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Vegan Moroccan White Bean Stew in a grey bowl on a blue background

Loubia Recipe (Moroccan Bean Stew)

These Moroccan White Beans, also called Loubia is the ultimate comfort food. Made with Cannellini Beans, tomatoes and spices, this simple slow cooker bean recipe is sure to warm you up on a chilly fall or winter night.
Course Entree, Main
Cuisine Moroccan
Diet Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 4 hours
Soaking time 8 hours
Total Time 8 hours 24 minutes
Servings 8
Calories 269kcal
Author Iryna


  • Slow cooker


  • 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
  • teaspoon Cayenne pepper
  • 1 teaspoon smoked paprika
  • ¼ c parsley finely chopped
  • 2 teaspoon salt
  • 3 ½ c water


  • 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.


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.

Recipe is adapted from Moroccan Stewed White Beans Recipe.


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