Loubia is the hearty, flavor-packed Moroccan white bean stew you probably didn't know you needed. Made with creamy cannellini beans in a richly spiced tomato base, it's deliciously comforting and perfect for scooping up with crusty bread or enjoying over rice. With minimal prep and just 30 minutes of cooking time, it's an easy meal that's sure to become a favorite!
Is there anything more comforting than a big bowl of saucy beans? Or does having a big bowl of saucy beans for dinner sound a little weird? It shouldn't! I actually have it all the time. Whether it's my butter bean stew, marry me chickpeas, or Mediterranean white bean stew, it's one of my favorite types of meals. These dishes are always super satisfying, easy, comforting, and perhaps most importantly, versatile. Because you know as well as I do it's never just a bowl of bean stew — because, bread, rice, toppings... need I continue?
Jump to:
This Moroccan white bean stew, traditionally known as loubia, is one of the best! This dish is incredibly simple, consisting of basically cannellini beans simmered with spices and aromatics in tomato sauce. But man, is it good! It has the most delicious mix of warm, spicy flavors and fresh herbal notes, thanks to a combination of aromatic spices and fresh parsley and cilantro. It's super tasty and really hearty, and like all the best bean stews, can be served a million and one delicious ways.
Ingredients You'll Need
Below you'll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Olive oil.
- Onion.
- Garlic.
- Tomato paste.
- Spices. You'll need ground cumin, paprika, ginger, turmeric, black pepper, and optionally a little cayenne (if you like heat!).
- Vegetable broth.
- Cannellini beans. We're using canned beans, to keep things simple. If you prefer to cook them from scratch, go for it! You'll need about 7 cups of cooked beans.
- Crushed tomatoes. Tomato puree or canned tomato sauce will also work, though the flavor and texture will vary a bit.
- Salt.
- Fresh parsley. I recommend using flat leaf (Italian) parsley if you can. Otherwise, curly parsley is fine!
- Fresh cilantro. Skip this if you're a cilantro-hater.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Step 1: Cook the onion. Heat your oil in a pot, then add diced onion. Cook it for about 5 minutes to start softening it up.
Step 2: Add garlic, spices, and tomato paste. Stir them all in and cook the mixture for about 1 minute, stirring constantly.
Step 3: Simmer. Stir in the broth, beans, and crushed tomatoes. Heat the mixture to a boil, then lower the heat to a simmer. Let it cook for about 20 minutes.
Step 4: Finish the dish. Remove the pot from heat. Season with salt if needed, then stir in the chopped fresh parsley and cilantro.
Step 5: Serve. Your loubia is ready to enjoy! Ladle it into bowls, and optionally garnish each one with some extra fresh herbs.
Variations
- Bean swaps. Use another variety of white beans, such as butter beans or great northern beans.
- Add veggies. Stir in finely chopped veggies, making sure to time it right — tender veggies cook quicker than firmer ones. Try finely diced sweet potato for the full 20 minutes, cauliflower for the last 10, or spinach for the last 3 minutes.
- Heat it up. For an extra spicy stew, add lots of cayenne pepper, your favorite hot sauce, or some harissa paste.
Frequently Asked Questions
It can be — just make sure your vegetable broth is certified gluten-free.
It depends. The cayenne pepper is the only (optional) ingredient that adds some heat. So feel free to leave it out for a heat-free version.
Traditionally, it's served as a stew with some bread for dipping, and it's delicious that way! But feel free to ladle it over rice, polenta, or couscous, enjoy it on its own, or paired up with a salad. There are no limits here — do what moves you!
Leftover loubia will keep in an airtight container in the fridge for 3 to 4 days, or in the freezer for about 3 months. It will thicken up over time, so feel free to add water when you reheat it, or just enjoy it extra thick (it's great over rice this way!).
More Moroccan-Inspired Recipes
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
📖 Recipe
Moroccan White Bean Stew (Loubia)
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground ginger
- ½ teaspoon ground turmeric
- ½ teaspoon black pepper
- Pinch cayenne pepper, or to taste (optional)
- 3 cups vegetable broth
- 4 (15 ounce/425 gram) cans cannellini beans, drained and lightly rinsed
- 1 cup crushed tomatoes
- Salt, to taste
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh cilantro
Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat. Give the oil a minute to heat up, then add the onion. Sweat the onion for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
- Stir in the garlic, tomato paste, cumin, paprika, ginger, turmeric, black pepper, and cayenne, if using. Cook the mixture for about 1 minute, stirring constantly, until the garlic and spices become very fragrant and the tomato paste darkens slightly.
- Stir in the broth, cannellini beans, and crushed tomatoes. Raise the heat and bring the mixture to a boil, then lower the heat and let it simmer for about 20 minutes, stirring occasionally, until the liquid thickens slightly.
- Remove the pot from heat. Season the stew with salt to taste, then stir in the parsley and cilantro.
- Ladle into bowls and serve.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Nutrition
Nutrition information is provided as an estimate only and may vary based on ingredients, brands, portion sizes, and preparation methods.
Comments
No Comments