By Petronilla Picca
Loubia (Moroccan Stewed Beans)
If you like beans you’re going to love this dish. A beautiful Moroccan recipe with credit to lahbco.
Updated at: Wed, 16 Aug 2023 23:52:55 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Nutrition per serving
Calories2788.3 kcal (139%)
Total Fat126 g (180%)
Carbs302.4 g (116%)
Sugars30.1 g (33%)
Protein118.2 g (236%)
Sodium5741.3 mg (287%)
Fiber81 g (289%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1 lbdry cannellini beans
soaked overnight and drained, sub with about 4 cans of drained cannellini beans
3tomatoes
ripe, rinsed and grated, sub with 1 15-ounce can of hand crushed tomatoes
1yellow onion
medium, diced
6garlic cloves
minced
½ cupolive oil
3 tablespoonsfresh parsley
chopped
3 tablespoonsfresh cilantro
chopped
1 tablespoonkosher salt
plus more to taste
2 tablespoonstomato paste
½ tablespooncumin
2 teaspoonsginger
1 teaspoonscinnamon
½ teaspoonnutmeg
½ teaspooncayenne pepper
optional
2 quartswater
to start
0.5juice of lemon
parsley
chopped, for garnish
lemon zest
for garnish
extra-virgin olive oil
for garnish
Instructions
Step 1
1. Begin by soaking your beans overnight, use a large bowl (as the beans will expand). Prepare vegetables, aromatics, and spices. Grate tomatoes and dice your onion, mince your garlic. Chop your parsley and cilantro, and add your spices to a dish. Set everything aside.
Step 2
2. In a large pot, heat olive oil over medium heat. Add the onions and garlic, sauté until slightly softened and translucent. Add the tomato paste and spices (ginger, cinnamon, nutmeg, cumin, and cayenne pepper). Sauté the spices and tomato paste for about 30 seconds constantly stirring to allow the spices to bloom and become fragrant.
Step 3
3. Add the beans, grated tomato (or canned tomato if using), 2 quarts of water, chopped parsley/cilantro, and about 1 tablespoon of kosher salt.
Step 4
4. Bring the beans to a boil over medium-high heat. Reduce to a simmer, cover, and let simmer for about 30 minutes. After 30 minutes, the beans should have begun to soften a bit. Taste the broth and adjust the seasoning by adding more salt (if needed), or any other spices like cinnamon, cumin, ginger, nutmeg, or cayenne per your personal preference.
Step 5
5. Cover and let simmer for an additional 30 minutes. Stir again and test the texture of the beans. If still slightly tough, cover and let simmer for an additional 30 minutes.
Step 6
6. Traditionally, Loubia is served as more of a saucy tomato-bean stew. However, I prefer a thicker stew, and to achieve this texture, let the stew simmer for about 20 minutes, uncovered. Using a wooden spoon, lightly mash or crush the beans. This will create a creamier texture with some whole and broken beans for the diversity of texture and shape (we love this!)
Step 7
7. Before serving, squeeze the juice of 1/2 lemon into the stew. (This is not traditional but I love the added acidity)
Step 8
8. Plate the beans. Garnish with a drizzle of extra-virgin olive oil, chopped fresh parsley, lemon zest. Serve with crunchy bread.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
