Moroccan White Bean Stew (Loubia) Recipe
Loubia is a hearty Moroccan white bean stew made with tender white beans simmered in a flavorful tomato and spice-infused sauce. This traditional dish, prepared either on the stovetop or in an Instant Pot, combines aromatic spices like cumin, paprika, and turmeric with fresh tomatoes, garlic, and onions to create a comforting and wholesome meal. Perfect served with fresh herbs and warm pita or naan bread, Loubia is a delicious vegan stew that highlights the vibrant flavors of Moroccan cuisine.
- Prep Time: 10 minutes (plus overnight soaking for dry beans)
- Cook Time: 20 minutes stovetop; 17 minutes Instant Pot pressure cook plus 15 minutes natural release and 5-10 minutes simmering
- Total Time: 30 minutes stovetop; about 1 hour Instant Pot including soaking and pressure release
- Yield: 4 servings 1x
- Category: Stew
- Method: Stovetop and Instant Pot (Pressure Cooking)
- Cuisine: Moroccan
- Diet: Vegan
Ingredients
Scale
Spices and Aromatics
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 4 ripe tomatoes, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika powder
- ½ teaspoon smoked paprika powder (optional)
- ⅓ teaspoon turmeric
- 1 tablespoon tomato paste
- Dash of salt & black pepper
Conventional Pot (Stovetop) Ingredients
- 1 can (15 oz / 425 g) canned white beans (Cannellini, Navy, or Great Northern), drained
- 1 cup (230 ml) vegetable broth
Instant Pot Ingredients
- ¾ cup (140 g) dry white beans (Cannellini, Navy, or Great Northern), soaked overnight and drained
- 1 ½ – 2 cups (345 – 460 ml) vegetable broth
Instructions
- Prepare Aromatics: Heat olive oil in a large pot or Instant Pot on sauté mode over medium heat. Add finely chopped onion and garlic, cooking while stirring until the onion becomes translucent and soft.
- Cook Tomatoes: Add chopped ripe tomatoes to the pot and let them simmer for about 5 minutes until they soften and release their juices.
- Add Spices: Stir in ground cumin, paprika, smoked paprika (if using), turmeric, salt, and black pepper. Cook for an additional minute to allow the spices to bloom and release their aroma.
- Add Beans and Broth (Conventional Pot): For stovetop cooking, add drained canned beans, vegetable broth, and tomato paste. Stir to combine and let it simmer for 5-10 minutes until the stew thickens slightly. Adjust seasoning as needed.
- Add Beans and Broth (Instant Pot): For Instant Pot cooking, add soaked and drained beans, vegetable broth, and tomato paste to the sautéed mixture. Secure the lid, set the valve to the sealing position, and pressure cook on high for 17 minutes.
- Pressure Release (Instant Pot): After cooking completes, allow the Instant Pot to naturally release pressure for 15 minutes, then carefully perform a quick release by turning the valve to venting to release any remaining pressure.
- Thicken Sauce (Instant Pot): If the stew is still watery after pressure cooking, use the sauté mode and simmer uncovered until the sauce thickens to your liking. Taste and adjust seasoning.
- Serve: Garnish with fresh chopped herbs like cilantro or parsley. Serve the Loubia hot, accompanied by pita or naan bread for a traditional Moroccan meal.
Notes
- Soaking dry beans overnight helps reduce cooking time and improves digestibility for the Instant Pot method.
- You can use canned beans for convenience with the stovetop version.
- Smoked paprika adds a subtle smoky flavor but can be omitted if unavailable.
- Adjust the amount of vegetable broth based on desired stew thickness.
- Serve hot with fresh herbs and warm bread for the authentic Moroccan experience.
Keywords: Loubia, Moroccan white bean stew, vegan stew, white beans, cumin, tomato stew, Instant Pot Moroccan recipe, stovetop bean stew
