Moroccan White Bean Stew (Loubia) Recipe
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.
- 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
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
- 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.
- 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.
- Cook Tomatoes: Add chopped fresh tomatoes and let them simmer for about 5 minutes, or until they are soft and breaking down.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://zarameals.com/moroccan-white-bean-stew-loubiai-recipe/
