans (soaked overnight and drained)
Aromatics & Base
- 3 tablespoons Extra virgin olive oil (high quality Moroccan oil preferred)
- 1 large Yellow onion (grated or very finely minced)
- 4-5 pieces Garlic cloves (pressed or minced into a paste)
- 3 large Roma tomatoes (grated, discarding the skins)
- 1 tablespoon Tomato paste (concentrated)
The Spice Blend
- 2 teaspoons Sweet Paprika
- 1.5 teaspoons Ground Cumin (toasted)
- 1 teaspoon Ground Ginger
- 1/2 teaspoon Turmeric
- 1/4 teaspoon Cayenne pepper (adjust to taste for heat)
- to taste Salt and Black Pepper
Liquids & Herbs
- 6 cups Vegetable or Beef broth (or water for a lighter version)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/4 piece Preserved Lemon (finely minced rind only (optional but recommended))
👨🍳 Instructions
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1
Ensure your beans have been soaked in plenty of water for at least 8-12 hours. Drain and rinse them thoroughly before starting.
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2
In a heavy-bottomed pot or a Dutch oven, heat the olive oil over medium heat until shimmering.
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3
Add the grated onion to the pot. Sauté for 5-7 minutes until translucent and slightly golden, but not browned.
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4
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
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5
Add the grated tomatoes and tomato paste. Stir well and cook for 5 minutes until the tomato mixture reduces slightly and the oil begins to separate.
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6
Incorporate the paprika, cumin, ginger, turmeric, and cayenne. Toast the spices in the tomato base for 2 minutes to release their essential oils.
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7
Add the soaked beans to the pot, tossing them to ensure every bean is coated in the aromatic tomato-spice mixture.
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8
Pour in the broth (or water). Bring the liquid to a rolling boil, then immediately reduce the heat to low.
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9
Cover the pot partially with a lid. Simmer gently for 45-60 minutes. Check the beans occasionally; they are done when they are buttery-soft but still holding their shape.
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10
If the stew is too watery, remove the lid for the last 15 minutes of cooking to allow the sauce to thicken into a velvety consistency.
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11
Once the beans are tender, stir in the chopped cilantro, parsley, and the preserved lemon rind if using.
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12
Taste and adjust the seasoning with salt and pepper. Note: If using preserved lemon, go easy on the salt as the rind is quite salty.
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13
Finish with a final drizzle of extra virgin olive oil and a sprinkle of fresh herbs before serving hot.
💡 Chef's Tips
For the best texture, always use dry beans rather than canned; the starch from dry beans creates a much creamier sauce. Grate your onions and tomatoes instead of chopping them to achieve the traditional 'melted' sauce consistency. If you find the beans are taking too long to soften, avoid adding salt until the very end, as salt can sometimes toughen the skins during cooking. For an extra layer of flavor, you can add a piece of lamb shank or dried meat (khlii) at the beginning of the cooking process. If you like heat, serve with a side of Harissa paste to stir in at the table.
🍽️ Serving Suggestions
Serve hot in shallow bowls with plenty of crusty Moroccan Khobz or a French baguette for dipping. Pair with a fresh Moroccan 'Salade Mechouia' (roasted pepper salad) to cut through the richness of the beans. Accompany with a side of salty olives and spicy pickled green chilies. Enjoy with a glass of hot Moroccan mint tea after the meal for a truly authentic experience. A simple side of steamed couscous can also turn this into a more substantial feast.