Moroccan Stewed White Beans- Loubia
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Servings
6 people
-
Calories
263 kcal
-
Course
Main Course
-
Cuisine
Middle Eastern
Moroccan Stewed White Beans- Loubia
Description
This recipe starts by sautéing finely chopped onions and crushed garlic in olive oil until softened, then incorporates tomato paste and a medley of fresh herbs and spices to form a flavorful base. Diced canned tomatoes and water are added and simmered to meld the flavors. Finally, drained and rinsed cannellini beans are gently folded in and cooked briefly to heat through without breaking apart.
The stew yields a thick, comforting dish combining the creamy texture of the beans with the bright acidity of tomatoes and a warm, slightly earthy spice profile from cumin, paprika, and turmeric. The fresh parsley and cilantro add herbal brightness.
Typically, this dish is served warm or at room temperature alongside flatbreads like pita or naan to scoop up the stew, making it suitable for a casual meal or side dish.
Notes caution against pressure cooking canned beans to avoid mushiness but provide instructions for adapting the recipe using dried beans and a pressure cooker. Leftovers keep well refrigerated for several days or can be frozen for up to a month and reheat gently.
Ingredients
- 1/4 cup olive oil
- 1 onion finely chopped
- 4-5 garlic crushed, cloves
- 2 tablespoon tomato paste
- 1/4 cup parsley chopped
- 1/4 cup cilantro chopped; aka 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 400 g, 14.5oz, with their juice
- 1/2 cup water
- 2 cans cannellini beans 400 g each can, 14.5oz, white, drained and rinsed
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
- Avoid pressure cooking canned beans; they can fall apart easily due to being pre-cooked.
- To use dried beans, soak overnight and cook under high pressure for about 17 minutes with other ingredients.
- Store leftovers refrigerated for up to 4 days or freeze for as long as 1 month.
- Reheat leftover stew gently on the stovetop or microwave to preserve bean texture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
