Soups & Legumes

Traditional Moroccan Loubia (Spiced White Bean Stew)

Name: Traditional Moroccan Loubia (Spiced White Bean Stew)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4-6
Cuisine: Moroccan
Ingredients: 400g dried white cannellini or navy beans (haricots blancs), soaked in cold water overnight; 4 ripe tomatoes, grated (discard skins) or 1 cup tomato puree; 1 large yellow onion, finely grated or chopped; 5 garlic cloves, minced; 1/2 cup fresh parsley and coriander, finely chopped; 2 tbsp tomato paste; 60ml extra virgin olive oil; 1.5 tsp ground cumin; 1.5 tsp sweet paprika; 1/2 tsp ground ginger; 1/2 tsp ground turmeric; 1/4 tsp cayenne pepper or chili flakes (optional); 1 liter water or vegetable broth; 1.5 tsp salt and 1/2 tsp black pepper; Drizzle of raw extra virgin olive oil; Pickled hot peppers (piments forts) or lemon wedges; Warm Moroccan khobz bread

A rich, saucy Moroccan white bean stew simmered with ripe tomatoes, garlic, cumin, sweet paprika, and extra virgin olive oil.

Hearty Moroccan Loubia white bean stew garnished with fresh parsley and olive oil

Prep

15 minutes (plus soaking)

Cook

50 minutes

Servings

4-6

Difficulty

Easy

Loubia (Moroccan white bean stew) is one of the most beloved everyday staples of Moroccan home and street cooking. Found in every neighborhood tavern and family kitchen from Tangier to Marrakech, it is hearty, nutritious, and deeply satisfying.

Plump white beans are gently simmered in a spiced tomato sauce rich with garlic, cumin, sweet paprika, fresh herbs, and Moroccan olive oil. Eaten with fingers using torn wedges of crusty Moroccan bread to scoop up every drop of rich gravy, Loubia is the definition of Moroccan comfort food.

Ingredients

For the Bean Stew

400g dried white cannellini or navy beans (haricots blancs), soaked in cold water overnight
4 ripe tomatoes, grated (discard skins) or 1 cup tomato puree
1 large yellow onion, finely grated or chopped
5 garlic cloves, minced
1/2 cup fresh parsley and coriander, finely chopped
2 tbsp tomato paste
60ml extra virgin olive oil
1.5 tsp ground cumin
1.5 tsp sweet paprika
1/2 tsp ground ginger
1/2 tsp ground turmeric
1/4 tsp cayenne pepper or chili flakes (optional)
1 liter water or vegetable broth
1.5 tsp salt and 1/2 tsp black pepper

To Serve

Drizzle of raw extra virgin olive oil
Pickled hot peppers (piments forts) or lemon wedges
Warm Moroccan khobz bread

Instructions

1
Drain and rinse the overnight-soaked white beans.
2
In a heavy-bottomed pot, Dutch oven, or pressure cooker, warm the olive oil over medium heat.
3
Add the grated onion, minced garlic, grated tomatoes, tomato paste, chopped parsley, and coriander. Sauté for 5 minutes until the aromatics soften and release their fragrance.
4
Add the drained white beans, cumin, paprika, ginger, turmeric, cayenne, salt, and black pepper. Stir well for 2 minutes to coat the beans in the tomato-spice chermoula.
5
Pour in 1 liter of water (enough to cover the beans by at least 3cm). Bring to a boil.
6
Cover and simmer on medium-low heat for 45-50 minutes (or 20-25 minutes in a pressure cooker) until the beans are completely tender and creamy inside.
7
Uncover and simmer for an additional 5-10 minutes if needed, allowing the tomato sauce to reduce into a rich, glossy, and thick gravy (*marqa*).
8
Taste and adjust salt, cumin, or a squeeze of fresh lemon juice.
9
Ladle into warm earthenware bowls, drizzle with extra virgin olive oil, and serve with crusty Moroccan khobz.

Tips

Soaking the dried beans overnight with a pinch of baking soda ensures even, creamy cooking without tough skins.
Grated fresh tomatoes (rather than canned chunks) provide the smooth, velvety sauce texture that characterizes authentic Medina street-style Loubia.
In Morocco, Loubia is often simmered with salted preserved beef (*Gueddid*) or beef knuckles (*Kouraiin*) for an extra layer of savory depth.

Questions About This Recipe

Can I make this with canned white beans?

Yes. Cook the spiced tomato-onion base for 15 minutes first, then add 2 drained 400g cans of cannellini beans and 250ml water. Simmer for 15 minutes to allow flavors to meld.

Is Loubia served as a main dish or a side?

In Moroccan homes, Loubia is enjoyed as a hearty main dish with crusty bread, but it is also commonly served as a warm side dish alongside fried fish (*Hout Maqli*) or grilled meats.