Loubia (White Bean and Tomato Stew)

By Nargisse Benkabbou

Published March 7, 2023

Loubia (White Bean and Tomato Stew)
Kerri Brewer for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour 35 minutes
Prep Time
10 minutes
Rating
5(460)
Comments
Read comments

This simple, yet hearty, vegetarian Moroccan stew is just as nourishing as it is comforting. White beans, onions and tomatoes simmer with paprika, ginger and turmeric, infusing the buttery white beans with sweet and earthy flavors. The optional parsley-vinegar oil adds a tangy kick that beautifully complements the fragrant beans. Typically, this stew is enjoyed on its own with plenty of bread and olive oil, but you could also serve it as a hearty breakfast with fried eggs and toast, or for lunch or dinner alongside grilled meat or roast chicken. It’s the kind of meal that you can make on a Sunday that will keep you full and satisfied all week long. 

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:6 servings 
  • 3tablespoons olive oil
  • 2medium yellow onions, halved and sliced 
  • 1pound cannellini beans, soaked overnight and drained (see Tip)
  • ½(14-ounce) can crushed San Marzano tomatoes (or 2 medium tomatoes, cored and diced into ½-inch pieces)
  • 4garlic cloves, peeled and grated
  • 3tablespoons finely chopped parsley
  • 2teaspoons sweet paprika
  • 1teaspoon ground ginger
  • 1teaspoon ground turmeric  
  • 1½teaspoons fine sea salt or more to taste 
  • 2½cups vegetable stock 
  • Bread, for serving 

    • For the Parsley Oil (optional)

    • 4tablespoons olive oil
    • 1tablespoon finely chopped flat leaf parsley 
    • 1½teaspoons white wine vinegar 
    • Pinch fine sea salt
    • Pinch granulated sugar
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

449 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 57 grams carbohydrates; 14 grams dietary fiber; 5 grams sugars; 20 grams protein; 635 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Add the olive oil to a large pot over a medium-low heat. Add the onions, cover the pan, and cook, stirring occasionally, until the onions are soft and translucent, about 7 minutes.

  2. Step 2

    Add the beans, tomatoes, garlic, parsley, paprika, ginger, turmeric and salt. Pour in the vegetable stock, cover with a lid and cook until the beans are fully cooked and soft, 1 hour 15 minutes to 1 hour 25 minutes. Keep an eye on the pot towards the end of the cooking process to make sure that the beans don’t dry out and all the stock evaporates (if this happens, add in water progressively to achieve a stew consistency).

  3. Step 3

    To make the optional parsley oil, stir together the olive oil, parsley, white wine vinegar, salt and sugar in a small bowl. Cover and keep in the refrigerator until ready to serve, up to 48 hours.

  4. Step 4

    Taste the stew and adjust the seasoning with salt if necessary. Serve immediately with a drizzle of parsley oil or olive oil, if desired, and bread on the side.

Tip
  • For a quicker version, use three (16-ounce) cans of cannellini beans instead of dried. Follow the recipe steps as instructed without adding the cannellini beans at the beginning of the cooking process, and use 2 cups of stock instead of 2½. Cook for 45 minutes, then add the rinsed and drained beans. Cook for another 20 minutes and serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
460 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Laura M

Anyone with experience cooking beans knows that if you add an acidic ingredient like tomatoes to beans before they are fully cooked, they won't soften. Canned beans seems like a safer bet here, or cook the beans separately and then follow the instructions for canned beans.

lctw

I've been making loubia for years in a clay tagine or dutch oven with 1/2 c olive oil (yes really), 3 grated tomatoes (instead of canned), and unsoaked Rancho Gordo Alubia Blanco beans (which are generally fresher than generic supermarket dried beans and cook faster). Other ingredients generally the same. You must have the tomato cooked into the beans. I just cook it longer -- leave it in the oven for a few hours until the beans are cooked. They do soften.

Richard

Anyone with experience cooking beans also knows that the beans will eventually cook/soften. That experience also informs that the beans soak up the flavor of the tomatoes, which is desirable.

Waves

Really good! Made with canned beans, which I added after pouring in the stock, and then simmered for 45 minutes. Topped with a fried egg and had some pita bread on the side. Very easy and super delicious. A little feta on top would probably be nice...

CQ

This was so easy to make and the total deliciouness exceeded the sum of its ingredients. I halved the recipe and used canned great northern beans. The parsley oil is not to be skipped.

jen

So good! Forgot to presoak Rancho Gordo gigante beans so I used the instant pot (1hr 20 but quick release vs natural release). Added more paprika given other comments on low flavor. Don’t skip the parsley oil, it’s perfect.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.