loubia

Today we are making Loubia, a Moroccan dish made with stewed white beans, tomato, onions, garlic, herbs, and a blend of warm spices. This easy to make but super satisfying vegan recipe is a popular main dish and entree across North Africa and the Middle East. 

Loubia (Moroccan Stewed White Beans) 

olive oil

yellow onion, grated

tomatoes, grated

garlic,

Cannellini beans,

parsley,

cilantro,

salt

paprika

tsp cumin

ginger

cayenne

water

tomato paste

Sauté veggies

Heat oil in a stock pot over medium heat. Add onions and sauté until they begin to turn translucent. Add garlic and cook until fragrant before tossing in grated tomatoes and spices. Sauté for a few minutes, or until the seasonings begin to bloom.

Add herbs, beans, tomato paste and water

Add the parsley, cilantro, beans (see note if using dried beans), tomato paste, and water, bring everything to a boil before lowering to a simmer and covering. Stew for 30 minutes, or until the sauce has thickened.

Taste &amp; serve

Taste to see if it needs any additional seasoning. Serve with bread and a sprinkle of fresh parsley &amp; cilantro.

https://www.youtube.com/watch?v=6R9fc_s3TAQ

Learn how to make Loubia, a traditional Moroccan dish made with stewed white beans. Get the recipe here: https://www.salimaskitchen.com/loubia/

Ingredients:
2 tbsp olive oil
1 small yellow onion, grated
2 tomatoes, grated
4 cloves garlic, minced
3 cans Cannellini beans, rinsed and drained
2 tbsp parsley, minced
2 tbsp cilantro, minced
1 tsp salt
1 tsp paprika
1 tsp cumin
½ tsp ginger
⅛ tsp cayenne
2 cups water
1 tbsp tomato paste

Loubia | Moroccan Stewed White Beans

Loubia is here to make you go "beananas" with every nourishing spoonful. You will wonder where this recipe “bean” has been all your life. When it comes to puns, I'm on cloud nine... or should I say, 'cloud bean’? No.  No, I probably should not say that. I am just “bean” silly. Anyway, here’s this delicious recipe.

Loubia (Moroccan stewed white beans)

yellow onion, diced

garlic

parsley

medium size beefsteak tomatoes, diced

cumin

turmeric powder

red pepper flakes

chilies

unsalted vegetable stock

salt,

cannellini

Heat the olive oil in a large pot over medium heat.

After 90 seconds, when the oil is hot, add the diced yellow onion to the pot. Sauté for about four minutes until translucent and fragrant.

Stir in minced garlic and fresh parsley. Cook for two minutes, stirring to prevent the garlic from burning.

Add the diced tomatoes and continue to sauté for four or five minutes until the tomatoes start to break down.

Stir in the smoked paprika, ground cumin, turmeric powder, and crushed red pepper flakes. These spices will give the Loubia its distinctive Moroccan flavors.

Optionally, add dried chilies to add heat. Adjust the amount according to your preference.

Pour unsalted vegetable stock into the pot, raise the heat to high, and bring the pot to a boil.

Gently stir in drained and rinsed cannellini beans, ensuring they are well-coated with the sauce.

Taste and adjust the seasoning if needed.

Serve hot, garnished with fresh parsley if desired. Enjoy with crusty bread or grilled pita.

This Moroccan Bean Stew is a delicious vegetarian dish that&#39;s ready in 30 minutes. Loubia can either be made on the stovetop or in an instant pot.

Loubia- Morrocan White Bean Stew (Stovetop + Instant Pot)

onion (,finely chopped)

garlic (,finely chopped)

tomatoes (,chopped)

paprika powder

½ tsp smoked paprika powder ((optional))

turmeric

salt & black pepper

can (15 ounces) canned white beans

veggie broth

beans

Heat olive oil in a large pot or pan over medium heat.

Add onion and garlic and fry while constantly stirring until onion is translucent.

Add fresh tomatoes and let simmer for about 5 minutes or until tomatoes are soft.

Add the spices (paprika, smoked paprika, ground cumin, turmeric, salt &amp; black pepper) and cook for another minute for the spices to release their flavors.

Once the tomatoes are really soft, add the veggie broth, tomato paste and drained canned beans.

Let the mix simmer for another 5-10 minutes until the stew starts to thicken. Taste and adjust seasoning.

Top with fresh herbs (cilantro, parsley) and enjoy with some pita or naan bread.

Conventional Pot (Stove Top)

Start by soaking the dry white beans in water overnight. Cover them with water by 2 inches.

Set your instant pot on sauté mode. Add olive oil, onion and garlic and cook over medium heat until onion is soft and translucent.

Once the tomatoes are soft, add the veggie broth, tomato paste and drained soaked beans.

Secure the lid, set the instant pot on high and pressure cook for 17 minutes (don&#39;t forget to turn the pressure release handle into &quot;sealing position&quot;).

Once the time is up, let natural release for 15 minutes (simply leave the pressure release switch in the sealed position when the cook time ends for another 15 minutes).

Then quick release by moving the release handle into “venting position”.

You should now be left with soft beans in a thick sauce. If the sauce is still quite watery, press saute mode again and let simmer until the sauce thickens.

Taste and adjust seasoning.

Instant Pot

https://www.youtube.com/watch?v=xP0xDhgvldc

This Moroccan Bean Stew (aka Loubia) consists of only a couple of simple ingredients and is ready in 30 minutes. It can easily be made on the stove-top but also in an instant pot. It's the perfect weeknight meal that's bursting with traditional African flavors. Full recipe at https://wholefoodsoulfoodkitchen.com/loubia-moroccan-stewed-white-beans/

Loubia - Moroccan White Bean Stew (Instant Pot + Stovetop)

Loubia is a simple to make yet comforting vegetarian Moroccan white bean stew. Flavoured with onions, garlic, tomatoes and warm Moroccan spices, it&#39;s a flavourful stew enjoyed with bread.

Vegetarian Loubia (Moroccan White Bean Stew)

onion (finely diced)

garlic (crushed)

tomato (grated)

ginger powder

water (hot (more as needed), or sub chicken broth)

parsley (chopped)

cilantro (chopped)

In a medium stock pot or dutch oven over medium heat, add in the olive oil. Once heated for a few minutes, add in the diced onion and sauté until softened.

Add in the crushed garlic along with the spices and continue to cook for another 2 minutes.

Add the tomato paste along with the grated tomato. Cook and stir for a few minutes.

Add the drained and rinsed white kidney beans along with the cilantro, parsley and the water.

Stir and allow the mixture to come to a simmer. Cover and continue simmering for 30 minutes. The loubia is ready once it has thickened slightly and the flavours have melded together.

If using soaked dry cannellini beans, you will need to continue cooking for another hour, adding more water as needed to ensure a soupy consistency is maintained.

Garnish with fresh parsley or cilantro. Serve with Moroccan bread or bread of your choice.

Love all your recipes and this one is no different. Has a great flavor. Perfect for a cold night. I make your tumeric rice ALL the time, which I paired with this. Thanks so much!!!

https://www.youtube.com/watch?v=tbN81pG8qIM

Loubia is a simple yet comforting Moroccan white bean stew. Flavoured with onions, garlic, tomatoes and aromatic spices, it's a classic Middle Eastern dish.

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