Stewed Moroccan Beans – Traditional Loubia Recipe

This recipe for Moroccan bean stew is simple to make and very similar to traditional stewed bean recipes made in Morocco. It makes the perfect small plate, side dish, or Moroccan starter and pairs perfectly with roast or grilled meat dishes. Another bonus is that this Moroccan loubia recipe is completely vegan, so if you’re throwing a dinner party and have dietary requirements, this dish can please everybody. 

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Recipe Information

Cooks In Under 30 Minutes | Vegan | One Pot Dish | Authentic Moroccan

What is Loubia?

After traveling to Morocco, loubia became one of our favorite destinations, and we completely fell in love with its cooking style. So much so that we adapted many of our meals at home to a similar manner. 

Moroccan food consists of many meat dishes, such as chicken and lamb, as well as a lot of lentil and bean dishes that go perfectly with the meat.

One of my favorite dishes to eat in Morocco and recreate at home is this loubia recipe. 

This Moroccan bean recipe uses white beans, tomatoes, garlic, and spices. It has a warm heat, but you can make this more or less spicy depending on how much chili you put in. 

You’re likely to see Moroccan white bean soups and stews on most menus across Morocco, and it’s a popular dish for the locals to eat during winter. 

Since we came back from Morocco, I’ve managed to create many Moroccan bean recipes, and this one, in particular, is now a regular in our house. 

Making Moroccan White Beans

I love cooking with all kinds of beans, but cannellini beans, in particular, I tend to use them above all because they are so versatile. They also add a lot of nutrients to any dish, so even if you don’t have meat as a part of your meal, you still get plenty of protein.

It’s up to you what kinds of white beans you use, I find canned beans work perfectly well and are easily accessible, but if you want to use dry, that’s fine. However, if you opt for dried beans, you will need to prepare them in advance by soaking them overnight and rinsing them a few times. 

Dried beans also take a little longer to cook. Whereas canned be thrown in and brought to temperature, dried will need to be boiled for around 50-60 minutes. 

Personally, I think anything that makes a mid-week meal easier to cook and in less time is a bonus, so I tend to always opt for canned. 

Ingredients for Moroccan White Bean Stew

Most of the ingredients you’ll need for these stewed beans are things you will likely already have in your pantries, such as tomatoes, onion, and garlic, which can be either fresh or dried, depending on what you have. 

If using fresh onions, ensure they’re diced as finely as possible. For the garlic should be crushed or pressed. You don’t want large chunks of onion or garlic in this stew. 

If you are using canned white beans, empty them into a colander, and flush them under cold water before adding them to your stew. 

Adding The Spice

The spices used in this loubia include earthy flavors such as turmeric, cumin, and paprika. You can sweet or smoked paprika. It’s all down to taste, we always use sweets in our house, but that’s just because I am not a big fan of smoked. 

If you cook Moroccan food a lot, then you will notice cumin is a staple ingredient in their cuisine. When you visit Morocco, they even have pots of it, like salt and pepper, on the table. I love that!

Adding turmeric to this dish lends vibrancy and makes the stew look warm and enticing. 

If you want to add extra heat to your stew, throw in some crushed red pepper flakes, as much or as little as you want. I like to add a decent pinch to mine, but we’re a fan of the spice in our house. Check out this recipe for a Lebanese lentil soup that is flavored with lemon, but can be topped with chili pepper for a zing.

Other Ingredients 

The beans and spices for this stew are cooked in vegetable broth, but you can use chicken broth instead if you aren’t serving vegetarians. Also, ensure you keep an eye on how much broth you use; this dish should have the consistency of a stew instead of a soup. 

Towards the end of the cooking process, it helps to add a little tomato paste. This brings a bit of acidity to the stew and rounds the flavors off. 

How To Make Stewed Moroccan Beans 

You’ll love how quick, easy and straightforward it is to make these Moroccan beans. You really can’t go wrong with it. 

Warm your olive oil over medium heat using a large pan or medium dutch oven. Add the garlic and onions and cook until soft. (This should take around 2-3 minutes, and you don’t want too much color on them at this stage).

Next, add your diced tomatoes and stir well to combine the mixture before adding in your spices and seasoning. Combine the mixture until you get the aromas from the spices coming out of the pan. (Another 2 or 3 minutes). 

Add in your beans, toss with the spiced oil, add the vegetable broth, mix well and cook for around 10 minutes until the beans reach temperature. 

Lastly, add tomato paste and crushed red pepper flakes. Now check your stew for seasoning and adjust accordingly. 

Stewed Moroccan Beans Recipe

Serving Moroccan White Beans

Moroccan dishes are usually served with piles of delicious fresh bread, rather than over rice or pasta like other cuisines, which is probably another reason I like it so much. I like to use artisan sourdough bread, but any will work, pick your favorite. 

The recipe I have written below will serve two generous portions, or you can serve it as a center table for everyone to take a ladle of as a side dish. Of course, if you’re cooking for a large group, you’ll want to alter the quantities. 

Lastly, finish the stew with fresh green herbs such as cilantro or parsley, or you can even top it with some sliced fresh green chilis. 

FAQs – Stewed Moroccan Beans – Traditional Loubia Recipe