Description
Moroccan loubia brings hearty white bean comfort straight from North African kitchens. Simmered with fragrant spices and tender meat, this stew invites you to savor rich culinary traditions in one satisfying bowl.
Ingredients
Scale
Main Ingredients:
- 1 15 ounces (425 grams) can white beans (Cannellini, Navy, Great Northern), drained
- 4 ripe tomatoes, chopped
- 1 onion, finely chopped
- 3 cloves of garlic, finely chopped
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon paprika powder
- ½ teaspoon smoked paprika powder (optional)
- ⅓ teaspoon turmeric
- Dash of salt
- Dash of black pepper
Liquid and Cooking Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 cup vegetable broth (for conventional pot)
- 1 ½ – 2 cups vegetable broth (for instant pot)
Optional Alternate Cooking Method Ingredient:
- ¾ cup dry white beans (Cannellini, Navy, Great Northern), soaked overnight
Instructions
- Warm olive oil in a spacious cooking vessel over moderate heat, creating a shimmering base for the aromatic ingredients.
- Introduce finely chopped onions and minced garlic, gently sweating them until the onions become translucent and release their fragrant essence.
- Incorporate diced tomatoes into the softened aromatics, allowing them to break down and create a rich, saucy foundation for the stew.
- Sprinkle in a harmonious blend of ground cumin, paprika, smoked paprika, turmeric, salt, and black pepper, stirring to awaken the spices’ deep, complex flavors.
- Pour in vegetable broth and tomato paste, then fold in the drained white beans, creating a cohesive and flavorful mixture.
- Let the stew gently simmer, allowing the flavors to meld and the sauce to thicken to a luxurious consistency.
- Taste and fine-tune the seasoning, ensuring a perfectly balanced flavor profile.
- Garnish with a generous handful of freshly chopped cilantro or parsley, adding a burst of freshness and color.
- Serve piping hot alongside warm pita or naan bread for a complete and satisfying meal.
Instant Pot Method:
- Prepare dried white beans by submerging them in water overnight, ensuring they are completely covered to soften and reduce cooking time.
- Activate the Instant Pot’s sauté function, adding olive oil to create a hot cooking surface.
- Introduce finely chopped onions and minced garlic, sautéing until they become soft and translucent, releasing their aromatic qualities.
- Add diced tomatoes, allowing them to soften and break down into a rich, saucy base.
- Sprinkle in a carefully curated blend of ground cumin, paprika, smoked paprika, turmeric, salt, and black pepper, stirring to distribute the spices evenly.
- Combine vegetable broth, tomato paste, and the previously soaked and drained beans, creating a harmonious mixture.
- Secure the lid, set the Instant Pot to high pressure, and cook for 17 minutes to ensure perfectly tender beans.
- Allow natural pressure release for 15 minutes, then carefully vent any remaining pressure.
- If the sauce appears too thin, activate the sauté mode to reduce and thicken the stew to the desired consistency.
- Finish by garnishing with fresh herbs and serving alongside warm bread for a comforting and flavorful meal.
Notes
- Soak dry beans overnight to ensure tender, creamy texture and reduce cooking time.
- Choose white beans like cannellini or great northern for authentic Moroccan flavor profile.
- Toasting spices briefly intensifies their aromatic qualities and deepens overall taste.
- Vegetable broth can be substituted with water, but flavor might be less complex.
- Fresh herbs like cilantro or parsley add brightness and freshness to the hearty stew.
- Instant Pot method cuts traditional cooking time while maintaining rich, traditional taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: 4
- Calories: 220
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0 mg