Description
Explore a comforting and flavorful Loubia- Moroccan White Bean Stew recipe. Easy to make, packed with spices, and perfect for a hearty plant-based meal. Uses simple ingredients for authentic flavor.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3–4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (or to taste)
- Pinch of saffron threads, soaked in 2 tablespoons warm water (optional)
- 1 (28-ounce) can diced tomatoes, undrained
- 4 cups (32 ounces) vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or parsley, chopped, for garnish
- A squeeze of fresh lemon juice (optional, for serving)
Instructions
- 1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- 2. Add garlic, cumin, coriander, smoked paprika, and cayenne. Cook for 1 minute until fragrant.
- 3. Stir in saffron threads and soaking liquid (if using).
- 4. Add diced tomatoes and vegetable broth. Stir well.
- 5. Add cannellini beans and bay leaf. Bring to a simmer.
- 6. Reduce heat to low, cover, and simmer for 30-45 minutes, stirring occasionally.
- 7. Remove bay leaf. Season with salt and pepper to taste. Adjust consistency with more broth if needed. Mash some beans for a creamier texture.
- 8. Serve hot, garnished with cilantro or parsley, and a squeeze of lemon juice if desired.
Notes
Store in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the stew has thickened.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 8g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 15g