Loubia is a comforting Moroccan white bean stew made with tender cannellini beans simmered in a rich tomato broth with garlic, onions, fresh herbs, and warm Moroccan spices. This easy one-pot recipe is naturally vegan, packed with flavor, and perfect for serving with warm crusty bread for a cozy meal any night of the week.
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If you’re looking for a hearty meal that’s both nourishing and incredibly satisfying, Loubia deserves a spot in your dinner rotation. While traditional versions are often made with dried beans and simmered for hours, this recipe uses canned cannellini beans to deliver the same rich, authentic flavor in just over an hour. My Moroccan Seasoning simplifies the spice blend while keeping all of the warm, earthy flavors that make this classic stew so special.
What Is Loubia?
Loubia is a traditional Moroccan white bean stew made with white beans simmered in a tomato-based broth flavored with onions, garlic, olive oil, fresh herbs, and warming spices. It’s a staple comfort food throughout Morocco and is often served with warm Moroccan bread (khobz) for soaking up every last spoonful of the flavorful broth.
Like many traditional dishes, every family has their own version. Some recipes include tender lamb or beef, while others are naturally vegetarian or vegan. This version stays true to the classic flavors while using pantry-friendly ingredients that make it easy enough for a weeknight dinner.
Why You’ll Love This Recipe
- Authentic Moroccan flavors made simple
- Easy one-pot meal with minimal cleanup
- Ready in just over an hour
- Naturally vegan and dairy-free
- Rich, hearty, and incredibly satisfying
- Budget-friendly pantry ingredients
- Perfect for meal prep and freezing
- Delicious with crusty bread or traditional Moroccan khobz
Ingredients You’ll Need
This recipe uses simple pantry staples and fresh herbs to create layers of rich Moroccan flavor without requiring a long list of specialty ingredients.
Cannellini Beans
Creamy cannellini beans create the perfect texture while keeping the recipe quick and convenient. You can also use Great Northern beans.
Whole Peeled Tomatoes
Whole tomatoes crushed by hand create a richer, fresher-tasting broth than canned crushed tomatoes.
Tomato Paste
Cooking the tomato paste before adding liquid deepens its flavor and gives the stew a richer base.
Onion & Garlic
These classic aromatics create the savory foundation of the stew. Grating the onion helps it melt into the broth for an especially silky texture.
Moroccan Seasoning
My Moroccan Seasoning combines many of the traditional spices found in Loubia, making it easy to achieve authentic flavor without measuring several individual spices. If you don’t have it, a blend of paprika, cumin, ginger, turmeric, coriander, cinnamon, and black pepper works well.
Vegetable Broth
Vegetable broth adds more depth than water while keeping this recipe naturally vegan.
Fresh Parsley & Cilantro
Fresh herbs brighten the rich tomato broth and are an essential finishing touch in Moroccan cooking.
Lemon Juice
A splash of lemon juice at the end enhances all of the flavors without making the stew taste lemony.
How to Make Loubia
This hearty Moroccan white bean stew comes together in one pot with just a few simple steps.
Cook the onions
Sauté the grated onion in olive oil until softened and lightly golden.
Build the flavor base
Add the garlic, tomato paste, Moroccan Seasoning, and salt, then cook until fragrant.
Add the tomatoes
Crush the whole peeled tomatoes by hand into the pot and simmer briefly to concentrate the flavor.
Simmer the stew
Add the cannellini beans and vegetable broth, then simmer until the flavors have melded together. Lightly mash a portion of the beans against the side of the pot to naturally thicken the broth.
Finish with herbs and lemon
Stir in the parsley, cilantro, lemon juice, and adjust the seasoning to taste.
Garnish and serve
Finish each bowl with a drizzle of olive oil, more fresh herbs, and plenty of warm crusty bread.
Tips for the Best Loubia
- Grate the onion instead of dicing it for an incredibly silky broth.
- Cook the tomato paste for a couple of minutes before adding the tomatoes to develop a richer flavor.
- Mash a handful of the beans near the end of cooking for a naturally creamy consistency.
- Add the fresh herbs at the very end so they stay bright and vibrant.
- Finish each bowl with a drizzle of good olive oil – it adds richness and is a traditional finishing touch.
- Serve with plenty of crusty bread or Moroccan khobz for dipping into the flavorful broth.
Variations
Traditional Meat Version
Brown 1 pound of lamb stew meat or beef chuck before cooking the onions. Return the meat to the pot before simmering for a heartier version.
Use Dried Beans
Traditional Loubia is often made with dried white beans. Simply soak them overnight and simmer the stew longer until the beans become tender.
Make It Spicy
Stir in a spoonful of harissa or add crushed red pepper flakes for extra heat.
Add More Vegetables
Carrots or celery make delicious additions while still complementing the traditional Moroccan flavors.
What to Serve with Loubia
This hearty stew is filling enough to serve on its own, but it’s even better paired with something to soak up the rich tomato broth.
Some of my favorite pairings include:
- Warm Moroccan bread (khobz)
- Crusty artisan bread
- A simple green salad
- Steamed couscous
Storage & Reheating
Store leftover Loubia in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat gently on the stovetop over medium-low heat, adding a splash of vegetable broth or water if the stew has thickened.
Like many bean stews, Loubia tastes even better the next day after the flavors have had more time to develop.
Frequently Asked Questions
What is Loubia?
Loubia is a traditional Moroccan white bean stew made with white beans simmered in a flavorful tomato broth with garlic, onions, herbs, olive oil, and warm spices.
Can I make Loubia with dried beans?
Yes! Traditional Moroccan Loubia is often made with dried beans. Simply soak the beans overnight and simmer them for about 1½ to 2 hours until tender.
Is Loubia vegan?
This recipe is naturally vegan, although some traditional versions include lamb or beef.
What beans are best for Loubia?
Cannellini beans and Great Northern beans both work beautifully thanks to their creamy texture and mild flavor.
Can I freeze Moroccan white bean stew?
Absolutely. Loubia freezes very well for up to 3 months, making it an excellent meal prep recipe.
More Moroccan Recipes You’ll Love
If you enjoyed this Loubia, here are a few more Moroccan-inspired favorites to try next:
- Moroccan Couscous with Seven Vegetables
- Moroccan Carrot Salad
- Moroccan Chickpea Lentil Stew
- Moroccan Meatballs
Loubia (Moroccan White Bean Stew)
Ingredients
Equipment
Method
- Heat the olive oil in a Dutch oven over medium heat. Add the grated onion and cook for 6–8 minutes, stirring occasionally, until softened and lightly golden.
- Stir in the garlic and cook for 30 seconds, just until fragrant.
- Add the tomato paste, Moroccan Seasoning, and salt. Cook for 2 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant.
- Crush the whole peeled tomatoes with your hands as you add them to the pot along with all of their juices. Stir well and simmer for 5 minutes to concentrate the tomato flavor.
- Stir in the cannellini beans and vegetable broth. Bring the stew to a gentle boil, then reduce the heat to low and simmer uncovered for 30–35 minutes, stirring occasionally.
- Using the back of a wooden spoon, gently mash some of the beans against the side of the pot. This naturally thickens the broth while leaving plenty of whole beans for texture.
- Stir in the parsley, cilantro, lemon juice, and a few grinds of black pepper. Taste and adjust with additional salt if needed.
- Ladle into bowls and drizzle with olive oil. Garnish with additional parsley and cilantro and serve warm with crusty bread and lemon wedges, if desired.
Video
Notes
- Using Dried Beans: Traditional Moroccan Loubia is often made with dried white beans. Substitute 1 pound dried cannellini or Great Northern beans for the canned beans. Soak overnight, then drain and rinse. Add the soaked beans with the vegetable broth and simmer for 1½–2 hours, stirring occasionally and adding more broth or water as needed, until the beans are tender. Finish with the parsley, cilantro, and lemon juice just before serving.
- Moroccan Seasoning Substitute: If you don't have my Moroccan Seasoning, use a blend that is paprika-forward, with roughly equal parts cumin and ground ginger, about half as much turmeric, coriander, and black pepper, and a small pinch of ground cinnamon. Taste and adjust to your preference before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed.
- Make Ahead: Loubia tastes even better the next day after the flavors have had time to meld.
- Serving Suggestions: Traditionally served with warm Moroccan bread (khobz), but any crusty artisan bread is perfect for soaking up the rich tomato broth.
- Recipe Tips: Grating the onion creates the signature silky broth. Mashing a handful of the beans naturally thickens the stew without flour or cream. Finish with fresh herbs, lemon juice, and a drizzle of olive oil just before serving for the brightest, most authentic flavor.
- Nutrition (per serving, 6 servings): Approximately 285 calories, 8g fat, 42g carbs, 13g protein, 11g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.
This post was all about Loubia.
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