Loubia Moroccan White Bean Stew Recipe

In Morocco, we do not play when it comes to white beans, it’s a traditional stew that we grow up eating, you have to eat it at least twice a month in your house, and if you want to take to the next level, you’ll find plenty of shops that specialize in it. A lot of moroccans, espcially men like to eat Loubia (White Beans Stew with Tomatoes) for breakfast, and you’ll find them often linening up in front of the local shops to get a their hot bowl of stew.

What’s even more amazing, is that you’ll find some small shops in the old cities like Marrakech and Fez, where some men who specialize in preparing this delicious stew have inherited their recipes from their fathers or grandfathers, as well as their shops, so they strive to keep the tradition alive, and will never agree to share their secret ingredients with you. They’ll serve you a hot plate of Loubia (White Beans Stew) with a drizzle of olive oil, and loaf of moroccan bread (Khobz) and once you taste, you’ll forget where you are for a few minutes until you devour that dish.

Tips:

• The preserved lemon is not necessary, you don’t have to use it if you don’t want to. I love lemons, and I love the taste it adds to my Loubia, so it’s a staple in my recipe.
• If you are not vegan or vegetarian, you can also throw some pieces of meat in their, lamb or beef, both will taste great.
• Don’t ever use canned beans for this recipe, the whole point of using dry beans that have been soaked is that the beans will cook on low heat for a long time and absorb all those flavors, which is something that you can’t achieve with canned beans.