Loubia (Moroccan White Bean & Tomato Stew)

A comforting, aromatic stew hailing from North African cuisine, Loubia features tender cannellini beans simmered with sweet onions, ripe tomatoes, and warm spices. This hearty dish balances protein-rich legumes with vibrant Mediterranean flavors, making it ideal for cool evenings or as a vegetarian centerpiece.

Prep & Cook Time

• Total Time: 1 hour 35 minutes

• Prep Time: 10 minutes

• Cook Time: 1 hour 25 minutes

Ingredients

Serves 4–6 | Adjust quantities based on family size

For the Stew

• 3 tablespoons olive oil

• 2 medium yellow onions, halved and thinly sliced

• 1 pound dried cannellini beans, soaked overnight and drained (or 3 × 16-ounce cans, drained/rinsed)

• ½ (14-ounce) can crushed San Marzano tomatoes (or 2 medium ripe tomatoes, cored and diced into ½-inch pieces)

• 4 garlic cloves, peeled and grated

• 3 tablespoons finely chopped flat-leaf parsley (plus 1 tablespoon for Parsley Oil)

• 2 teaspoons sweet paprika

• 1 teaspoon ground ginger

• 1 teaspoon ground turmeric

• 1½ teaspoons fine sea salt (adjust to taste)

• 2½ cups low-sodium vegetable stock (or 2 cups for quick version)

Optional Parsley Oil (Elevates the Stew!)

• 4 tablespoons olive oil

• 1 tablespoon finely chopped flat-leaf parsley

• 1½ teaspoons white wine vinegar

• Pinch fine sea salt

• Pinch granulated sugar

Serving

• Crusty bread (e.g., baguette, pita)

Step-by-Step Instructions

1. Prepare the Beans

• Dried Beans: Soak overnight in water (cover by 2 inches), drain, and rinse.

• Canned Beans: Skip soaking; drain and rinse (use for the Quick Version below).

2. Sauté Onions

Heat 3 tablespoons olive oil in a large, heavy-bottomed pot over medium-low heat. Add onions, cover, and cook, stirring occasionally, until translucent and soft, ~7 minutes.

3. Simmer the Stew Base

Add drained beans, crushed tomatoes, grated garlic, chopped parsley, paprika, ginger, turmeric, and salt. Pour in vegetable stock, stir, and cover with a lid. Simmer over low heat until beans are tender and the stew thickens, 1 hour 15 minutes to 1 hour 25 minutes.

Pro Tip: During the final 15 minutes, check periodically—add warm water gradually if stock evaporates completely, aiming for a thick, stew-like consistency.

4. Make Parsley Oil (Optional)

In a small bowl, whisk together 4 tablespoons olive oil, 1 tablespoon parsley, white wine vinegar, salt, and sugar. Cover and refrigerate for up to 48 hours (add to the stew just before serving).

5. Finish & Serve

Taste the stew and adjust salt if needed. Serve hot, drizzled with Parsley Oil (or plain olive oil) and crusty bread on the side.

Quick Version (20-Minute Shortcut)

Use 3 × 16-ounce cans cannellini beans (drained/rinsed). Skip soaking. Reduce stock to 2 cups.

• Sauté onions as directed, then add tomatoes, garlic, spices, and stock. Cook 45 minutes.

• Add drained beans and simmer 20 minutes more until tender.

Chef’s Tips

• Bean Softening: Adding tomatoes to dry beans before full cooking prevents softening. Use pre-cooked beans (canned or boiled) for safety, or extend cooking time if using dried.

• Tomato Balance: If tomatoes overpower the stew, reduce crushed tomatoes by 50% or add 1 tablespoon tomato paste during the final 15 minutes.

• Oven Method: For deeper flavor, transfer the stew to a Dutch oven or tagine after step 3 and finish in a 350°F (175°C) oven for 1–2 hours.

• Storage: Leftovers keep for 3–4 days; reheat with a splash of water to restore consistency.

Loubia’s rich, earthy flavors shine with a drizzle of Parsley Oil, but even without it, the stew’s depth makes it a standout vegetarian meal. Enjoy!