Loubia (White Bean and Tomato Stew)

Name: Loubia (White Bean and Tomato Stew)
Prep time: 10 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: moroccan
Ingredients: 3 tablespoons olive oil; 2 medium yellow onions, halved and sliced; 1 pound cannellini beans, soaked overnight and drained (see Tip); 1/2 (14-ounce) can crushed San Marzano tomatoes (or 2 medium tomatoes, cored and diced into ½-inch pieces); 4 garlic cloves, peeled and grated; 3 tablespoons finely chopped parsley; 2 teaspoons sweet paprika; 1 teaspoon ground ginger; 1 teaspoon ground turmeric; 1 1/2 teaspoons fine sea salt or more to taste; 2 1/2 cups vegetable stock; Bread, for serving; 4 tablespoons olive oil; 1 tablespoon finely chopped flat leaf parsley; 1 1/2 teaspoons white wine vinegar; Pinch fine sea salt; Pinch granulated sugar

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(354)
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.

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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

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Preparation

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.
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).
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.
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.

Ratings

5 out of 5

354 user ratings

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Comments

Laura M2 years ago

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.

lctw2 years ago

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.

Richard2 years ago

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.

quaas2 months ago

Excellent. Added some mild chorizo. Served with parsley oil. delicious and easy.

JG2 months ago

Made the bean soup yesterday as written but added 2 small purple sweet potatoes, used TJ’s miso soup for veggie broth plus water, can of 14 oz diced tomatoes and a smoky sweet paprika after soaking cranberry beans overnight. Very good!

Lori Ott2 months ago

This turned out like baked beans! So delicious.

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