There’s something so satisfying about a simple pot of Loubia, Morocco’s everyday white bean stew. It’s humble, cozy, and built on ingredients you probably already have.
As it simmers, the beans turn soft and creamy, soaking up all those smoky, spiced flavors from paprika, cumin, and turmeric. It’s the kind of meal that doesn’t try too hard yet always delivers comfort. Serve it with a drizzle of olive oil, a little parsley on top, and some crusty bread for dunking! Simple food, done right!!
Beans are one of those ingredients that connect kitchens all around the world. Every culture has its own beloved way of cooking them, from Greek Fasolada to Cuban Black Beans to Habichuelas Guisadas from Puerto Rico. They’re hearty, affordable, and packed with nutrition, which is probably why they’ve stood the test of time in so many cuisines.
And then there’s Loubia, Morocco’s take on a comforting bean stew. It’s simple yet full of depth, made with tender white beans simmered slowly in many Moroccan homes on any given day.
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What is Loubia
Loubia (pronounced loo-bee-yah) literally means beans in Arabic. It is a beloved everyday stew across North Africa, especially in Morocco, and you will also find versions in Algeria and Tunisia. The heart of the dish is always the same idea. Tender white beans gently simmer until they are cozy and saucy.
In Moroccan kitchens, Loubia is usually made with cannellini or great northern beans in a tomato base with olive oil, garlic, and warm spices. It is commonly finished with fresh parsley and served with khobz or any good crusty bread for scooping.
There are plenty of family variations. Many make it meatless, while some add small pieces of beef, lamb, or merguez sausage for extra richness. Some pots lean more tomato forward, others are spicier, and every home adjusts the spice mix to taste.
Ingredients Needed
I have included exact ingredient amounts in the recipe card at the end of this post. Here are the things you will need:
- Extra virgin olive oil – I always start with good olive oil, it gives the stew richness and that signature Moroccan depth.
- Onion – I am using white, but you can use any variety you have on hand.
- Garlic – Freshly minced for optimal flavor.
- Tomato paste – This adds color and depth. Cooking it briefly brings out a slight sweetness that balances the spices.
- Spices – I am using a mix of cumin, paprika, turmeric, and ground ginger, along with a pinch of red chili flakes.
- Tomatoes – Grated fresh tomatoes are traditional and create a light, fresh base. If you don’t have good fresh ones, canned crushed tomatoes work as well.
- Cannellini beans – Canned beans make this easy, but soaked dried beans are great if you have the time. Either way, they soak up all that flavor beautifully.
- Parsley – Chopped parsley adds a bit of color and freshness right at the end — I like using plenty.
- Water – Just enough to make that perfect saucy consistency. Broth works too for a little extra flavor.
- Salt and pepper – I season lightly at the start and adjust at the end once everything has simmered together.
How to Make Loubia
Traditionally, Loubia is made with dried beans that are soaked overnight and then simmered for over an hour or more until tender. That slow method gives incredible flavor, and I’ve included how to do it below if you want to go the classic route.
But when I’m short on time, I love making this quicker version with canned cannellini beans, it gives you all that cozy Moroccan flavor in under an hour, without the long soak or simmering time.
1. Grate tomatoes: First, so everything is prepped before cooking, grate the tomatoes with a box grater.
2. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes, until softened and translucent. Stir in the sliced garlic and cook just until fragrant.
3. Cook the tomato paste and spices: Add the tomato paste and cook for 2–3 minutes, stirring often, until it darkens slightly and caramelizes. This gives the stew a deeper flavor. Stir in the cumin, paprika, turmeric, ground ginger, and chili flakes, letting the spices bloom for about 30 seconds.
4. Cook down grated tomatoes: Add the grated tomatoes and cook for about 6-8 minutes, until they break down and the sauce thickens slightly.
5. Add beans and simmer: Stir in the drained cannellini beans and chopped parsley, coating everything well with the sauce. Pour in 2 cups of water, season with salt and pepper, and bring to a gentle boil. Lower the heat and simmer, covered, for about 30-35 minutes, stirring occasionally, until the sauce thickens and everything melds together beautifully.
6. Finish and serve: Taste and adjust seasoning if needed. Garnish with fresh parsley and drizzle with a little olive oil before serving. Loubia is best enjoyed warm with crusty bread for soaking up that flavorful sauce.
How to Make Moroccan White Bean Stew with Dried Beans
If you’re going the traditional route, use about ½ pound (1 cup) of dried cannellini or great northern beans. Rinse them well, then soak overnight in plenty of water. The next day, drain and rinse again.
Follow the recipe as written up to the point where the beans are added. Add the soaked beans instead of canned, and pour in 3½ to 4 cups of water or broth instead of 2. Simmer gently for about 1 hour to 1 hour 15 minutes, stirring occasionally and adding a splash more water if needed to keep the beans submerged.
When the beans are tender and creamy, finish the recipe the same way, with parsley and a drizzle of olive oil. It’s a bit more time, but the flavor and texture are absolutely worth it.
Alpana’s Tips
- Use good olive oil: Since it’s such a key flavor in this dish, don’t skimp on the olive oil. A nice extra virgin one makes a real difference in richness and aroma.
- Let it simmer gently: Whether you’re using canned or dried beans, a slow simmer helps all the flavors blend together beautifully. The sauce should thicken slightly but still stay saucy.
- Taste as you go: Spices can vary in strength, so give it a taste near the end and adjust the seasoning to your liking. A little extra cumin or paprika can completely lift the flavor.
- Serve it right: Always serve Loubia warm, with a drizzle of olive oil on top and plenty of bread on the side, Moroccan khobz if you can find it, or any crusty loaf works perfectly.
Variations
With meat: Some Moroccan families add small pieces of beef, lamb, or merguez sausage to the stew. It adds richness and turns it into a heartier meal.
Spice it up: If you like a bit of heat, toss in a chopped fresh chili or a pinch of cayenne.
Use other beans: If you don’t have cannellini beans, great northern beans, navy beans, or even chickpeas work beautifully.
With vegetables: You can add chopped carrots, celery, or even spinach for extra texture and nutrition.
Leftovers and Storing
Loubia actually tastes even better the next day as the flavors have more time to meld. I store leftovers in an airtight container in the fridge for up to 4–5 days. To reheat, I simply warm it on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much. It reheats beautifully without losing texture.
You can also freeze it for up to 3 months. Just thaw it overnight in the fridge before reheating.
Loubia is one of those comforting dishes that shows how simple ingredients can make something truly satisfying. Whether you take the quicker route with canned beans or cook dried beans the traditional way, it always delivers warmth and flavor.
Serve it with good bread, a drizzle of olive oil, and maybe a few olives or a small salad on the side. It is cozy, nourishing, and full of Moroccan soul!
Loubia, on our Gypsy Plate… enjoy!
More great Moroccan dishes:
Moroccan Lentil Soup
Chicken Tagine
Beef Tagine
Harira
Zaalouk
Shakshouka
Kefta Mkaouara
Recipe Video
Loubia (Moroccan White Bean Stew)
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 small onion, chopped
- 4–5 garlic cloves, sliced
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- ½ teaspoon ground ginger
- ½ teaspoon turmeric
- 2 teaspoons Spanish paprika
- ¼–½ teaspoon red chili flakes
- 3 tomatoes, grated (about 1 cup)
- 2 (15oz) cans cannellini beans
- ¼ cup parsley, chopped + more for garnish
- 2 cups water
- salt to taste
- pepper to taste
Instructions
- Heat extra virgin olive oil in a large pot or deep skillet over medium heat. Add the chopped onion and cook for about 3–4 minutes, until it starts to soften and turn translucent. Stir in the sliced garlic and cook for another minute, just until fragrant.
- Add the tomato paste and let it cook for 2–3 minutes, stirring often, until it darkens slightly. Then stir in cumin, ground ginger, turmeric, paprika and red chili flakes. Cook for 30–40 seconds.
- Add the grated tomatoes and cook for about 6–8 minutes, stirring occasionally, until they break down and the sauce starts to thicken. Then add the cannellini beans along with the chopped parsley. Stir well so everything is coated in that spiced tomato mixture.
- Pour in 2 cups of water, season with salt and pepper, and bring to a gentle boil. Lower the heat, cover and simmer uncovered for 30 minutes, stirring occasionally, until the sauce reduces slightly.
- Taste and adjust seasoning if needed. Let the stew rest a few minutes before serving so it thickens just a bit more. Garnish with extra parsley and a drizzle of olive oil. Serve warm with crusty bread
Notes
- If Using Dried Cannellini Beans: If you’re starting with dried beans, use ½ pound (about 1 cup) of dried cannellini beans. Give them a good rinse and soak overnight in plenty of water — they’ll expand quite a bit. The next day, drain and rinse them again, and now you can continue right along with the recipe. Sauté your onion and garlic as usual, cook down the tomato paste and spices, and add the grated tomatoes. Once the sauce starts to come together, add the soaked (but uncooked) beans along with about 3½ to 4 cups of water or broth instead of 2. Simmer gently on low heat for about 1 hour to 1 hour 15 minutes, stirring occasionally, until the beans are tender and the sauce has thickened. Add a splash more water if needed to keep the beans submerged and the sauce nice and saucy.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 428Total Fat 11gSaturated Fat 2gUnsaturated Fat 9gSodium 175mgCarbohydrates 62gFiber 16gSugar 5gProtein 23g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former worldwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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