Vegan Loubia (Moroccan Stewed White Beans) (WFPB)by Adam Sobel
Loubia is here to make you go "beananas" with every nourishing spoonful. You will wonder where this recipe “bean” has been all your life. Check out the complete step-by-step guide to making this Loubia (Moroccan Stewed White Beans), along with information about modifying it to suit different dietary needs. This recipe was contributed by Chef Adam Sobel from The Cinnamon Snail, a vegan and kosher caterer located in New Jersey.
2 tablespoons olive oil
1 medium yellow onion, diced
2 cloves garlic minced
2 tablespoons minced fresh parsley
2 medium size beefsteak tomatoes, diced
1 ½ teaspoons smoked paprika
1 teaspoon ground cumin
¼ teaspoon turmeric powder
½ teaspoon crushed red pepper flakes
2 dried chilies (opțional)
2 cups unsalted vegetable stock
¾ teaspoon salt, or to taste
15 oz. canned cannellini beans, drained and rinsed.
- Heat the olive oil in a large pot over medium heat.
- After 90 seconds, when the oil is hot, add the diced yellow onion to the pot. Sauté for about four minutes until translucent and fragrant.
- Stir in minced garlic and fresh parsley. Cook for two minutes, stirring to prevent the garlic from burning.
- Add the diced tomatoes and continue to sauté for four or five minutes until the tomatoes start to break down.
- Stir in the smoked paprika, ground cumin, turmeric powder, and crushed red pepper flakes. These spices will give the Loubia its distinctive Moroccan flavors.
- Optionally, add dried chilies to add heat. Adjust the amount according to your preference.
- Pour unsalted vegetable stock into the pot, raise the heat to high, and bring the pot to a boil.
- Season with salt, to taste.
- Gently stir in drained and rinsed cannellini beans, ensuring they are well-coated with the sauce.
- Taste and adjust the seasoning if needed.
- Serve hot, garnished with fresh parsley if desired. Enjoy with crusty bread or grilled pita.