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Succulent and tasty, stewed white beans «loubia» is one of the most popular dishes in Morocco. It is made with simple ingredients like tomato, onion, garlic, herbs, and spices. If you visit food cites such as Marrakech and Tangier, you will discover to what degree Moroccans love this amazing traditional food!
Besides onion and tomato sauce, «loubia» can be prepared with fresh meat, beef or lamb. The meat, in this case, should be browned in olive oil using a skillet before adding it with the ingredients. You can, also, add vegetables to vary this saucy dish like carrot (cut into rings) or pumpkin (cut into pieces).
Loubya dish is substantial enough to serve as a main course paired with bread. It can, also, serve as a side, accompanied with merguez, grilled meat, skewers, fried fish …
In this article, I will share with you an easy recipe for Moroccan stewed white beans. The white beans in this simple recipe, are cooked in tomato sauce and generously seasoned with herbs and spices. It is tasty, economic, and so comforting!
How to make Moroccan White Haricot Beans, Loubia:
- Yield: 2 to 3 Persons
- Cuisine: Moroccan
- Cook time: 1 1/4 hr in a heavy-bottomed pot
- Course: Main/Starter
- Prep time: 10 min
- Cook time: 45 min in a pressure cooker
The white beans should be soaked overnight in a large volume of water, then drained before cooking.
- 1 cup dry white beans, soaked and drained
- 1 large onion, finely chopped
- 1 large tomato, peeled, seeded, and chopped
- 1/2 tablespoon tomato paste
- 2 tablespoons extra virgin olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ginger
- 1/2 teaspoon turmeric
- 3 cloves of garlic, pressed
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh coriander
- Salt, to taste
- I (or 2) small chili pepper, optional
- In a heavy-bottomed pot or pressure cooker (If you like to make the cooking process faster), place the white beans, add the onion, garlic, tomato sauce, spices, and a little bit of salt (you will adjust it later).
- Drizzle the extra virgin olive oil, mix the ingredients, and cover with water. The rule is 2 volumes of water for 1 volume of beans (the sauce in your “loubia” should be thick and not watery).
- Now, place the pot on your stovetop and, over high heat, bring the liquids to a boil.
- Add the tomato paste, parsley, coriander, stir, cover, and simmer over medium heat for about 1 1/4 hour (about 45 minutes in the pressure cooker) until “loubia” is tender and the sauce is thick. Check occasionally and add water if you notice that the beans still need liquids.
- About 5 minutes before you finish cooking, Adjust the seasoning and add the chili pepper (you can add chili pepper earlier if you love spicy food).
- Let your beans rest for about 10 minutes before serving. This helps the sauce thicken and beans absorb more flavors.
- Serve “loubia” warm with bread.
Cooked white beans freeze very well! Use airtight freezer bags or boxes to store the leftovers. You can, also, double the recipe and keep aside for another day. Adjust the ingredients to the quantity when preparing and add a little water when reheating.
This classic provides all the unique flavors and aromas linked to Moroccan food. It is one of the best choices when you need a yummy satisfying recipe.
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