Loubia (Moroccan White Beans in Tomato Sauce)

🧂 Ingredients

• 400 g Dried white beans (e.g., cannellini or great northern)(Rinsed and picked over for debris)
• 4 medium Ripe tomatoes(About 500g total. Grated or finely chopped)
• 1 tsp Cumin(Ground)
• 1 tsp Paprika(Sweet or smoked)
• 60 ml Olive oil(Extra virgin preferred)
• 1/4 cup Fresh cilantro(Chopped, for garnish)
• 3 cloves Garlic(Minced)
• 1 medium Onion(Finely chopped)
• 2 tbsp Tomato paste
• 500 ml Water or vegetable broth(Or as needed)
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Soak the dried white beans in plenty of cold water overnight (at least 8 hours). Drain and rinse the beans thoroughly. Place the soaked beans in a large pot and cover with fresh water by about 2 inches. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the beans are almost tender but still hold their shape. Drain and set aside.

   ⏱️ 45-60 minutes (cooking)
2. 2

   While the beans are cooking, prepare the tomato sauce. Heat the olive oil in a large pot or Dutch oven over medium heat (around 180°C / 350°F). Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

   ⏱️ 8-10 minutes
3. 3

   Stir in the cumin, paprika, and tomato paste. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant and the tomato paste darkens slightly. This blooming process enhances their flavor.

   ⏱️ 1-2 minutes
4. 4

   Add the grated or finely chopped tomatoes to the pot. Stir well to combine with the onion and spice mixture. Cook for about 5 minutes, allowing the tomatoes to break down slightly.

   ⏱️ 5 minutes
5. 5

   Pour in the water or vegetable broth and bring the sauce to a gentle simmer. Season with salt and black pepper to taste. Let the sauce simmer uncovered for about 15-20 minutes, or until it has thickened slightly.

   ⏱️ 15-20 minutes
6. 6

   Add the pre-cooked white beans to the simmering tomato sauce. Stir gently to coat the beans evenly. Cover the pot and let it simmer on low heat for another 30-45 minutes, allowing the flavors to meld and the beans to become fully tender and creamy. Stir occasionally to prevent sticking.

   ⏱️ 30-45 minutes
7. 7

   Taste and adjust seasoning with salt and pepper if needed. The sauce should be rich and slightly thickened. If it's too thick, add a splash more water or broth. If too thin, simmer uncovered for a few more minutes.

   ⏱️ 2 minutes
8. 8

   Serve the Loubia hot, garnished generously with fresh chopped cilantro. It is traditionally served with crusty bread for soaking up the delicious sauce.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For a quicker option, you can use high-quality canned white beans (drained and rinsed), adding them in the last 15-20 minutes of simmering to heat through.
• ✓Serve with crusty bread (like Moroccan khobz) or a side of couscous.
• ✓This dish is even better the next day as the flavors continue to develop.

🔄 Variations

• Add diced lamb or beef to the sauce base along with the onions for a meatier version.
• Increase the paprika or add a pinch of cayenne pepper for a spicier kick.
• A bay leaf can be added during the simmering of the sauce for extra depth of flavor.

🥗 Nutrition

Per serving