Loubia

Nutrition · per serving

Steps

1. 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.

   120 g onion, finely chopped12 g garlic, finely minced200 g ripe tomato, grated or very finely chopped20 g preserved lemon peel, rinsed and finely chopped10 g fresh parsley, chopped10 g fresh cilantro, chopped
2. 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.

   30 ml olive oil120 g onion, finely chopped
3. 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.

   12 g garlic, finely minced6 g sweet paprika4 g ground cumin2 g ground ginger1 g turmeric1 g black pepper
4. 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.

   200 g ripe tomato, grated or very finely chopped20 g tomato paste20 g preserved lemon peel, rinsed and finely chopped2 g salt
5. 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.

   480 g cooked white beans, drained300 ml water
6. 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.

   10 g fresh parsley, chopped10 g fresh cilantro, chopped10 ml lemon juice
7. 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.

Origin & History

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.