Moroccan Stewed White Beans Recipe

I created a Moroccan Loubia that turns canned white beans and a handful of spices into a fragrant Middle Eastern stew whose simple pantry secrets you’ll want to read.

I keep coming back to this Moroccan Loubia because it kind of surprises me every time — simple pantry stuff turns into something bold and oddly addictive. Using canned white beans and diced tomatoes, the stew thickens into silky, saucy beans that somehow taste way more complicated than they are.

I toss it into my rotation when I want something fast but not boring, and it sits right between my Bean Stews posts and the Stews From Around The World ideas I mess around with. If you like food that feels clever without trying too hard, this one will make you curious.

Ingredients

• White beans brings lots of fiber and plant protein, creamy texture and mild nutty flavor.
• Olive oil add healthy monounsaturated fats, richness and a slightly fruity finish.
• Onion give sweetness when cooked, depth and natural umami that rounds things out.
• Garlic punchs up the savory notes, a warm sharpness that wakes up the dish.
• Canned tomatoes supply acidity, body and lycopene, balancing richness and keeping it bright.
• Lemon juice add fresh bright acidity, helps lift flavors and cut through oil.
• Cumin and paprika bring warm earthiness, smoky sweet notes and Moroccan character.
• Fresh herbs finish with green peppery brightness, aroma and a clean finish.

Ingredient Quantities

• 3 (15 oz) cans white beans (cannellini or navy), drained and rinsed
• 2 tablespoons extra virgin olive oil
• 1 medium yellow or brown onion, finely chopped
• 3 garlic cloves, minced
• 1 (14 oz) can diced tomatoes with juices
• 2 tablespoons tomato paste
• 1 cup low sodium vegetable broth or water
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/4 to 1/2 teaspoon cayenne pepper or 1 teaspoon harissa paste, optional
• 1 teaspoon kosher or sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 1/4 cup fresh cilantro or flat leaf parsley, chopped

How to Make this

1. Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat, add 1 finely chopped medium onion and a small pinch of salt, cook until soft and starting to brown about 6 to 8 minutes, stir often so it dont stick; add 3 minced garlic cloves in the last minute and stir.

2. Push the onion to the side or lower the heat and stir in 2 tablespoons tomato paste, 1 teaspoon ground cumin, 1 teaspoon sweet paprika, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cinnamon and 1/4 to 1/2 teaspoon cayenne (or 1 teaspoon harissa paste) if using; cook 30 to 60 seconds until fragrant to bloom the spices.

3. Pour in one 14 ounce can diced tomatoes with their juices, scrape up any browned bits from the bottom, stir and let the mixture bubble for 2 to 3 minutes so it reduces slightly.

4. Add 3 (15 oz) cans white beans, drained and rinsed, and 1 cup low sodium vegetable broth or water, stir to combine and bring to a gentle simmer.

5. Simmer uncovered 15 to 20 minutes until the sauce thickens and flavors meld, stirring now and then. For a creamier texture mash about a cup of the beans against the side of the pot with your spoon, then stir back in.

6. Season with 1 teaspoon kosher or sea salt and 1/2 teaspoon freshly ground black pepper, taste and adjust salt or heat as needed. If it seems too thick add a splash more broth or water.

7. Turn off the heat and stir in 1 tablespoon fresh lemon juice to brighten everything up, then fold in 1/4 cup chopped fresh cilantro or flat leaf parsley.

8. Serve hot with crusty bread, rice, or over roasted vegetables, drizzle a little extra olive oil if you like. Leftovers get even better the next day so make extra.

Equipment Needed

1. Large pot (6 to 8 quart) for cooking and simmering
2. Wooden spoon or heatproof spatula for stirring so it dont stick
3. Chef’s knife for chopping onion, garlic and herbs
4. Cutting board
5. Can opener for tomatoes and beans
6. Measuring spoons and a 1 cup measuring cup
7. Fine mesh colander or sieve to drain and rinse the beans
8. Potato masher or sturdy spoon to mash some beans for creaminess

FAQ

Moroccan Stewed White Beans Recipe Substitutions and Variations

• 3 (15 oz) cans white beans: swap for about 4 1/2 cups cooked dried cannellini or great northern beans, or use 3 cans chickpeas (garbanzo) for a nuttier, firmer bite.
• 2 tablespoons extra virgin olive oil: use avocado oil or light olive oil 1:1, or try 2 tbsp melted ghee for a richer, slightly buttery flavor.
• 1 (14 oz) can diced tomatoes + 2 tablespoons tomato paste: replace with 2 cups crushed tomatoes or passata plus 1 tbsp tomato paste, or 2 cups fresh chopped ripe tomatoes with a splash of water if you got fresh ones.
• 1/4 to 1/2 teaspoon cayenne or 1 teaspoon harissa paste: substitute with 1/2 to 3/4 teaspoon smoked paprika plus a pinch of red pepper flakes, or 1 teaspoon sriracha for a saucier heat.

Pro Tips

1. Toast and cook the spices with the tomato paste so they really open up, you’ll smell the difference, but watch the heat or they burn fast; if the paste darkens and clings to the pan thats what you want, it adds big savory depth.

2. For silkier texture, puree about a cup of the beans or use an immersion blender on low, or stir in a little of the starchy can liquid instead of plain water, just taste first because that liquid can be salty so go slow.

3. Take your time on the onions, cook them low and slow till they’re deeply golden, it builds flavor way more than rushing, and only add garlic at the very end so it doesnt go bitter.

4. Brighten at the finish and save room for adjustments, add the lemon juice at the end and a drizzle of good olive oil, let the stew sit a few hours or overnight for even better flavor, reheat gently and add a splash of broth if it gets too thick.