stewed white beans

Easy, zesty and delicious! This authentic Moroccan recipe for loubia (stewed white beans) is generously seasoned with Moroccan spices and herbs. Serve as a side or main dish with Moroccan bread on the side for dipping into all that goodness.Note that the beans should be quite saucy at serving time. The beans will continue to absorb liquid as they sit, so allow for this if preparing the beans in advance for later serving.Remember to soak the beans overnight, or use a quick soak method before proceeding. Allow double the cooking time if using a conventional pot rather than a pressure cooker.

Moroccan Loubia Recipe - Stewed White Beans

beef

lb. dry white haricot (navy) or Cannellini beans,

tomatoes, (grated)

onion, (grated)

parsley

cilantro

salt

paprika

cumin

ginger

turmeric ((optional))

cayenne pepper (or fresh chili peppers,

olive oil

If preparing the white beans with lamb or beef, start by browning the meat in the olive oil over medium heat. (Dried or preserved meat needs no browning.) Then proceed with one of the cooking methods below.

Optional Step If Using Fresh Meat

Place all ingredients in a pressure cooker and stir to combine.

Add 2 quarts (about 2 liters) of water and bring the liquids to a boil over high heat.

Cover, bring to pressure, then reduce heat to medium. Continue cooking with pressure for 40 minutes, or until the beans are tender.

If the beans are still fully submerged in sauce, reduce the liquids by simmering uncovered until the sauce is thick and not watery, but still quite ample.

Taste and adjust seasoning, if needed. Serve warm.

Pressure Cooker Method

Mix all ingredients in a large (6 qt.), heavy-bottomed pot or Dutch oven. Add 2 quarts of water (about 2 liters) and bring to a rapid simmer.

Cover and continue simmering the beans over medium heat for about 1 1/2 hours, or until the beans are cooked to desired tenderness and the sauce is thick and no longer watery.

During cooking, stir occasionally and add a little water if the liquids reduce before the beans have fully cooked.&nbsp;

Taste and adjust the seasoning. Serve warm.&nbsp;

Conventional Pot Method

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) 

yellow onion, grated

tomatoes, grated

garlic,

Cannellini beans,

parsley,

cilantro,

tsp cumin

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

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