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Bowl of authentic Loubia, a traditional Moroccan white bean stew made with cannellini beans in a rich tomato broth

Loubia (Moroccan White Bean Stew)

This authentic Loubia is a comforting Moroccan white bean stew simmered in a rich tomato broth with garlic, onions, fresh herbs, and Moroccan spices. Made with canned beans for convenience, it's an easy one-pot meal that's naturally vegan, packed with flavor, and perfect for serving with warm crusty bread.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: Moroccan
Calories: 285
Ingredients Equipment Method Video Notes

Ingredients
  

For the Stew
For Serving

Equipment

  • Dutch oven (or heavy bottomed pot): for building the flavorful broth and simmering the stew evenly
  • Wooden spoon: for stirring the stew and gently mashing some of the beans to naturally thicken the broth
  • Box Grater or Microplane: for grating the onion and garlic
  • Measuring cups and spoons for accurately measuring the ingredients

Method
 

  1. 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.
  2. Stir in the garlic and cook for 30 seconds, just until fragrant.
  3. Add the tomato paste, Moroccan Seasoning, and salt. Cook for 2 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant.
  4. 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.
  5. 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.
  6. 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.
  7. Stir in the parsley, cilantro, lemon juice, and a few grinds of black pepper. Taste and adjust with additional salt if needed.
  8. 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.