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Loubia Recipe- Prepare A Delicious Moroccan Bean Stew at Home

Loubia Recipe- Prepare A Delicious Moroccan Bean Stew at Home

Most countries in the Mediterranean have their own way of preparing beans and even though Morocco is not geographically a part of the Mediterranean, they have a few different ways of preparing beans. In this post, we’ll show you one such dish- the traditional loubia recipe. We’ll also share some interesting facts about this dish and its origin, answer some frequently asked questions about it, and show you how to serve it and store it properly.

But first things first…

What Is Loubia?

loubia
by ovva olfa CC by 4.0

Loubia is a Moroccan stew made of white beans, onions, garlic, and tomatoes, as well as a myriad of spices like cumin, chili, paprika powder, and turmeric. It’s one of the most popular Moroccan dishes and it can be found in restaurants, street food stalls, and it’s also prepared in most people’s homes. This stew has a zesty, saucy flavor and is one of my favorite Moroccan comfort dishes. 

Traditionally, loubia is a vegetarian dish but it’s not uncommon to include some lamb, beef, khili (local meat confit), or gueddid (dried meat) in the stew. Depending on the preparation method and serving style, loubia can be served as either a main dish or a side dish. It’s usually eaten alongside Moroccan bread, like khobz, and is eaten by dipping the bread inside the stew.

What Cooking Pot To Use For Making Loubia?

couscous and loubia
by Barbara Dieu CC by SA 2.0

Unless you have traditional Moroccan pots in your home, an instant pot, a pressure cooker, or even a Dutch Oven is okay for preparing the loubia recipe. Just make sure you cook the beans long enough. This is a lengthy procedure and a lot of patience is required. If your beans are not cooked properly, this can be hard on your digestive system.

That’s why my personal recommendation is to choose a slow cooker, dump everything inside and cook it for at least 5-6 hours. Pressure cookers can speed up the cooking time and make your beans evenly cooked but I prefer using the slow cooker as the ingredients have more time to blend in and blend in all of the different flavors.

What About Canned Beans?

Technically, you can use canned beans but I strongly advise against it. This would take all authenticity out of the Moroccan loubia recipe and will drastically influence the flavor (and not in a good way). The reason why we use fresh beans and cook them for so long is to give them flavor through the other vegetables, herbs, and spices that are being used. With canned beans, it’s safe to assume that you won’t be able to achieve that.

Loubia Variations

loubia

When speaking of variations, loubia doesn’t have many local variants except adding meat to the stew, most usually beef, lamb, or chicken. One popular variation is adding harissa to the stew (Harissa is a spicy local chili paste). Typically, harissa is not used in this stew but some people add it to make it spicier. Other than this and some other small differences in the ingredients list, there aren’t any differences that are major enough to be called a variation of this dish.

However, we can compare loubia with some other bean-based dishes from North Africa and southern Europe. For example, in the Balkans, they have a similar dish called tavce gravce, in the Middle East, they have fasoolia baida, and there are a few variations of spicy beans (with eggs, meat, or just veg) in Algeria and Tunisia that can be compared to the loubia recipe.

Lastly, don’t confuse this dish with Lebanese loubia b’zeit which is also a stew but made of green beans in olive oil and tomato sauce.

Preparation Tips

loubia recipe
  • It’s recommended that you soak the beans overnight or at least for 5-6 hours before cooking. The less time the beans spend soaking, the longer it will take you to cook them.
  • If you’re using a pressure cooker, don’t forget to add an additional cup of liquid occasionally, as liquid in pressure cookers tends to evaporate more quickly.
  • If in the end, you have too much of water, you can take a cup or two of liquid out if you want your loubia to be drier.
  • To make the stew spicier, you can add a little bit more of the spices mentioned in this loubia recipe. For example, you can add 1/2 teaspoon of cayenne pepper instead of 1/4.
  • Before you turn the heat off, try your loubia for salt and pepper. If necessary add more because proper seasoning is the key to a delicious loubia.
  • If the bean’s skin is too hard even after the cooking period, let the beans cook for at least another 30 minutes.
  • The beans should be saucy at serving time and will continue to absorb liquid even after you turn off the heat.
  • If you want to add meat to the stew, loubia goes well with lamb or beef. Just cut the meat into 2-inch pieces and brown it before adding it to the stew.
  • If you’re going to refrigerate the leftovers, do that only after the beans have cooled down completely.
  • You may want to add a little bit of water before storing in the fridge. You can use the water next time you preheat the lubia to avoid scorching.

Serving

loubia recipe

Just like most other Moroccan stews like bissara or taktouka, loubia is usually served with bread. Any crusty bread like khobz or a baguette will work but you can also eat it with harcha or msemen. Loubia can be served as a main dish with a basket of bread or as a side dish in addition to tagine, couscous, chicken bastille, chermoula, zaalouk, etc.

Before serving, loubia is usually topped with freshly chopped parsley or cilantro and a little bit of crushed red pepper. Traditionally, this dish is eaten by scooping the stew with bread but if that makes you feel uncomfortable, you can always use a spoon. Top of Form

In the end, you can round up your nice meal with a tasty Moroccan dessert, like chebakia or amlou.

Storing

White beans can be stored in an airtight container (refrigerated) for up to five days. The stew can also be frozen and kept for up to 3 months but I wouldn’t recommend doing this. When reheating, you should let the beans simmer for 7-8 minutes over medium heat before serving again.

A Few Things you May Need

Yield: 6 Servings

Loubia Recipe

loubia recipe

In this post, we’ll share the traditional loubia recipe and show you everything there is to know about this delicious Moroccan white bean stew

Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes

Ingredients

  • 600 grams White Beans (soaked overnight and drained)
  • 4 Tomatoes (grated)
  • 2 small Onions (chopped)
  • 4 Garlic cloves (crushed)
  • 3 cups Water
  • ½ cup Olive Oil
  • ½ cup Vegetable Broth
  • 1 and ½ tablespoon Salt
  • 1 tablespoon Paprika Powder
  • 2 teaspoons cumin seeds
  • 2 teaspoons turmeric
  • 1 teaspoon Black Pepper
  • 1 teaspoon ginger (pressed)
  • ½ teaspoon Cayenne Pepper
  • 3 tablespoons fresh Parsley (chopped)
  • 2 tablespoons fresh Cilantro (chopped)
  • 1 teaspoon Red Pepper (crushed)

Instructions

Dutch Oven Method

1. Leave the beans soaking overnight.

2. Drain the beans and warm up a medium-sized Dutch Oven or any other kind of large saucepan.

3. Once the pot is warm, add the olive oil.

4. After the olive oil gets hot, add the onion and garlic.

5. Stir for 2-3 minutes and then add the tomatoes

6. Next, add all the spices and coat the vegetables in the spices for 3-4 minutes.

7. After that, pour the water and vegetable broth add the drained white beans to the mix.

8. Stir well and after 5-10 minutes add some tomato paste and crushed red pepper.

9. Cook for the next 4-5 hours by stirring occasionally and adding water if your beans get too dry.

10. Taste for salt and add more seasonings if you think it’s necessary.

11. Turn off the heat and add some fresh cilantro and parsley before serving.

12. Serve the stew with some crunchy bread, wait for it to cool down, and enjoy!

Pressure cookermethod

1. Gather all the ingredients and mix them in the pressure
cooker.

2. Add 2 liters of water and bring the stew to simmer.

3. Cover the stew, wait for it to be brought to pressure.

4. After that, cook on pressure over medium heat for 40-45 minutes until the beans get nice and tender.

5. If there’s too much of sauce in the end, reduce the liquids until the sauce is thickened.

6. Taste and adjust the seasoning if necessary.

7. Serve with some crunchy bread, wait for it to cool down, and enjoy!

Nutrition Information:

Serving Size:

1 bowl

Amount Per Serving: Calories: 260Total Fat: 9gSaturated Fat: 2gUnsaturated Fat: 7gCholesterol: 0mgSodium: 502mgCarbohydrates: 39gNet Carbohydrates: 39gFiber: 12gSugar: 4gProtein: 13g

Did you ever try loubia? How did you like our loubia recipe?

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