Moroccan Stewed White Beans- Loubia

Name: Moroccan Stewed White Beans- Loubia
Prep time: 5 min
Cook time: 20 min
Yield: 6 people
Ingredients: 1/4 cup olive oil; 1 onion, finely chopped; 4-5 crushed garlic cloves; 2 tablespoon tomato paste; 1/4 cup chopped parsley; 1/4 cup chopped cilantro (coriander); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon cumin powder; 1/4 teaspoon paprika powder; 1/4 teaspoon turmeric powder; 1 can diced tomatoes with their juice; 1/2 cup water; 2 cans white cannellini beans, drained and rinsed

User Reviews

5.0

30 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Servings
6 people
Calories
263 kcal
Course
Main Course
Cuisine
Middle Eastern

Moroccan Stewed White Beans- Loubia

Gavin Ward

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White cannellini beans in a spiced tomato sauce make for a delicious Moroccan white bean stew, loubia. It's a vegan stewed bean recipe that comes together really easily, using canned beans that'll deliver just as much flavor as fresh.

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Ingredients

Servings

1/4 cup olive oil
1 onion, finely chopped
4-5 crushed garlic cloves
2 tablespoon tomato paste
1/4 cup chopped parsley
1/4 cup chopped cilantro (coriander)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cumin powder
1/4 teaspoon paprika powder
1/4 teaspoon turmeric powder
1 can diced tomatoes with their juice 400 g, 14.5oz
1/2 cup water
2 cans white cannellini beans, drained and rinsed 400 g each can, 14.5oz

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Instructions

Add the olive oil to a medium sized saucepan set over medium high heat.
Add the finely diced onion, and saute for a few minutes until softened and fragrant. Add the garlic cloves, and saute for another minute.
Add the tomato paste and cook for 30 seconds, then add the chopped parsley, the chopped cilantro, salt, pepper and all the spices.
Add the diced tomatoes and water and bring to a boil. Reduce heat to simmer, and simmer covered for 10 minutes.
Add the drained and rinsed white beans, and very gently stir to combine. Simmer uncovered for another 10 minutes, then remove from the heat.
Enjoy warm or at room temperature, preferably with pita or naan bread to dip into the stew.

Notes

Taste and adjust seasoning however you like!
Since we are using canned beans, you definitely shouldn't make this stew in a pressure cooker or instant pot. They'll completely fall apart, and since they are already cooked they don't need it.
If you want to use an instant pot, use dried white beans you soaked overnight. Add the soaked beans to a pressure cooker the next day along with the rest of the ingredients. They'll need about 17 minutes on high pressure to cook through.
Storing leftovers:
Store leftover white bean stew for up to 4 days tightly covered or they can be frozen for up to 1 month.
Gently rewarm in a microwave or over low heat in a stovetop.

Nutrition Information

Show Details

Calories 263kcal (13%) Carbohydrates 35g (12%) Protein 11g (22%) Fat 10g (15%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Sodium 343mg (14%) Potassium 852mg (24%) Fiber 8g (32%) Sugar 3g (6%) Vitamin A 163IU (3%) Vitamin C 8mg (9%) Calcium 132mg (13%) Iron 5mg (28%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 263 kcal

% Daily Value*

Calories	263kcal	13%
Carbohydrates	35g	12%
Protein	11g	22%
Fat	10g	15%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Sodium	343mg	14%
Potassium	852mg	18%
Fiber	8g	32%
Sugar	3g	6%
Vitamin A	163IU	3%
Vitamin C	8mg	9%
Calcium	132mg	13%
Iron	5mg	28%