Moroccan White Bean Stew (Loubia)
لوبيا LoubiaSay it: loo-BEE-ah
Loubia is Morocco's everyday white bean stew: dried beans simmered slowly with onion, garlic, tomato and a warm, generous hand of cumin and paprika until the broth turns thick and creamy. It bubbles away in home kitchens and small neighbourhood restaurants all year round, and it is a fixture of the Ramadan table, when a bowl of loubia and fresh bread breaks the fast. Humble, deeply savoury and warming, it costs very little and tastes of the whole spice shelf.
Moroccan White Bean Stew (Loubia)
لوبيا, Loubia
Pronounced loo-BEE-ah
- Serves
- 4
- Prep
- 15 min
- Cook
- 1 hr 30 min
- Total
- 1 hr 45 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the stew
Spices and herbs
Method
Drain the soaked beans and rinse them well under cold running water, picking out any stones or shrivelled beans.
Warm the olive oil in a heavy pot or Dutch oven over medium heat. Add the onion with a pinch of salt and cook for 8–10 minutes, stirring now and then, until soft, translucent and just golden at the edges.
Stir in the garlic, cumin, paprika, ginger, turmeric, black pepper and cayenne, and cook for 1 minute, until the spices smell toasted and darken slightly — do not let them burn.
Add the tomato paste and grated tomatoes and cook for 5–6 minutes, stirring, until the sauce thickens and the oil begins to separate at the edges.
Tip in the beans, pour in the water and bring to a gentle boil. Skim off the foam that rises, then lower the heat, cover partly and simmer for 40 minutes.
Stir in the salt and half the chopped cilantro and parsley, then continue simmering, partly covered, for 20–35 minutes more, until the beans are completely tender and crush easily between your fingers.
If the stew looks watery, uncover and simmer another 10 minutes; if it looks dry, add hot water a splash at a time. Mash a small ladleful of beans against the side of the pot and stir it back in to make the broth creamy.
Taste and adjust the salt, stir in the lemon juice and the remaining herbs, and take the pot off the heat.
Ladle into bowls, drizzle with a little more olive oil if you like, and serve hot with plenty of bread.
Regional variant: Loubia b'Lahm (Loubia with lamb)
Brown 1 lb (450 g) cubed lamb shoulder or beef shank in the olive oil before adding the onion, then proceed as written. Add 1 cup (240 ml) extra water, simmer for 30–40 minutes longer until the meat is tender and the beans are creamy, and adjust the salt at the end.
Cook's notes
- Salt the beans only once they have started to soften, as early salt can keep the skins tough.
- Very old dried beans may never soften; buy from a shop with good turnover, and soak them a full 12 hours.
- A pressure cooker cuts the simmering to about 25–30 minutes after the tomato base is made.
Serve with
Crusty Moroccan bread (khobz) or baguette and mint tea; a traditional opener for a Ramadan iftar.
Make ahead and storage
Keeps 4 days in the fridge and freezes well for 3 months; reheat gently with a splash of water, as it thickens considerably.
