Loubia (Moroccan White Bean Stew)
Loubia is one of those dishes that exudes comfort and warmth the second you smell the aromas of the dish being prepared. This zesty and saucy recipe for stewed white beans is an essential dish in many Moroccan homes, especially during the chillier months of the year.
Like many dishes specific to a culture, community, or region, Loubia is lived in different ways throughout the Middle East and North Africa. In morocco, the dish uses cannellini beans simmered in a zesty and spiced tomato sauce. However, in Iran, a similar dish named Baghali Ghatogh is made of butter beans in a garlicky and zesty sauce with buttery notes of dill.
Loubia is the perfect comfort food to be served as a meal, or as a side dish when served with crusty bread. It has the sweet and warming aromas of cinnamon, ginger, and nutmeg that balance the flavorful zesty flavors of tomato/lemon, and herbaceous notes from fresh cilantro and parsley.
Serve this dish with a squeeze of lemon (because acidity is always welcomed), some crusty sourdough bread, and a sprinkle of chili powder.
Loubia (Moroccan Stewed White Beans)
Time: 1 to 2 hours
Serves: 8 to 10 servings
INGREDIENTS
1-lb dry cannellini beans, soaked overnight and drained (sub with about 4 cans of drained cannellini beans)
3 ripe tomatoes, rinsed and grated (sub with (1) 15-ounce can of crushed tomatoes)
1 medium yellow onion, diced
6 garlic cloves, minced
1/2 cup olive oil
3 tablespoons fresh parsley, chopped
3 tablespoons fresh cilantro, chopped
1 tablespoon kosher salt (plus more to taste)
2 tablespoons tomato paste
1/2 tablespoon cumin
2 teaspoons ginger
1 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cayenne pepper (optional)
2 quarts (64 ounces) water, to start
juice of 1/2 lemon
chopped parsley, for garnish
lemon zest, for garnish
drizzle of extra-virgin olive oil, for garnish
DIRECTIONS
Begin by soaking your beans overnight in a large bowl (as the beans will expand greatly overnight). Prepare all of your vegetables, aromatics, and spices. Grate your tomatoes, dice your onion, mince your garlic. Chop your parsley and cilantro, and add your spices to a dish. Set everything aside.
In a large pot, heat the olive oil over medium heat. Add the onions and garlic and sauté for 5 minutes (or until slightly softened and translucent). Add the tomato paste and spices (ginger, cinnamon, nutmeg, cumin, and cayenne pepper). Sauté the spices and tomato paste for about 30 seconds to 1 minute to allow the spices to bloom and become fragrant.
Add the beans, grated tomato (or canned tomato if using), 2 quarts of water, chopped parsley/cilantro, and about 1 tablespoon of kosher salt.
Bring the beans to a boil over medium-high heat. Reduce to a simmer, cover, and let simmer for about 30 minutes. After 30 minutes, the beans should have begun to soften a bit. Taste the broth and adjust the seasoning by adding more salt (if needed), or any other spices like cinnamon, cumin, ginger, nutmeg, or cayenne per your personal preference.
Cover and let simmer for an additional 30 minutes. Stir again and test the texture of the beans. If still slightly tough, cover and let simmer for an additional 30 minutes.
Traditionally, Loubia is served as more of a saucy tomato-bean stew. However, I prefer a thicker stew, and to achieve this texture, let the stew simmer for about 20 minutes, uncovered. Using a wooden spoon, lightly mash or crush the beans. This will create a creamier texture with some whole and broken beans for the diversity of texture and shape (we love this!)
Before serving, squeeze the juice of 1/2 lemon into the stew. (This is not traditional but I love the added acidity)
Plate the beans. Garnish with a drizzle of extra-virgin olive oil, chopped fresh parsley, lemon zest. Serve with crunchy bread.
Dive in!
