moroccanveganwhite beansstewbeginnerone-potpaprika

Loubia

Name: Loubia
Prep time: 12 min
Cook time: 31 min
Total time: 45 min
Yield: 2
Cuisine: Moroccan
Ingredients: 480 g cooked white beans, drained; 30 ml olive oil; 120 g onion, finely chopped; 12 g garlic, finely minced; 200 g ripe tomato, grated or very finely chopped; 20 g tomato paste; 6 g sweet paprika; 4 g ground cumin; 2 g ground ginger; 1 g turmeric; 20 g preserved lemon peel, rinsed and finely chopped; 300 ml water; 2 g salt; 1 g black pepper; 10 g fresh parsley, chopped; 10 g fresh cilantro, chopped; 10 ml lemon juice

This loubia is soft, creamy, and fragrant, with white beans simmered in a warmly spiced tomato sauce brightened by preserved lemon and fresh herbs. It is comforting and rustic, yet lively and aromatic, with the olive oil giving the broth a silky finish.

45 min

2 servings

476 kcal

Moroccan

Ingredients

Bean stew base

480 gcooked white beans, drained
30 mlolive oil
120 gonion, finely chopped
12 ggarlic, finely minced
200 gripe tomato, grated or very finely chopped
20 gtomato paste
6 gsweet paprika
4 gground cumin
2 gground ginger
1 gturmeric
20 gpreserved lemon peel, rinsed and finely chopped
300 mlwater
2 gsalt
1 gblack pepper

To finish

10 gfresh parsley, chopped
10 gfresh cilantro, chopped
10 mllemon juice

Instructions

1
Prepare all the ingredients first: finely chop the onion, mince the garlic, grate or finely chop the tomato, rinse the preserved lemon peel if very salty, and chop the herbs. Keeping everything ready makes the stew come together quickly and prevents the garlic and spices from overcooking.
2
Heat the olive oil in a medium saucepan or deep skillet over medium heat. Add the onion and cook for 4-5 minutes until softened and lightly golden at the edges. Stir often so it sweetens without browning too hard.
3
Add the garlic, paprika, cumin, ginger, turmeric, and black pepper. Stir for 30 seconds until fragrant; this brief blooming in oil deepens the flavor, but do not let the garlic darken.
4
Add the grated tomato, tomato paste, preserved lemon, and salt. Cook for 5-6 minutes, stirring regularly, until the tomato loses its raw smell and the mixture thickens into a concentrated base.
5
Stir in the cooked white beans and water. Bring to a gentle boil, then reduce to a steady simmer. Cook uncovered for 18-20 minutes, stirring occasionally and lightly crushing a small spoonful of beans against the side of the pan to naturally thicken the sauce. The stew is ready when the beans are fully hot and the sauce is rich but still spoonable.
6
Turn off the heat and stir in the parsley, cilantro, and lemon juice. Taste and adjust the seasoning if needed; preserved lemon varies in saltiness, so a final taste is important.
7
Let the loubia rest for 2 minutes before serving. Spoon into warm bowls and serve with crusty bread or over couscous if you like.

Nutrition per serving

476 kcal

Calories

18g

Protein

52g

Carbs

23g

Fat

14g

Fiber

Notes

•Using cooked canned white beans keeps the dish within 45 minutes; rinse and drain well for the cleanest flavor.
•If you prefer a looser, soupier loubia, add 50-100 ml more water during simmering.
•Preserved lemon is potent: use peel only, not too much pulp, for a balanced Moroccan flavor.
•A pinch of hot paprika or chili can be added if you want gentle heat.

Background

Loubia is a beloved Moroccan home-style bean stew, often prepared with white beans simmered in tomatoes, olive oil, garlic, and warming spices. It is especially associated with everyday family cooking, where simple pantry ingredients are turned into a hearty, deeply flavored meal. Versions vary by region and household, with some including meat and others, like this one, remaining fully plant-based.

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