Loubia (Moroccan Slow Cooker Bean Stew)

This Moroccan Slow Cooker Bean Stew, also called Loubia is the ultimate comfort food full of flavor. Made with Cannellini Beans, tomatoes and spices, these slow cooker white beans recipe are sure to warm you up on a chilly fall or winter night.

If you ask me, beans make the ultimate vegan comfort food. If you tried my Georgian Lobio or White Bean Stew, you know that I'm right.

Loubia is a traditional Moroccan recipe. Just like Moroccan Almond Semolina Cookies, or Moroccan Semolina Pancakes, this slow cooker bean stew is simple yet so delicious.

Protein-packed Cannellini Beans are cooked low and slow along with the onion, garlic, tomatoes, and spices. There's nothing better than that.

Here's Why This Recipe Works

• it's made in a slow cooker, so you can dump all ingredients and then go about your day;
• white beans are an excellent source of plant-based protein as well as fiber. With this Moroccan slow cooker bean stew, you get a meal that is not only delicious but nutritious as well;
• the ingredients are simple and you might already have everything in your pantry

Ingredients

Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.

Ingredient Notes

• beans. Any white beans will work for the Loubia recipe. I usually buy dry Cannellini beans, but dry Navy or great Northern beans are also good choices. (Check out my collection of the best vegan Cannellini Beans recipes). Dried beans are often found in the Beans, Rice, and Assorted Grains aisle
• tomatoes. Any kind of tomatoes will work in this Moroccan slow cooker bean stew
• smoked paprika. Although this ingredient is not traditionally used in Moroccan stewed beans, I think adding a touch of smokiness works really well for slow cooker bean recipes.

🔪 Instructions

1. Start off with soaking your Cannellini beans. Rinse the beans and add them to a large bowl. Fill the bowl with water. It should cover the beans completely. Leave it on the counter for at least 8 hours or better overnight to expand.

2. The next day, drain all water from the beans and rinse them once again.
3. Grate the onion and tomatoes in small holes of a box grater.

4. In a bowl of your crock pot combine onion, tomatoes, garlic pushed through a garlic press, soaked beans, olive oil and all spices. Give it a stir.
5. Finally, add water, stir once again, cover your slow cooker with a lid, and cook for 5-6 hours on low or 3-4 hours on high.
6. Serve Loubia slow cooker bean stew with some crusty bread or over rice.

Expert Tip

This Loubia Moroccan slow cooker bean stew recipe uses ⅛ teaspoon of Cayenne pepper which is just right for most people. If you like your dishes on the spicier side, go ahead and add ¼ teaspoon of Cayenne pepper.

After your beans are ready, taste them and if necessary, add more salt. Proper seasoning is the key to the best Moroccan Bean Stew.

Now, cooked Loubia will have a lot of liquid. It will look more like bean soup.

If it's too much for you, just remove ½ or 1 cup of liquid from the stew and either discard it or use it for other cooking purposes.

Also, make sure the Moroccan beans are soft and cooked through. If the bean's skin is still tough, cook them for 30 more minutes.

Frequently Asked Questions

Recipe Variations

Although this humble Moroccan Loubia stew is flavorful enough and doesn't need any additional ingredients, you can certainly take it up a notch with the following ingredients.

• Vegetables. Add 2 chopped carrots for a hint of sweetness and/or 2 cups of fresh spinach. If you add spinach, make sure to add it the the very end, since you only need the spinach to wilt and it takes very fast, 1 to 2 minutes.
• Herbs. Add 1 teaspoon of dried thyme to give this Moroccan Beans a fresh and earthy flavor.
• Broth. You can also use a low-sodium vegetable broth instead of water.

Storage Tips

Moroccan slow cooker bean stew should be stored in the airtight container in the refrigerator for up to 5 days.

This Moroccan Loubia stew also freezes well. Divide it among freezer-friendly bags, lay flat in a freezer and freeze for up to 3 months.

Let the beans thaw overnight in the refrigerator, then simmer for a few minutes on the stovetop over a medium heat.

Serving Suggestions

Loubia is a humble yet very satisfying bean dish. Smoked paprika and cumin make it flavorful and comforting. That's why you can enjoy Moroccan Loubia recipe as a main meal with my 4-ingredients Flatbread or serve it over homemade rice or even pasta.

Since beans store really well, this Moroccan slow cooker bean stew is great for meal prep.

If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.

Similar Recipes

If you're looking for a quick overview of the recipe, please check out my Loubia web-story.

Recipe

Loubia Recipe (Moroccan Slow Cooker Bean Stew)

This Moroccan Slow Cooker Bean Stew, also called Loubia is the ultimate comfort food. Made with Cannellini Beans, tomatoes and spices, these slow cooker white beans recipe are sure to warm you up on a chilly fall or winter night.

5 from 4 votes

Print Pin Rate

Course: Entree, Main

Cuisine: Moroccan

Diet: Vegan, Vegetarian

Prep Time: 20 minutes minutes

Cook Time: 4 hours hours

Soaking time: 8 hours hours

Total Time: 8 hours hours 24 minutes minutes

Servings: 8

Calories: 269kcal

Author: Iryna

Equipment

• ▢
  Slow cooker

Ingredients

• ▢ 1 lb dried Cannellini beans
• ▢ ¼ c olive oil
• ▢ 1 large onion
• ▢ 3 medium tomatoes
• ▢ 5 cloves garlic peeled
• ▢ 2 teaspoon ground cumin
• ▢ 2 teaspoon powdered ginger
• ▢ ¼ teaspoon ground turmeric
• ▢ ⅛ teaspoon Cayenne pepper
• ▢ 1 teaspoon smoked paprika
• ▢ ¼ c parsley finely chopped
• ▢ 2 teaspoon salt
• ▢ 3 ½ c water

Instructions

• Rinse the beans and add them to a large bowl. Fill the bowl with water. It should cover the beans completely. Leave it on the counter for at least 8 hours or better overnight to expand.
• The next day, drain all water from the beans and rinse them once again.
• Grate the onion and tomatoes on small holes of a box grater. In a bowl of your slow cooker combine onion, tomatoes, garlic pushed through a garlic press, soaked beans, olive oil, salt, parsley and and all spices. Give it a stir.
• Add water, stir once again, cover your slow-cooker with a lid and cook for 5-6 hours on low or 3-4 hours on high.
• Serve Loubia with some bread or over rice.

Notes

Beans. Any white beans will work in this recipe. I usually buy dry Cannellini beans, but Navy beans or great Northern beans are also good choices. Dry beans are often found it the Beans, Rice and Assorted Grains aisle.

Cayenne pepper. The recipe uses ⅛ teaspoon of Cayenne pepper which is just right for most people. If you like your dishes on a spicier side, go ahead and add ¼ teaspoon of Cayenne pepper. You can also replace Cayenne pepper with ¼ teaspoon of red pepper flakes.

Seasoning. After your beans are ready, taste them and if necessary, add more salt. Proper seasoning is the key to the best Moroccan Bean Stew.

Cooking time. Also, make sure the beans are soft and cooked through. If the bean's skin is still tough, cook them for 30 more minutes.

Storing. Loubia stew should be stored in the airtight container in the refrigerator for up to 5 days. The stew also freezes well. Divide it among freezer-friendly bags, lay flat in a freezer and freeze for up to 3 months.

Reheating. Let the beans thaw overnight in the refrigerator, then simmer for a few minutes on the stovetop over a medium heat.

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Recipe is adapted from Moroccan Stewed White Beans Recipe.

Nutrition

Serving: 0.5cup | Calories: 269kcal | Carbohydrates: 39.4g | Protein: 14.4g | Fat: 7.1g | Saturated Fat: 1g | Sodium: 601mg | Potassium: 979mg | Fiber: 15.6g | Sugar: 3.4g | Calcium: 104mg | Iron: 6mg

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