Craving a comforting, flavorful dish that’s easy to make? Look no further than Moroccan Loubia! This traditional one-pot white bean stew is a Moroccan classic, combining simple ingredients with aromatic spices for a satisfying and healthy meal. In this video, we’ll guide you step-by-step to prepare the perfect Loubia, rich in flavor and packed with nutrients. Welcome to the channel! Today, I'm excited to share with you a traditional Moroccan recipe that's both hearty and delicious—Loubia, also known as poor people's caviar. This white bean stew is a staple in Moroccan cuisine, known for its rich flavors and simple ingredients. Perfect for a cozy dinner, this one-pot wonder will fill your kitchen with irresistible aromas. We'll start by soaking 500 grams (or a pound) of white beans overnight to ensure they cook perfectly. Then, we'll walk you through the process of preparing our spices and other ingredients, including fresh garlic, onions, parsley, and cilantro. To elevate the flavor of our stew, we'll be using a combination of cumin, turmeric, ginger, and sweet paprika, along with a good-quality tomato puree. We'll also add bones for an extra depth of flavor—bone marrow and fat are far superior to any store-bought stock!
Soak the beans
Measure 500 g / 1 lb white beans.
Soak overnight in 1.5 L hot water (or several hours) until plumped.
Drain before cooking.
Prep spices & aromatics
Spices: 2½ tsp salt, ½ tsp black pepper, 1½ tsp turmeric, 2 tsp cumin, 1½ tsp ginger, 2 tsp sweet paprika.
Aromatics: 250 g grated & well-drained onion, 4 crushed garlic cloves.
Tomato: 400 g tomato purée (chunky brand), 40 g tomato paste.
Herbs: 4 Tbsp mixed parsley + cilantro, chopped.
Optional heat: 1 long red chili.
Flavor boosters (optional but great)
Marrow/stock bones: a few pieces for depth (highly recommended).
Olive oil: ~120 ml (be generous).
Build the base (pressure cooker/Instant Pot or Dutch oven)
Medium-high heat: add bones, then olive oil and garlic; toss to render fat & perfume oil.
Add onions + all spices; sauté briefly until fragrant.
Stir in tomato purée.
Add beans & water
Tip in drained beans.
Add 900 ml warm water.
Mix well, scraping the bottom so nothing sticks.
Cook until tender
Pressure cooker/Instant Pot: cook 40–45 min at pressure, shaking/stirring the bottom once or twice if possible.
Regular pot/Dutch oven: simmer ~1½–2 hrs, stirring occasionally, adding splashes of water as needed.
Depressurize & enrich
Quick-cool the pressure cooker under cold water; open safely.
Stir in parsley + cilantro and tomato paste; mix thoroughly.
Nestle the whole red chili on top to steam (optional).
Reduce to your favorite consistency
Simmer uncovered until the sauce tastes concentrated and coats beans.
Taste & adjust salt/pepper/spice.
Check doneness & finish
Beans should smash easily with a spoon yet hold shape.
Fish out bones; keep any marrow in the sauce.
Drizzle a last thread of olive oil.
Serve
With Moroccan bread, olives, and harissa on the side for heat.
Great as a main or hearty side; budget-friendly, freezer-friendly.
