Loubia is Moroccan White Bean Stew. With only a handful of ingredients, it is easy to make and packs tons of flavor.
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Moroccan White Bean Stew - Loubia
Yields 6 servings
Ingredients:
1-2 Tablespoons olive oil
1 onion, finely chopped
4-5 crushed garlic cloves
2 Tablespoon tomato paste
1/4 cup chopped parsley
1/4 cup chopped cilantro (coriander)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cumin powder
1/4 teaspoon paprika powder
1/4 teaspoon turmeric powder
1 can diced tomatoes with their juice 400 g, 14.5oz
1/2 cup water
2 cans white cannellini beans, drained and rinsed 400 g each can, 14.5oz*
Yields 6 servings
Ingredients:
1-2 Tablespoons olive oil
1 onion, finely chopped
4-5 crushed garlic cloves
2 Tablespoon tomato paste
1/4 cup chopped parsley
1/4 cup chopped cilantro (coriander)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cumin powder
1/4 teaspoon paprika powder
1/4 teaspoon turmeric powder
1 can diced tomatoes with their juice 400 g, 14.5oz
1/2 cup water
2 cans white cannellini beans, drained and rinsed 400 g each can, 14.5oz*
Instructions:
Add the olive oil to a medium sized saucepan set over medium high heat.
Add the finely diced onion, and saute for a few minutes until softened and fragrant. Add the garlic cloves, and saute for another minute.
Add the tomato paste and cook for 30 seconds, then add the chopped parsley, the chopped cilantro, salt, pepper and all the spices.
Add the diced tomatoes and water and bring to a boil. Reduce heat to simmer, and simmer covered for 10 minutes.
Add the drained and rinsed white beans, and very gently stir to combine. Simmer uncovered for another 10 minutes, then remove from the heat.
Enjoy warm or at room temperature.
Add the olive oil to a medium sized saucepan set over medium high heat.
Add the finely diced onion, and saute for a few minutes until softened and fragrant. Add the garlic cloves, and saute for another minute.
Add the tomato paste and cook for 30 seconds, then add the chopped parsley, the chopped cilantro, salt, pepper and all the spices.
Add the diced tomatoes and water and bring to a boil. Reduce heat to simmer, and simmer covered for 10 minutes.
Add the drained and rinsed white beans, and very gently stir to combine. Simmer uncovered for another 10 minutes, then remove from the heat.
Enjoy warm or at room temperature.
I served it over jasmine rice with Moroccan Cucumber Salad.
*If you find beans to be too hard on your digestion, you can soak the beans with 1/4 teaspoon of baking soda and a small piece of Kombu for 20-30 minutes. Then drain and rinse.
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