Moroccan Loubia or stewed white beans is a classic dish much loved by most of Moroccans.
It is a widely known dish that you can find in any Moroccan home or restaurant, especially in the most warm days.
During your visit to Morocco, do not hesitate to try this yummy dish. It is vegan, easy, full of flavors and generousely seasoned with Moroccan spices that will keep a memorable moment in your mind.
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Loubia: an authentic Moroccan dish
Moroccan stewed white beans also known as Loubiya or Loubia (The Moroccan translation of beans) is an authentic Moroccan dish that is easy, flavorful, and delicious.
The traditional Moroccan way to make loubia is to soak it overnight, then to cook it using a pressure cooker. This tool is a must in every Moroccan kitchen 🙂
This is an efficient way to get a perfectly cooked beans.
Prepare loubia as locals do
Loubia is a vegan dish for which the main ingredients are dried white beans, tomato, onion, garlic, olive oil, and Moroccan spices which are a must here for a consistent and creamy sauce.
If you are interested more in a non vegan version of Loubia, consider adding beef or lamb.
As we do need dried white beans for this dish, it is important to soak them overnight before cooking. We usually use a pressure cooker to speed up the cooking process.
In case you are not using it, consider doubling the time needed in this recipe.
One of the key secrets of a good loubia is preserved lemon. Dont be shy to use more of it if you have some as it adds a wonderful citrusy flavor to the sauce.
Moroccan Loubia (Stewed White Beans)
Equipment
- Pressure cooker
Ingredients
- 500 g white beans
- 1 medium onion (Finely chopped)
- 2 small tomatoes
- 1 tbsp tomato paste
- 3 garlic cloves
- 2 tbsp parsley and coriander (freshly chopped, you can use frozen herbs too)
- 3 tbsp olive oil
- 1 1/2 L water (or two quarts of the mix)
Spices
- 1 teaspoon black pepper
- 1/2 teaspoon turmeric (Optional)
- 1/2 teaspoon ginger powder (or 1 teaspoon fresh ginger chopped)
- 1 teaspoon paprika
- 1 teaspoon cumin
- chili pepper flakes (Optional)
- salt to taste
Instructions
- Clean the white beans and soak them for 10 hours before cooking or overnight.
- Before cooking, drain out the beans in a chinoi.In a pressure cooker, add the drained beans, mashed tomatoes, onions, garlic, and all the spices.Add water, olive oil, and the mix of coriander and parsley.
- Gently mix all the ingredients using a wooden spoon. Then put the pot over the stove over a medium heat for about 35 minutes or until the beans are soft and the dish is ready.
- Taste and adjust the seasoning accordingly.
- If you notice that the sauce is watery, you can reduce it by keeping the mixture simmer uncovered until you get the thickness you like. Keep in mind that the beans will absorb more liquid as they sit. That said, for later serving, make sure the beans are saucy enough.
Serve Moroccan loubia!
Classic Moroccan loubia should be a bit saucy. Before serving, if you notice it is thick, you can add a bit of hot water and let it simmer over low heat until you get the texture you do prefer.
Loubia is best served hot sprinkled with some pepper flakes. Make it as spicy as you like. I like loubia served with some drops of olive oil or argan oil, I beleive this accuentuate more the flavors.
It can be served alone as a main dish, especially in cold days. It is also a perfect side dish to serve along with other Moroccan meat based dishes or fried fish.
Serve loubia with an authentic Moroccan bread like batbout and enjoy it typically as Moroccans do.
Enjoy my dears!
More Moroccan recipes
If you love easy and tasty Moroccan and Meditarian food and you are looking for new recipes, consider trying the following ideas:
