Loubia

Hey foodies!

Today I’m taking you on a journey—get ready for a good dose of sunshine! Let’s pack the sunscreen, grab the passport, and head to Morocco! Are you coming with me?

Here is my loubia recipe.

Loubia, a Mediterranean dish

So I said “let’s go to Morocco,” but that’s actually too narrow. In truth, loubia is a dish you’ll find all around the Mediterranean basin: Morocco, Algeria, Tunisia, Greece, Italy, and even Lebanon! Each country has its own version of loubia. The one I’m sharing here can be adapted however you like!

Basically, loubia is a dish made from dried white beans, cooked in tomato sauce with spices. I add celery stalks to mine. Some people also add carrots or whole tomatoes when they’re in season.

The origins of loubia

Loubia, this iconic white bean dish, holds a central place in North African cuisine, especially in Algeria, Morocco, and Tunisia. A simple and nourishing meal, it perfectly illustrates the richness of the Maghreb’s popular culinary traditions, where every region—and even every family—has its own version.

The word loubia comes from Arabic and simply means bean. While white beans are now common in the region, they actually originated in South America and were introduced to Europe after the great explorations of the 16th century, eventually spreading across the Mediterranean. Like many so-called “New World” vegetables, they were quickly integrated into local food traditions, blending with the spices, oils, and techniques unique to Arab and Berber cuisines.

Loubia, a popular dish

In North Africa, loubia is traditionally prepared as a stew, often with a base of onions, garlic, tomato, and spices like cumin, paprika, or harissa. While it is frequently vegetarian, it can also be enriched with meat—especially lamb, beef, or merguez—depending on available ingredients and cultural habits.

The ultimate comfort food, loubia is synonymous with warmth and togetherness. It’s served both on weekdays as a family dish and during more festive meals. In some rural areas, it remains a wintertime staple, known for its ability to warm and satisfy.

More than just a dish, loubia embodies a culinary legacy passed down through generations. It tells a story of blending cultures, migration, adaptation, and creativity, revealing the richness of North African food heritage.

The secret to perfect loubia: the cooking

It’s a naturally comforting dish, one that you let simmer gently… To save time, you can also cook your loubia in a pressure cooker. In that case, once all your ingredients are in, cook for 25 minutes after the first whistle. Personally, I prefer slow cooking—it’s gentler on the beans and lets me adjust the seasoning as it cooks so the spices really shine…

Choosing your ingredients

I recommend using dried beans for loubia. Yes, it’s a bit more work since you need to soak them the day before. But they hold up much better than canned or jarred beans. This way, you avoid ending up with a mushy texture…

Main dish or side?

This vegetarian dish can be the star of your meal, served with some pita bread, yogurt sauce, and a fresh salad. You can also serve loubia as a side dish for grilled meat or fish. And if you thin out the sauce a bit, you’ll get a delicious white bean soup!

Tools you’ll need to make your loubia:

A sauté pan (or Dutch oven),

A cutting board,

A good paring knife,

A grater

And a spatula.

That’s it! I’m sure you’ve got all that in your kitchen cabinets!! 😉

Ready for loubia? Let’s tie on that apron, friends (tomato sauce stains…)!

The recipe, Chef!

Print Recipe

Loubia

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Accompagnement – Méditerranéen

Serves: 4 Difficulty: Easy Price: $

Prep Time: 15 min + 12 h – Cooking Time: 1 heure 45 min

Ingredients

• 150 g of dried white beans
• 2 tablespoons of olive oil
• 1/2 onion
• 1 clove of garlic
• 1 teaspoon of ground cumin
• 1/2 teaspoon of turmeric
• 1/2 teaspoon of paprika
• 1 small stalk of celery
• 200 g of tomato pulp
• 1 glass of water
• Salt
• Pepper

Instructions

1

The day before, soak the dried white beans in a large bowl of water.

2

The next day, rinse the beans and blanch them in a large amount of boiling water for 8 minutes.

3

Drain and set aside.

4

In a sauté pan, sauté the chopped onion and grated garlic with the olive oil.

5

Add the spices.

6

Dice the celery finely and add it to the pan.

7

Pour in the tomato pulp and water, then season with salt and pepper.

8

When the sauce begins to simmer, add your beans.

9

Cook over medium-low heat, covered, for 1 hour and 30 minutes.

10

At the end of cooking, adjust the seasoning.