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Recipeother Vegetarian

Loubia (moroccan Stewed White Beans)

If you think beans are something to buy in a can or that they must be baked with brown sugar to taste good, then it's high time you tried Moroccan loubia, or stewed white beans. This classic, flavorful dish is much loved in Moroccan homes, where the beans and zesty tomato-based sauce are traditionally scooped up with bread. Make the stewed white beans as spicy as you like, but don't be shy on the seasoning, as you'll want enough of those Moroccan spices to yield a characteristically robust sauce. Olive oil provides another key flavor, along with fresh tomatoes, onions, garlic, and herbs. Please note that this recipe calls for dried beans, which do require overnight soaking in ample water. The cooking time is for preparation in a pressure cooker, which is regarded as essential cookware in Moroccan kitchens. Allow double this time if you'll be stewing the beans in a conventional pot.

12 ingredients14 preparation steps
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Ingredients

  • 1 pound (500 grams) dry white haricot or cannellini beans, soaked overnight and drained
  • 3 ripe tomatoes, grated
  • 1 medium onion, grated
  • 3 cloves garlic, finely chopped or pressed
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon salt
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon cayenne pepper, or to taste, optional
  • 1/2 cup olive oil

Preparation

  1. 1Steps to Make It
  2. 2Gather the ingredients.
  3. 3Mix all ingredients in a pressure cooker.
  4. 4Add 2 quarts (2 liters) of water, and bring to a simmer.
  5. 5Cover, bring to pressure, then cook on pressure over medium heat for about 40 minutes, or until the beans are tender.
  6. 6If the beans are still submerged in sauce, reduce the liquids until the sauce is thickened.
  7. 7Adjust the seasoning if desired, and serve.
  8. 8Enjoy!
  9. 9Pressure Cooker Method for Making Loubia
  10. 10Pot Method for Making Loubia
  11. 11Mix all ingredients in a large pot.
  12. 12Add 2 quarts (2 liters) of water and bring to a simmer.
  13. 13Cover and simmer the beans over medium heat for about 1 1/2 hours, or until the beans are tender and the sauce is thick and no longer watery.
  14. 14If the liquids reduce too much during cooking, add a little water to prevent the beans from burning.