Loubia (لوبيا) — Moroccan White Bean Stew with Tomato and Cumin

• 400 gdried white beans (cannellini or navy) (soaked 10–12 hours, then drained)
• 1500 mlwater (for simmering; add more if needed)
• 200 gyellow onion (finely chopped)
• 20 ggarlic cloves (minced (about 4 cloves))
• 30 mlextra-virgin olive oil (2 tbsp)
• 30 gtomato paste (2 tbsp)
• 400 gcrushed tomatoes (canned or freshly crushed)
• 6 gground cumin (2 tsp)
• 4 gsweet paprika (2 tsp)
• 2 gground turmeric (1 tsp)
• 1 gblack pepper (1/2 tsp)
• 10 gfine sea salt (about 1 3/4 tsp, added in stages)
• 1 leafbay leaf
• 15 gfresh cilantro (finely chopped)
• 15 mllemon juice (1 tbsp)

Instructions

1. 1

   Rinse the soaked beans under cold water until the water runs mostly clear, then drain well. Set them aside while you build the tomato-spice base so the beans go into a flavorful pot from the start.

2. 2

   Place a heavy pot over medium heat and add the olive oil, then stir in the chopped onion. Cook for 6–8 minutes, stirring often, until the onion is soft and translucent but not browned.

3. 3

   Add the minced garlic and cook for 60 seconds, stirring constantly so it stays fragrant and doesn’t scorch. Stir in the tomato paste and cook for 2 minutes to caramelize it slightly and deepen the stew’s color.

4. 4

   Add the crushed tomatoes, cumin, paprika, turmeric, black pepper, and 6 g of the salt, then stir until the spices are fully dispersed. Simmer this mixture for 5 minutes so the oil and tomatoes absorb the spices and the sauce loses its raw edge.

5. 5

   Add the drained beans, bay leaf, and 1500 ml water, then bring the pot to a gentle boil. Reduce heat to low, partially cover, and simmer steadily for 75–90 minutes, stirring every 15 minutes to prevent sticking and to keep the beans cooking evenly.

6. 6

   When the beans are tender and creamy inside, adjust the stew consistency by simmering uncovered for 10–15 minutes if you want it thicker. Stir in the remaining 4 g salt, then taste and confirm the beans are fully seasoned all the way through.

7. 7

   Turn off the heat and stir in the chopped cilantro and lemon juice to brighten the tomato base. Let the stew rest for 10 minutes before serving so the sauce tightens slightly and the flavors round out.