Moroccan cuisine · Soups & Stews

Loubia (White Beans)

White beans slow-braised in tomato, garlic and cumin, served with plenty of olive oil and cilantro.

Ingredients · for 4 servings

• 300 g white beans (dried)
• 1 onion
• 4 garlic cloves
• 3 tomatoes
• 2 tbsp tomato paste
• 1 tsp sweet paprika
• 1 tsp cumin
• 1/2 tsp ground ginger
• 5 tbsp olive oil
• 1/2 bunch cilantro
• 1 flatbread (for serving)
• Salt, pepper

Instructions

1. Soak the white beans overnight in plenty of cold water, then drain and rinse thoroughly the next day.
2. Cover the beans with 1.5 l fresh water and simmer gently for 45 min until almost tender — don't salt yet, or the skins will stay tough.
3. Finely dice the onion, chop the garlic, and sauté both in 3 tbsp olive oil over medium heat for 5 min until translucent.
4. Add the tomato paste, paprika, cumin and ginger and cook for 1 min, then stir in the diced tomatoes and simmer for 5 min.
5. Add the sauce to the beans, season with salt and pepper, and braise uncovered for another 25–30 min, until the beans are creamy and the sauce clings thickly to the spoon.
6. Sprinkle with chopped cilantro, drizzle with the remaining olive oil, and serve with warm flatbread for scooping.