Moroccan Loubia (White Bean Stew)

1Preparation

1. Soak the beans overnight in plenty of cold water, then drain and rinse.
2. Grate the onion and tomatoes and crush the garlic.

2Cooking

1. Put the beans in a pot with the water and simmer gently until they begin to soften.

   🔥 low heat⏱ 45 min timer
2. Add the oil, onion, garlic, tomatoes, tomato paste and spices, and stir well.

   🔥 medium heat⏱ 2 min timer
3. Simmer half-covered until the beans are completely tender and the sauce is thick, red and glossy.

   🔥 low heat⏱ 45 min timer
4. Add salt, taste, and cook for 2 more minutes.

   🔥 low heat⏱ 2 min timer

3Serving

1. Ladle into deep bowls and sprinkle with parsley, coriander and a pinch of cumin.
2. Serve with Moroccan bread and a drizzle of olive oil.

💡 Tips & common mistakes

• Common mistake: salting the beans at the start of boiling, which slows their softening. Add salt at the end.
• Test doneness by squashing a bean between your fingers — it should be creamy inside.
• As a shortcut, use 4 cups of canned beans and simmer them in the sauce for just 25 minutes.

🔁 Substitutions

• Add 250 g of cubed beef at the start of cooking for a meat version.