Loubia – Moroccan White Bean Stew (Stovetop & Instant Pot) Recipe

Introduction

Loubia is a comforting Moroccan white bean stew, rich with warm spices and fresh tomatoes. This hearty dish can be made on the stovetop or in an Instant Pot, perfect for cozy dinners or meal prep.

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves of garlic, finely chopped
• 4 ripe tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp paprika powder
• ½ tsp smoked paprika powder (optional)
• ⅓ tsp turmeric
• 1 tbsp tomato paste
• Dash of salt & black pepper
• 1 can (15oz) canned white beans (Cannellini, Navy, Great Northern)
• 1 cup veggie broth (for stovetop)
• ¾ cup dry white beans (Cannellini, Navy, Great Northern, for Instant Pot)
• 1 ½ – 2 cups veggie broth (for Instant Pot)

Instructions

1. Step 1: Heat olive oil in a large pot or pan over medium heat.
2. Step 2: Add onion and garlic and fry while stirring until the onion becomes translucent.
3. Step 3: Add chopped fresh tomatoes and simmer for about 5 minutes until softened.
4. Step 4: Stir in ground cumin, paprika, smoked paprika (if using), turmeric, salt, and black pepper; cook for another minute to release the spices’ flavors.
5. Step 5 (Stovetop): Once tomatoes are very soft, add 1 cup veggie broth, tomato paste, and drained canned beans. Simmer for 5-10 minutes until the stew thickens. Adjust seasoning.
6. Step 5 (Instant Pot): Soak dry beans in water overnight. Drain. Set Instant Pot to sauté mode, add olive oil, onion, and garlic; cook until onion softens. Add tomatoes and cook 5 minutes. Stir in spices and cook 1 minute more. Add veggie broth, tomato paste, and soaked beans. Close lid, set to high pressure for 17 minutes. Let natural pressure release for 15 minutes, then quick release remaining pressure. If stew is watery, sauté to thicken. Adjust seasoning.
7. Step 6: Serve topped with fresh cilantro or parsley alongside pita or naan bread.

Tips & Variations

• For a smoky depth, don’t skip the smoked paprika, but adjust to your taste.
• If you don’t have fresh tomatoes, canned diced tomatoes work well in a pinch.
• To make this dish vegan-friendly, ensure your veggie broth contains no animal products.
• Add a pinch of cayenne pepper if you like a little heat in your stew.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave until warmed through. This stew also freezes well; cool completely before freezing in meal-sized portions for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only canned beans instead of dry beans?

Yes, using canned beans simplifies the process and works great on the stovetop. For the Instant Pot method, soaking and cooking dry beans will develop better texture and flavor, but canned beans are a convenient shortcut.

What herbs are best to garnish Loubia?

Fresh cilantro or parsley are traditional and add a bright, fresh finish to the stew. You can also try fresh mint for a different twist.

Loubia – Moroccan White Bean Stew (Stovetop & Instant Pot) Recipe

---

★★★★★

4.9 from 63 reviews

• Author: Rafael
• Total Time: 12 hours 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

Pin Recipe

Print Recipe

Description

Loubia is a traditional Moroccan white bean stew bursting with warm spices and robust flavors. This hearty, comforting dish highlights tender white beans simmered in a savory tomato base with aromatic cumin, paprika, and turmeric. It can be made on the stovetop for a quick meal or in the Instant Pot for a convenient weeknight option. Served garnished with fresh herbs and paired with pita or naan bread, Loubia is a delicious and nutritious Moroccan favorite perfect for any season.

---

Ingredients

Scale 1x2x3x

For the Stew

• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• 4 ripe tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp paprika powder
• ½ tsp smoked paprika powder (optional)
• ⅓ tsp turmeric
• 1 tbsp tomato paste
• Dash of salt & black pepper
• 1 can (15 oz) canned white beans (Cannellini, Navy, or Great Northern), drained
• 1 cup vegetable broth (for canned beans version)
• ¾ cup dry white beans (Cannellini, Navy, or Great Northern), soaked overnight
• 1½ – 2 cups vegetable broth (for dry beans version)

For Serving

• Fresh herbs (cilantro, parsley), chopped
• Pita or naan bread

---

Instructions

1. Prepare Beans: For stovetop, use canned white beans drained. For Instant Pot, soak dry white beans in water overnight, covering them by 2 inches.
2. Heat Oil and Sauté Aromatics: Heat olive oil in a large pot (stovetop) or set Instant Pot to sauté mode and heat oil. Add finely chopped onion and garlic; cook until onion is soft and translucent, stirring frequently to prevent burning.
3. Add Tomatoes and Simmer: Add chopped ripe tomatoes to the pot and let simmer for about 5 minutes until the tomatoes soften and break down.
4. Add Spices: Stir in ground cumin, paprika, smoked paprika (if using), turmeric, salt, and black pepper. Cook for another minute to release the spices’ aromas.
5. Add Liquids and Beans: For stovetop, add 1 cup vegetable broth, tomato paste, and drained canned beans. For Instant Pot, add 1½ – 2 cups vegetable broth, tomato paste, and drained soaked beans.
6. Cooking the Stew: On the stovetop, simmer the mixture for 5-10 minutes until the stew thickens and flavors meld. For Instant Pot, secure the lid, set to high pressure, and cook for 17 minutes. After cooking, allow natural pressure release for 15 minutes before quick-releasing the remaining pressure.
7. Thicken Sauce if Needed: If the stew is watery post-pressure cooking, use the sauté mode to simmer and thicken it to your desired consistency.
8. Adjust Seasoning and Serve: Taste the stew and adjust salt and pepper as needed. Garnish with chopped fresh cilantro or parsley. Serve hot with pita or naan bread for a satisfying meal.

Notes

• Soaking dry beans overnight reduces cooking time and improves digestibility.
• The smoked paprika adds a subtle smoky depth but can be omitted if unavailable.
• Adjust the broth quantity depending on your preferred stew thickness.
• This stew can be made vegan and vegetarian-friendly by using vegetable broth.
• Leftovers store well refrigerated for 3-4 days and taste even better the next day.

• Prep Time: 12 hours 15 minutes (includes bean soaking time)
• Cook Time: 30 minutes
• Category: Stew
• Method: Stovetop
• Cuisine: Moroccan

Keywords: Moroccan white bean stew, Loubia, vegetarian stew, vegan Moroccan recipe, healthy bean stew, easy stovetop stew, Instant Pot bean stew