Loubia Recipe (Moroccan Slow Cooker Bean Stew)

Name: Loubia Recipe (Moroccan Slow Cooker Bean Stew)
Prep time: 20 min
Cook time: 4 h
Total time: 8 h 24 min
Yield: 8 serving
Ingredients: 1 lb dried cannellini beans; ¼ c olive oil; 1 large onion; 3 medium tomatoes; 5 cloves garlic; 2 teaspoon ground cumin; 2 teaspoon powdered ginger; ¼ teaspoon ground turmeric; ⅛ teaspoon cayenne pepper; 1 teaspoon smoked paprika; ¼ c parsley; 2 teaspoon salt; 3 ½ c water

User Reviews

4.9

24 reviews

Excellent

Prep Time
20 mins
Cook Time
4 hrs
Additional Time
8 hrs
Total Time
8 hrs 24 mins
Servings
8
Calories
269 kcal
Course
Main Course
Cuisine
Moroccan

Loubia Recipe (Moroccan Slow Cooker Bean Stew)

Knox Blevins

Report

This Moroccan Slow Cooker Bean Stew, also called Loubia is the ultimate comfort food. Made with Cannellini Beans, tomatoes and spices, these slow cooker white beans recipe are sure to warm you up on a chilly fall or winter night.

Share:

I Made This!

Be the first!

Print

13 people printed this

Save this

Be the first!

Ingredients

Servings

1 lb dried cannellini beans
¼ c olive oil
1 large onion
3 medium tomatoes
5 cloves garlic peeled
2 teaspoon ground cumin
2 teaspoon powdered ginger
¼ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
1 teaspoon smoked paprika
¼ c parsley finely chopped
2 teaspoon salt
3 ½ c water

Add to Shopping List

Instructions

Rinse the beans and add them to a large bowl. Fill the bowl with water. It should cover the beans completely. Leave it on the counter for at least 8 hours or better overnight to expand.
The next day, drain all water from the beans and rinse them once again.
Grate the onion and tomatoes on small holes of a box grater. In a bowl of your slow cooker combine onion, tomatoes, garlic pushed through a garlic press, soaked beans, olive oil, salt, parsley and and all spices. Give it a stir.
Add water, stir once again, cover your slow-cooker with a lid and cook for 5-6 hours on low or 3-4 hours on high.
Serve Loubia with some bread or over rice.

Notes

Beans. Any white beans will work in this recipe. I usually buy dry Cannellini beans, but Navy beans or great Northern beans are also good choices. Dry beans are often found it the Beans, Rice and Assorted Grains aisle.
Cayenne pepper. The recipe uses ⅛ teaspoon of Cayenne pepper which is just right for most people. If you like your dishes on a spicier side, go ahead and add ¼ teaspoon of Cayenne pepper. You can also replace Cayenne pepper with ¼ teaspoon of red pepper flakes.
Seasoning. After your beans are ready, taste them and if necessary, add more salt. Proper seasoning is the key to the best Moroccan Bean Stew.
Cooking time. Also, make sure the beans are soft and cooked through. If the bean's skin is still tough, cook them for 30 more minutes.
Storing. Loubia stew should be stored in the airtight container in the refrigerator for up to 5 days. The stew also freezes well. Divide it among freezer-friendly bags, lay flat in a freezer and freeze for up to 3 months.
Reheating. Let the beans thaw overnight in the refrigerator, then simmer for a few minutes on the stovetop over a medium heat.
Recipe is adapted from Moroccan Stewed White Beans Recipe.

Nutrition Information

Show Details

Serving 0.5cup Calories 269kcal (13%) Carbohydrates 39.4g (13%) Protein 14.4g (29%) Fat 7.1g (11%) Saturated Fat 1g (5%) Sodium 601mg (25%) Potassium 979mg (28%) Fiber 15.6g (62%) Sugar 3.4g (7%) Calcium 104mg (10%) Iron 6mg (33%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 269 kcal

% Daily Value*

Serving	0.5cup
Calories	269kcal	13%
Carbohydrates	39.4g	13%
Protein	14.4g	29%
Fat	7.1g	11%
Saturated Fat	1g	5%
Sodium	601mg	25%
Potassium	979mg	21%
Fiber	15.6g	62%
Sugar	3.4g	7%
Calcium	104mg	10%
Iron	6mg	33%