LOUBIA

Loubia : Moroccan White beans stew

This classic, delicious dish is much loved in Moroccan homes. Despite the simplicity, however, it really packs a lot of earthy Moroccan flavor, where the beans and zesty tomato-based sauce are traditionally scooped up with bread.

What you need

• 2 Canned of Cannellini Beans Rinse & Drained 

• 2 Tomatoes Peeled and Diced 

• 4 Tablespoons Extra virgin olive oil

• 1 Large Onion, diced or grated 

• 2 Cloves Garlic minced

• ½ Teaspoon of Salt

• 1 Tablespoon Freshly Ground Cumin 

• 2 Tablespoons Fresh Ginger minced 

• 1 Large Pinch Ground Turmeric 

• 2 Teaspoons of Aleppo Pepper 

• ¼ Cup Chopped Cilantro 

• ¼ Cup Fresh Chopped Parsley  

• 2 Cups Water

How to make it

Heat, drizzle the olive oil in your heavy Cocotte pan. Transfer and sweat the onions for a few minutes.

Add the garlic, ginger, salt and cook for 2 minutes then add the tomato paste. Stir.

Add the beans, tomato sauce, spices, herbs and pour enough fresh water to cover the beans. 

Bring to a gentle simmer and allow to cook, covered, until the Cannellini are tender around 35 more minutes. Stir occasionally.

Adjust the seasoning if desired, and serve warm with fresh crispy bread.

NOTE

 * The quantities of salt and pepper are based on personal preference.