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
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
- Prepare Beans: For stovetop, use canned white beans drained. For Instant Pot, soak dry white beans in water overnight, covering them by 2 inches.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
