Description
Hearty loubia brings authentic Moroccan flavors to comfort meals with tender white beans and rich spices. Warm spoon-tender legumes create a satisfying meal you’ll crave on cool evenings.
Ingredients
Scale
- 1 can (15 oz or 425 g) white beans (Cannellini, Navy, Great Northern), drained
- 4 ripe tomatoes, chopped
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 tbsps olive oil
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp paprika powder
- 0.5 tsp smoked paprika powder (optional)
- 0.33 tsp turmeric
- 1 cup vegetable broth (for conventional pot)
- 1.5 – 2 cups vegetable broth (for instant pot)
- Dash of salt
- Dash of black pepper
- 0.75 cup dry white beans (Cannellini, Navy, Great Northern), soaked overnight
Instructions
- Aromatics Preparation: Heat olive oil in a large pot over medium heat, sautéing finely chopped onions and minced garlic until translucent and fragrant.
- Tomato Foundation: Add diced tomatoes and cook until they break down, creating a robust sauce base for the stew.
- Spice Infusion: Incorporate ground cumin, paprika, smoked paprika, turmeric, salt, and black pepper, stirring to distribute the spices and intensify their flavors.
- Liquid Incorporation: Pour in vegetable broth and tomato paste, then add drained white beans, mixing thoroughly to combine all ingredients.
- Simmering Process: Allow the stew to gently simmer, reducing heat and letting flavors meld together while the sauce thickens to a luxurious consistency.
- Final Touches: Adjust seasoning to taste and garnish with freshly chopped cilantro or parsley for a vibrant finish.
- Serving Suggestion: Plate the hot stew alongside warm pita or naan bread for a complete Moroccan-inspired meal.
Instant Pot Variation:
- Bean Preparation: Soak dried white beans overnight in water, then drain before cooking.
- Sauté Base: Use Instant Pot’s sauté function to create a flavorful foundation with olive oil, onions, and garlic.
- Sauce Development: Add diced tomatoes, spices, vegetable broth, and tomato paste, stirring to combine with soaked beans.
- Pressure Cooking: Secure lid and cook on high pressure for 17 minutes to ensure beans are perfectly tender.
- Pressure Release: Allow natural pressure release for 15 minutes, then carefully vent any remaining pressure.
- Consistency Adjustment: If needed, use sauté mode to reduce and thicken the stew.
- Finishing Touch: Garnish with fresh herbs and serve with warm bread for a comforting meal.
Notes
- Soak Beans Smartly: Overnight soaking dramatically reduces cooking time and helps eliminate digestive discomfort by breaking down complex sugars.
- Spice Balance Matters: Toasting spices briefly before adding liquids intensifies their flavor profile, creating deeper and more robust taste dimensions.
- Liquid Adjustment Key: Different bean varieties and cooking methods require varying liquid quantities, so monitor and add broth gradually to prevent dryness or excess moisture.
- Herb Freshness Boosts: Adding fresh herbs at the end preserves their vibrant flavor and nutritional potency, transforming the dish’s overall sensory experience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (Stovetop) / 45 minutes (Instant Pot, including soaking time)
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: 5
- Calories: 220
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 10 g
- Protein: 9 g
- Cholesterol: 0 mg