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, especially men like to eat Loubia (White Beans Stew with Tomatoes) for breakfast, and you’ll find them often lining up in front of the local shops to get 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 a 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.

How to serve loubia

The Moroccan way is simple: a shallow bowl of hot beans, a good drizzle of olive oil on top, a pinch of cumin and a round of khobz for scooping. Add a little chili if you like heat. It’s a common breakfast in neighborhood shops, and you can read more about that in our Moroccan breakfast guide. On cold days it sits right next to the Moroccan soups we make all winter.

Soaking the beans

Soak dried white beans overnight in plenty of cold water, then drain and rinse them before cooking. They’ll cook faster and more evenly, and they’re easier on the stomach. Small white beans like navy beans or cannellini both work.

Storing leftovers

Loubia tastes even better the next day. Keep it in the fridge for 3 to 4 days, or freeze it for up to 3 months. Reheat on the stove with a splash of water.

Loubia FAQ

Is loubia vegan?

This version is. Some families add a few pieces of lamb or beef, which works well if you want a heartier stew.

What does the preserved lemon do?

It adds a salty, tangy, slightly floral kick you can’t get from fresh lemon juice. It’s optional, but if you have a jar, use it. Here’s how to make Moroccan preserved lemons.

Why shouldn’t I use canned beans?

Dried beans hold their shape and soak up the sauce as they cook. Canned beans are already soft, so they turn mushy and the stew doesn’t get the same flavor.

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