If you’re looking for a comforting yet vibrant dish that bursts with fragrant spices and wholesome goodness, the Moroccan White Bean Stew (Loubia) with Spices and Herbs Recipe is an absolute must-try. This cozy stew combines tender white beans simmered in a luscious tomato-based sauce, enriched by an aromatic blend of cumin, paprika, turmeric, and fresh herbs. Whether you’re cooking on the stovetop or using an Instant Pot, it’s a straightforward recipe that feels like a warm hug on a plate, delivering layers of flavor that will leave you reaching for seconds.
Ingredients You’ll Need
The magic of Moroccan White Bean Stew comes from simple, everyday ingredients that marry beautifully to create deep, inviting flavors. Each component is essential, whether it’s adding richness, earthiness, or a touch of brightness to the stew.
- Olive oil: This is your flavor carrier, helping to gently soften the onions and garlic while adding richness.
- Onion: Finely chopped, it gives sweetness and a subtle depth to the base of the stew.
- Garlic: Finely chopped, it infuses the dish with a warm, aromatic punch.
- Ripe tomatoes: Provide natural acidity and body, perfectly balancing the spices.
- Ground cumin: Adds a warm, earthy note that’s characteristic of Moroccan cuisine.
- Paprika powder: Brings a sweet and smoky undertone to the stew.
- Smoked paprika powder (optional): For a deeper smoky flavor, enhancing the complexity.
- Turmeric: Offers a subtle earthiness and beautiful golden hue.
- Tomato paste: Concentrates the tomato flavor, giving the stew a hearty richness.
- Salt & black pepper: To season perfectly and balance flavors.
- Canned white beans (Cannellini, Navy, Great Northern): Ready-to-use beans for convenience and creamy texture.
- Vegetable broth: Brings moisture and a subtle savory background.
- Dry white beans: If you prefer using dried, they offer a fresher, more earthy flavor after proper soaking and cooking.
- Fresh herbs (cilantro, parsley): A bright, fresh finish that lifts the stew beautifully.
How to Make Moroccan White Bean Stew (Loubia) with Spices and Herbs Recipe
Step 1: Sauté Aromatics
Start by heating olive oil in your pot or Instant Pot on sauté mode. Add finely chopped onions and garlic, stirring continuously until the onions become translucent and soft. This forms the savory foundation for the stew, releasing a welcoming aroma that gets you excited about what’s to come.
Step 2: Add Tomatoes and Spices
Next, stir in the ripe chopped tomatoes and let them simmer for about 5 minutes until they soften and start breaking down. Then add ground cumin, paprika, smoked paprika (if using), turmeric, salt, and black pepper. Cook everything together for another minute to toast the spices gently, ensuring their flavors deepen and infuse into the base.
Step 3: Incorporate Beans and Broth
If using canned white beans, drain them before adding to the pot along with vegetable broth and tomato paste. For dried beans, make sure they have soaked overnight, drained, and then add them with broth and tomato paste. This step brings all the elements together, creating the hearty, thick stew that’s packed with flavor and texture.
Step 4: Simmer to Perfection
On the stovetop, let the mix simmer gently for 5 to 10 minutes until the sauce thickens nicely and the beans soak up the spices. In the Instant Pot, pressure cook for 17 minutes on high with a natural release for 15 minutes before quick releasing any remaining pressure. If needed, use the sauté mode to thicken the stew further. Always taste and adjust seasoning at this stage to get it just right.
Step 5: Finish with Fresh Herbs
Finally, sprinkle freshly chopped cilantro and parsley on top. These herbs add a fresh, vibrant contrast that perfectly balances the richness of the stew, creating a mouthwatering combination that feels truly special.
How to Serve Moroccan White Bean Stew (Loubia) with Spices and Herbs Recipe
Garnishes
Beyond fresh cilantro and parsley, consider a drizzle of good quality olive oil or a squeeze of fresh lemon juice. These garnishes enhance the stew’s layers and brighten every bite. You can also add a sprinkle of toasted cumin seeds or a handful of chopped scallions for extra texture.
Side Dishes
This stew pairs perfectly with fluffy pita bread or warm naan, which are great for scooping up every last spoonful. You could also serve it alongside a simple couscous salad or roasted vegetables for a heartier meal that still lets the stew shine.
Creative Ways to Present
For a vibrant family-style presentation, serve the stew in a rustic clay tagine or deep bowl, surrounded by fresh herb sprigs and wedges of lemon. For a modern twist, try spooning the stew over creamy mashed potatoes or polenta for a cozy comfort dish with a Moroccan flair.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Moroccan White Bean Stew into an airtight container and refrigerate. It keeps well for 3 to 4 days, and the flavors often deepen and mellow, making for even tastier meals the day after.
Freezing
This stew freezes beautifully. Portion it into freezer-safe containers and store for up to 3 months. When you’re ready, thaw overnight in the fridge for best results, preserving its texture and complex flavors.
Reheating
Reheat gently on the stove over medium heat, stirring occasionally until warmed through. You can add a splash of vegetable broth to loosen the stew if it thickens too much in the fridge or freezer. Avoid overheating to keep the beans tender and the herbs fresh.
FAQs
Can I use dried beans instead of canned?
Absolutely! Dried beans work wonderfully in this stew but require soaking overnight and a longer cooking time, especially if using the stovetop method. The Instant Pot method is perfect for speeding up this process.
Is this dish vegan and gluten-free?
Yes, Moroccan White Bean Stew (Loubia) with Spices and Herbs Recipe is naturally vegan and gluten-free, making it a wholesome, inclusive meal for various dietary needs.
What if I don’t have smoked paprika?
No worries! You can simply leave it out or substitute with a tiny pinch of chipotle powder for some smokiness. The stew will still be delicious without it.
How spicy is this stew?
This stew is more warming and aromatic than spicy hot, but you can easily add chili flakes or fresh chopped chili if you prefer a bit of heat.
Can I prepare this stew ahead for meal prep?
Yes! It’s perfect for meal prep because the flavors develop even more after a day or two. Store it in airtight containers and enjoy ready-made wholesome meals throughout the week.
Final Thoughts
Trust me when I say the Moroccan White Bean Stew (Loubia) with Spices and Herbs Recipe will quickly become one of your go-to dishes. It’s a delightful mix of comforting, aromatic, and wholesome that you can make with ease on the stovetop or Instant Pot. Once you taste this vibrant stew, paired with warm bread and fresh herbs, you’ll want to keep it in your regular rotation. Give it a go soon — your taste buds will thank you!
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Moroccan White Bean Stew (Loubia) with Spices and Herbs Recipe
Loubia is a comforting Moroccan white bean stew featuring tender beans simmered in a fragrant tomato and spice sauce. This hearty dish blends cumin, paprika, turmeric, and garlic, creating rich flavors commonly enjoyed with fresh herbs and warm pita or naan bread. It can be made easily on the stovetop or in an Instant Pot for quick preparation, making it a perfect nutritious meal for any day.
- Total Time: 30-40 minutes
- Yield: 2 servings
Ingredients
Stovetop Version
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves 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 vegetable broth
Instant Pot Version
- ¾ cup dry white beans (Cannellini, Navy, or Great Northern), soaked overnight and drained
- 1 ½ – 2 cups vegetable broth
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves 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
Instructions
- Prepare Beans (Instant Pot method only): Soak the dry white beans overnight in water covering by 2 inches, then drain before cooking.
- Sauté Aromatics: Heat olive oil in a large pot or Instant Pot set to sauté mode over medium heat. Add chopped onion and garlic, cooking until the onion becomes soft and translucent.
- Cook Tomatoes: Add the chopped fresh tomatoes to the pot and let simmer for about 5 minutes until they soften thoroughly.
- Add Spices: Mix in the ground cumin, paprika, smoked paprika (if using), turmeric, salt, and black pepper. Cook for another minute allowing the spices to release their flavors.
- Add Beans and Liquids: For stovetop, add canned white beans (drained), 1 cup vegetable broth, and tomato paste. For Instant Pot, add soaked beans, 1 ½ – 2 cups vegetable broth, and tomato paste.
- Simmer (Stovetop): Let the stew simmer gently for 5-10 minutes until it thickens and flavors meld. Adjust seasoning as needed.
- Pressure Cook (Instant Pot): Secure the lid on the Instant Pot, set to high pressure and cook for 17 minutes. After cooking, allow a natural pressure release for 15 minutes, then perform quick release by moving the pressure release handle to venting.
- Thicken Sauce (Instant Pot): If the sauce is watery, use sauté mode again and simmer until desired thickness is reached. Taste and adjust seasoning.
- Garnish and Serve: Top the stew with fresh herbs like cilantro or parsley. Serve warm with pita or naan bread for a complete meal.
Notes
- Soaking dry beans overnight reduces cooking time and aids digestion.
- If canned beans are used in Instant Pot version, adjust the cooking time accordingly or omit pressure cooking step to avoid overcooked beans.
- Smoked paprika is optional but adds a nice depth of smoky flavor.
- Adjust broth quantity depending on desired stew thickness.
- Loubia can be served as a main dish or side.
- Fresh herbs like cilantro or parsley brighten the stew just before serving.
- This dish pairs well with flatbreads such as pita or naan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes stovetop, 35 minutes Instant Pot (including pressure release)
- Category: Stew
- Method: Instant Pot
- Cuisine: Moroccan
- Diet: Vegetarian
