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a bowl of loubia

Loubia (Moroccan Stewed White Beans)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Salima Benkhalti
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Entree, Dinner, Lunch, Main Dish
  • Method: Stewed
  • Cuisine: Moroccan, North African
  • Diet: Vegan


Today we are making Loubia, a Moroccan dish made with stewed white beans, tomato, onions, garlic, herbs, and a blend of warm spices. This easy to make but super satisfying vegan recipe is a popular main dish and entree across North Africa and the Middle East. 


  • 2 tbsp olive oil
  • 1 small yellow onion, grated
  • 2 tomatoes, grated
  • 4 cloves garlic, minced
  • 3 cans Cannellini beans, rinsed and drained
  • 2 tbsp parsley, minced
  • 2 tbsp cilantro, minced
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp ginger
  • 1/8 tsp cayenne
  • 2 cups water
  • 1 tbsp tomato paste


  1. Sauté veggies. Heat oil in a stock pot over medium heat. Add onions and sauté until they begin to turn translucent. Add garlic and cook until fragrant before tossing in grated tomatoes and spices. Sauté for a few minutes, or until the seasonings begin to bloom.
  2. Add herbs, beans, tomato paste and water. Add the parsley, cilantro, beans (see note if using dried beans), tomato paste, and water, bring everything to a boil before lowering to a simmer and covering. Stew for 30 minutes, or until the sauce has thickened.
  3. Taste & serve. Taste to see if it needs any additional seasoning. Serve with bread and a sprinkle of fresh parsley & cilantro.


If using dried Cannellini beans: use 1 lb (about 2 cups) and soak overnight before draining. Stew as instructed for about 1 hour, or until they are fully cooked, adding water if necessary.