Moroccan White Bean Stew (Loubia) Recipe

Introduction

Loubia is a comforting Moroccan white bean stew that’s full of warm spices and fresh tomatoes. This hearty dish can be made on the stovetop or in an Instant Pot, making it perfect for busy weeknights or leisurely meals. Its rich flavors and satisfying texture pair beautifully with pita or naan bread.

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves of garlic, finely chopped
• 4 ripe tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp paprika powder
• ½ tsp smoked paprika powder (optional)
• ⅓ tsp turmeric
• 1 tbsp tomato paste
• Dash of salt & black pepper
• 1 can (15oz) canned white beans (Cannellini, Navy, or Great Northern), drained
• 1 cup veggie broth (for stovetop method)
• ¾ cup dry white beans (Cannellini, Navy, or Great Northern) (for Instant Pot method)
• 1 ½ – 2 cups veggie broth (for Instant Pot method)

Instructions

1. Step 1: Conventional Pot (Stovetop) – Heat olive oil in a large pot over medium heat. Add onion and garlic, stirring constantly until the onion becomes translucent.
2. Step 2: Add chopped tomatoes and let them simmer for about 5 minutes until soft.
3. Step 3: Stir in ground cumin, paprika, smoked paprika (if using), turmeric, salt, and black pepper. Cook for another minute to release the spices’ flavors.
4. Step 4: Add 1 cup veggie broth, tomato paste, and drained canned beans. Let the mixture simmer for 5–10 minutes until the stew thickens. Taste and adjust seasoning as needed.
5. Step 5: Garnish with fresh herbs like cilantro or parsley. Serve warm with pita or naan bread.
6. Step 6: Instant Pot Method – Soak dry white beans overnight, covering them with water by 2 inches.
7. Step 7: Set Instant Pot to sauté mode. Add olive oil, onion, and garlic; cook until onion is soft and translucent.
8. Step 8: Add chopped tomatoes and simmer for about 5 minutes until soft.
9. Step 9: Add spices (paprika, smoked paprika, cumin, turmeric, salt, and pepper) and cook for another minute to release flavors.
10. Step 10: Add 1 ½ to 2 cups veggie broth, tomato paste, and drained soaked beans.
11. Step 11: Secure the lid and set the Instant Pot to high pressure cook for 17 minutes, ensuring the pressure release handle is in the sealing position.
12. Step 12: Allow a natural pressure release for 15 minutes, then quick release any remaining pressure by turning the handle to venting.
13. Step 13: If the stew is watery, use sauté mode to simmer until the sauce thickens. Taste and adjust seasoning.
14. Step 14: Garnish with fresh herbs and enjoy with pita or naan.

Tips & Variations

• Soaking dry beans overnight reduces cooking time and helps achieve the best texture.
• Use smoked paprika to add a subtle smoky depth, or skip it for a milder flavor.
• For added richness, stir in a splash of olive oil or a dollop of yogurt when serving.
• Serve with crusty bread or over rice for a heartier meal.

Storage

Store leftover Loubia in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the stew has thickened too much. It also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dry beans?

Yes, canned beans can be used for the stovetop version to save time. Just be sure to drain and rinse them before adding to the stew.

Is this recipe suitable for vegans?

Absolutely. All ingredients are plant-based, making Loubia a delicious vegan and vegetarian-friendly dish.

Moroccan White Bean Stew (Loubia) Recipe

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4.4 from 93 reviews

Loubia is a traditional Moroccan white bean stew, rich in warm spices and fresh tomatoes. This hearty dish can be made either on the stovetop or quickly prepared in an Instant Pot, offering a thick, flavorful stew perfect for pairing with pita or naan bread. Featuring a blend of cumin, paprika, turmeric, and fresh herbs, Loubia is a comforting and nutritious vegetarian meal suitable for various dietary preferences.

• Author: zara
• Prep Time: 10 minutes (plus overnight soaking if using dry beans)
• Cook Time: 20 minutes stovetop / 32 minutes Instant Pot (including pressure release)
• Total Time: 30 minutes stovetop / 10 minutes prep plus 32 minutes cooking Instant Pot (not including soaking time)
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop and Instant Pot
• Cuisine: Moroccan
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• 4 ripe tomatoes, chopped
• 1 tbsp tomato paste
• dash of salt & black pepper

Spices

• 1 tsp ground cumin
• 1 tsp paprika powder
• ½ tsp smoked paprika powder (optional)
• ⅓ tsp turmeric

Beans & Broth

• 1 can (15 oz) canned white beans (Cannellini, Navy, or Great Northern), drained
• ¾ cup dry white beans (Cannellini, Navy, or Great Northern) – for Instant Pot method only, soaked overnight
• 1 to 1½ cups vegetable broth (1 cup for stovetop, 1½ to 2 cups for Instant Pot)

Instructions

1. Prepare the Beans: For the stovetop method, use canned white beans drained and rinsed. For the Instant Pot method, soak dry white beans overnight in water, covered by 2 inches.
2. Sauté Aromatics: Heat olive oil in a large pot or the Instant Pot on sauté mode over medium heat. Add finely chopped onion and garlic, and cook until the onion becomes translucent and soft.
3. Cook Tomatoes: Add chopped fresh tomatoes and let them simmer for about 5 minutes, or until they are soft and breaking down.
4. Add Spices: Stir in ground cumin, paprika, smoked paprika (if using), turmeric, salt, and black pepper. Cook for another minute to release the spices’ flavors.
5. Add Beans and Broth: For stovetop, add vegetable broth, tomato paste, and drained canned beans. For Instant Pot, add soaked beans, tomato paste, and vegetable broth into the pot.
6. Cook the Stew: On stovetop, let simmer gently for 5-10 minutes until the stew thickens, stirring occasionally. In the Instant Pot, secure the lid, set to high pressure, and cook for 17 minutes. Allow natural pressure release for 15 minutes, then quick release remaining pressure.
7. Thicken and Adjust Seasoning: If the sauce is watery after Instant Pot cooking, press sauté mode again and simmer until thickened. Taste and adjust salt and pepper as needed.
8. Serve: Garnish with fresh cilantro or parsley and serve warm with pita or naan bread.

Notes

• Soaking dry beans overnight reduces cooking time and improves digestibility.
• Smoked paprika adds a subtle smoky depth but can be omitted if unavailable.
• Vegetable broth can be substituted with water for a lighter flavor.
• This stew freezes well; store in airtight containers for up to 3 months.
• Serving with fresh herbs enhances freshness and flavor contrast.

Keywords: Loubia, Moroccan white bean stew, vegetarian stew, stovetop bean stew, instant pot bean recipe, healthy bean stew, North African cuisine