Moroccan White Bean Stew (Loubia)

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Moroccan White Bean Stew (Loubia)

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!

Prep Time10

Cook Time30

Total Time40

Course: Entree, Main, Stew

Cuisine: American, Moroccan

Servings:

Calories: 285kcal

Author: Alissa Saenz

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

US Customary - Metric

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.

Nutrition