Loubia Moroccan White Bean Stew Recipe
Loubia is a traditional North African dish consisting of stewed white beans. This dish is very popular in Moroccan, Tunisian, Algerian, and Libyan homes, where the beans that have been simmered in a zesty tomato-based saure typically scooped up with homemade flatbread.
It is comfort food that can be served both as an appetizer, garnished with some coriander or parsley, and as a side dish – especially when used as an accompaniment to fried fish.
WHAT CHOICE OF BEANS CAN BE USED?
Dried Cannellini Beans: Pour the beans to a bowl and cover with water, soak overnight before draining and using. Stew for at least 1 hour, or until fully cooked, adding water to the pot if things start to dry out.
Canned Cannellini Beans: drain and rinse the beans before stewing for 30 minutes, or until the sauce has thickened.
STORAGE AND REHEATING
Store loubia in a clean and dry container in the fridge for up to 5-6 days. Reheat in the microwave or on the stovetop until warmed through
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RECIPE INGREDIENTS
2 tablespoons olive oil
1 small yellow onion, grated
2 tomatoes, grated
4 cloves garlic, minced
3 cans Cannellini beans, rinsed and drained
1 teaspoon salt
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon ginger
1/8 teaspoon cayenne
2 tablespoons parsley, minced
2 tablespoons cilantro, minced
2 cups water
1 tablespoon tomato paste
DIRECTIONS ON HOW TO MAKE LOUBIA MOROCCAN WHITE BEAN STEW RECIPE
Over medium heat, heat oil in a pan. Add onions and sauté until they begin to turn translucent.
Add garlic and cook until fragrant then toss in grated tomatoes and spices. Sauté for a few minutes.
Add herbs, beans, tomato paste and water. Add the parsley, cilantro, beans, tomato paste, and water, bring everything to a boil before lowering to a simmer and covering until the sauce has thickened.
Taste to see if it needs any additional seasoning. Serve with bread and a sprinkle of fresh parsley & cilantro.
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RECIPE VIDEO
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Ingredients
2 tablespoons olive oil
1 small yellow onion, grated
2 tomatoes, grated
4 cloves garlic, minced
3 cans Cannellini beans, rinsed and drained
1 teaspoon salt
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon ginger
1/8 teaspoon cayenne
Instructions
- Over medium heat, heat oil in a pan. Add onions and sauté until they begin to turn translucent.
- Add garlic and cook until fragrant then toss in grated tomatoes and spices. Sauté for a few minutes.
- Add herbs, beans, tomato paste and water. Add the parsley, cilantro, beans, tomato paste, and water, bring everything to a boil before lowering to a simmer and covering until the sauce has thickened.
- Taste to see if it needs any additional seasoning. Serve with bread and a sprinkle of fresh parsley & cilantro.
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Ingredients
2 tablespoons olive oil
1 small yellow onion, grated
2 tomatoes, grated
4 cloves garlic, minced
3 cans Cannellini beans, rinsed and drained
1 teaspoon salt
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon ginger
1/8 teaspoon cayenne
Instructions
- Over medium heat, heat oil in a pan. Add onions and sauté until they begin to turn translucent.
- Add garlic and cook until fragrant then toss in grated tomatoes and spices. Sauté for a few minutes.
- Add herbs, beans, tomato paste and water. Add the parsley, cilantro, beans, tomato paste, and water, bring everything to a boil before lowering to a simmer and covering until the sauce has thickened.
- Taste to see if it needs any additional seasoning. Serve with bread and a sprinkle of fresh parsley & cilantro.