Moroccan Loubia Recipe Step by Step

Hey, foodies! Today, I’m bringing a little slice of Morocco straight to your kitchen with a dish that’s all about cozy vibes and bold flavors: Loubia! It’s a white bean stew cooked in a spiced tomato sauce, and trust me, it’s the ultimate comfort food. Plus, it’s super easy to make and perfect for those chilly days. So grab your apron, and let’s get cooking!

First off, let me tell you why this dish is a star. Loubia is packed with protein, loaded with flavor, and doesn’t require any fancy ingredients. It’s budget-friendly, wholesome, and oh-so-satisfying. Whether you’re Moroccan or just love exploring global cuisines, this dish will win your heart.

Oh! there's one more thing you need to know. Loubia is delicious, but let’s not ignore the elephant in the room: beans can cause a little… ahem… extra gas for some people. 💨 It’s totally normal, though, and nothing to stress about! If you’re worried, you can soak your beans overnight with a pinch of baking soda and rinse them really well before cooking. This helps break down the compounds that cause bloating. Or hey, just embrace it.. good food is worth it, right?

Ingredients You’ll Need to Make Moroccan Loubia

Here’s what you need to make the magic happen:

• 2 cups of dried white beans (or 3 cups canned, drained)

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 4 garlic cloves, minced

• 4 ripe tomatoes (or one 14 oz can of diced tomatoes)

• 2 tablespoons tomato paste

• 1 teaspoon paprika

• 1 teaspoon cumin

• 1/2 teaspoon turmeric

• 1/2 teaspoon ginger powder

• A pinch of cayenne pepper (optional, if you like it spicy 🌶️)

• Salt and black pepper to taste

• 1/4 cup fresh cilantro, chopped (plus more for garnish)

• 4 cups water or vegetable broth

How to Make Moroccan Loubia Step-by-Step

Before we start, some people love to take Loubia to the next level by adding meat or even sheep guts! This is especially common in traditional Moroccan households where dishes are often made heartier with lamb, beef, or flavorful cuts like kourdass (spiced and dried sheep intestines). It adds a rich, smoky depth to the dish that meat lovers can’t get enough of.

If you’re feeling adventurous, try tossing in some diced lamb or beef while sautéing the onions—it’s a game-changer. Or, if you’re keeping it classic, stick to this vegetarian version—it’s just as delicious! here are the steps:

1. Prep the Beans: If you’re using dried beans, soak them overnight in plenty of water. The next day, drain and rinse them, then cook them in fresh water until tender (about 1–1.5 hours). If you’re using canned beans, skip this step and just rinse them well.

2. Make the Base: Heat olive oil in a large pot over medium heat. Toss in your chopped onions and cook until they’re soft and golden. Then add the garlic and sauté for another minute.

3. Build the Flavor: Now, stir in the spices: paprika, cumin, turmeric, ginger, and cayenne. Let them toast for about 30 seconds – this is where the magic starts happening!

4. Add Tomatoes: Throw in your tomatoes (freshly grated or canned) and tomato paste. Cook everything down until it forms a rich, thick sauce – about 10 minutes.

5. Simmer with Beans: Add the cooked (or canned) beans, water or broth, and a handful of fresh cilantro. Give it a good stir, bring it to a boil, and then let it simmer on low heat for 20–30 minutes. The longer it simmers, the better it tastes.

6. Adjust and Serve: Taste and adjust the seasoning with salt and pepper. Serve hot with a sprinkle of fresh cilantro on top and a side of crusty Moroccan bread for dipping. Want extra richness? Add a drizzle of olive oil just before serving. And if you like it spicy, toss in a whole chili while it simmers.

And there you have it, my friends – authentic Moroccan Loubia made right in your kitchen. This dish is so comforting and packed with flavor, you’ll want to make it on repeat. If you try this recipe, let me know how it turned out in the comments below. Also, if you have any questions, please don't hesitate to ask me in the comments section or contact me. And while you're here, there's another easy-to-make dish called Bissara; you can discover it from here.