Lunch · 75 min · moroccan

Loubia (White Bean Stew)

Cannellini beans does the heavy lifting here, with onion rounding it out. A Moroccan lunch that takes 75 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Cannellini beans
• 1 Onion
• 4 cloves Garlic
• 2 tbsp Tomato paste
• 2 tsp Cumin
• 1 tsp Paprika
• 0.25 cup Olive oil
• 0.25 cup Parsley
• 2 tsp Salt

Steps

1. Soak the beans overnight, then simmer 40 minutes until tender but intact — loubia beans should be creamy inside while holding their shape.
2. Soften the chopped onion in the olive oil for 10 minutes, then add the garlic, tomato paste, cumin, and paprika. Cook 3 minutes until dark and fragrant.
3. Add the beans with 3 cups of their hot cooking liquid and simmer 20 minutes, until the sauce thickens around the beans.
4. Mash a ladleful of beans against the pot and stir back in — the traditional thickener, no flour needed.
5. Season boldly with salt. The stew should be savory, smoky from the paprika, and deeply comforting.
6. Shower with parsley and serve hot with bread for scooping. Loubia is the stew Moroccans make when they want to feel taken care of.

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