Loubia White Bean Stew Recipe

Soak and cook beans (if using dried)

If using dried beans, rinse 2 cups soaked beans and place in a large pot. Cover with 6 cups fresh water, add 1 bay leaf and 1 tsp kosher salt. Bring to a gentle boil, skim any foam, then reduce to a simmer. Cook partially covered until beans are tender but not falling apart, 45–60 minutes depending on bean age. If you prefer to use a pressure cooker, cook at high pressure 12–15 minutes with natural release. Drain beans, reserving about 1 cup of cooking liquid; set aside. If using canned beans, drain and rinse 3 (15 oz) cans and skip to the next section, reducing added broth by about 1 cup.

In the same pot (or a heavy Dutch oven), combine the drained cooked beans with 2 cups broth and about 1 cup of reserved cooking liquid (or additional water) so the stew will be saucy. Bring to a gentle simmer while you prepare the aromatics.

Heat 3 tbs extra-virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped onion and a pinch of salt and sweat, stirring occasionally, until translucent and starting to soften, about 6–8 minutes.

Add the minced garlic and optional chopped hot pepper and cook, stirring, for 1–2 minutes until fragrant but not browned.

Stir in 2 cups chopped fresh tomatoes and 1 tbsp tomato paste. Cook down for 6–8 minutes until tomatoes begin to break down and the mixture thickens slightly. If using canned tomatoes, crush them by hand as you add them and simmer the same amount of time.

Scrape this tomato-aromatic mixture into the pot with the simmering beans and stir to combine.

Add 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1 tsp ground turmeric, 1 tsp ground black pepper, and 1/4 tsp ground cinnamon to the bean and tomato mixture. Stir to incorporate and let the stew simmer gently, uncovered or partially covered, over low heat for 20–30 minutes to allow flavors to meld and the liquid to reduce slightly.

Taste and adjust seasoning. Stir in up to 1 tsp salt (start with 1/2 tsp if using canned beans) and add harissa or cayenne if you want heat. If the stew is too thick, add up to 1/2 cup water or broth to reach your desired consistency.

Turn off the heat. Stir in 2 tbs fresh lemon juice and 1/2 cup chopped cilantro. Drizzle 1 tbsp extra-virgin olive oil over the stew and stir gently.

Serve the Loubia hot in bowls with crusty bread or couscous. Garnish with additional cilantro and an extra lemon wedge if desired. Leftovers keep covered in the refrigerator for 3–4 days and often taste better the next day as flavors deepen.