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Loubia

Loubia (Moroccan White Bean & Tomato Stew)

Loubia, a savory Moroccan dish, has earned its place as a beloved staple in North African cuisine. Its rich history, unique combination of ingredients, and traditional preparation methods make it a flavorful and wholesome meal.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: Moroccan
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 3 cloves garlic, grated
  • 1 pound dry cannellini beans, soaked overnight and drained OR 3 (16-ounce) cans of cannellini beans
  • 1 14-oz can crushed tomatoes
  • 2 1/2 cups vegetable stock only need 2 cups if using canned beans
  • 1 1/2 tbsp The Spice Girl Kitchen Moroccan Spice
  • 1 tsp The Spice Girl Kitchen Tri-Salt Blend
  • 2 tbsp parsley, finely chopped
  • 2 tbsp cilantro, finely chopped

Method
 

Dried Bean Method
  1. To soak, add enough water to submerge them completely and add 1/4 tsp baking soda to the water. Let soak for at least 8 hours or overnight. Drain and rinse before cooking.
  2. Heat the olive oil in a large pot over medium-low heat. Add the onions and cook until the onions are translucent (about 5-7 minutes). Add in the garlic and cook until fragrant (about 1 minute).
  3. Add the beans, tomatoes, stock, spices, and salt. Stir to combine. Cover and cook, stirring occasionally, until beans are soft (about 1 hour 15 minutes).
  4. Adjust seasoning according to taste. If the liquid has evaporated too much during cooking, add a splash of veggie stock until desired consistency is reached. Serve warm with toasted bread and enjoy!
Canned Bean Method
  1. Heat the olive oil in a large pot over medium-low heat. Add the onions and cook until the onions are translucent (about 5-7 minutes). Add in the garlic and cook until fragrant (about 1 minute).
  2. Add the tomatoes, stock (only use 2 cups instead of 2 1/2 cups), spices, and salt. Stir to combine. Cover and cook, stirring occasionally, until the flavors meld together (about 35 minutes).
  3. Add the canned beans that have been rinsed and drained. Cook for 10 additional minutes.
  4. Adjust seasoning according to taste. If the liquid has evaporated too much during cooking, add a splash of veggie stock until desired consistency is reached. Serve warm with toasted bread and enjoy!

Notes

Store & Reheat

As a general rule of thumb, anything with a sauce tends to store and reheat well. That’s another reason I love this recipe!

Store

Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of stew). Store in the fridge for up to 4 days.
Freezer: You can also freeze the stew for up to 3 months. Place the stew in the fridge to thaw overnight for best results.

Reheat

Microwave: Place stew in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. If reheating larger amounts, stir halfway through to warm it evenly.*
Stovetop: Place stew in a pot over medium-high heat. Once the sauce is simmering, reduce to medium-low and cover for 5-7 minutes or until heated through. Stir occasionally.*
Oven: Not recommended.
* Total time depends on the amount you are reheating.