This Moroccan Loubia (Moroccan White Bean Stew) is possibly one of the best white bean stews I’ve ever tasted. We’re talking a ton of great flavors, simple heart-healthy ingredients, and all done in a little over 30 minutes. Serve it next to a garden salad, crunchy baguette, and a bottle of Spanish wine for a complete meal.
To make this recipe, I used canned cannellini beans. However, you can use whatever type of canned white beans you like. You can even use dried white beans if you prefer. Just soak them in plenty of water overnight and then simmer the following day for 1 to 2 hours or until tender.
For the tomato sauce, I finely grated about 4 fresh tomatoes. You can substitute the grated tomatoes for half the amount of canned tomato sauce (passata). But I tell you, finely grating fresh tomatoes is what gives this dish that pop of goodness.
TIPS & TRICKS to Make this Recipe: This stew will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months in an airtight container. Just add in more liquid when reheating if it looks too dry.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make Moroccan Loubia
Moroccan Loubia (Classic Moroccan White Bean Stew)
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 1 onion
- 4 cloves garlic
- 1 tsp sweet smoked Spanish Paprika 2.50 grams
- 3/4 tsp ground cumin 2 grams
- 1/2 tsp ground ginger 1 gram
- 1/2 tsp ground turmeric 1.5 grams
- 1/4 tsp crushed red pepper flakes .50 grams
- 4 tomatoes
- 2 cans white beans 15.5 oz / 440 grams each
- 2 cups water 480 ml
- .2 tbsp chopped parsley 8 grams
- sea salt & black pepper
Instructions
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Drain the cans of white beans into a colander and rinse under water, finely chop the onion, roughly chop the garlic, and finely grate the tomatoes, you wan't about 1 cup (240 grams) of grated tomato
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Heat a large fry pan or stock pot with a medium heat and add in the olive oil
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After a couple of minutes add in the chopped onion and garlic, mix continuously, after 5 minutes and the onion is translucent, add in the paprika, cumin, ginger, turmeric, and crushed red pepper flakes, mix together until well mixed, then add in the grated tomato, chopped parsley, and season with sea salt & black pepper, turn it up to a high heat, give it a mix, and then simmer for a few minutes
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Once the grated tomato has slightly thickened, about 5 minutes, add in the drained white beans and water, give it a gentle mix, once it comes to a boil, place a lid on the pan and lower to a low-medium heat, simmer for 10 minutes, then remove from the heat
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Transfer into shallow bowls and garnish with fresh parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
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