Moroccan Lubia
A hearty Moroccan bean stew made with a combination of white beans and red kidney beans simmered in a rich tomato, garlic, and spice-infused broth. Simple, comforting, and perfect for the Shabbat table.
Recipe Details
- Serves 6–8
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
Share
Ingredients
- 1 can (540 mL) white beans, drained and rinsed
- 1 can (540 mL) red kidney beans, drained and rinsed
- 1 large onion, finely diced
- 6–8 cloves garlic, crushed
- ¼ cup olive oil
- 2 tbsp tomato paste
- 1 can (796 mL) diced tomatoes
- 4 cups water
- 2 tsp paprika
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp sea salt (or to taste)
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- ¼ cup fresh coriander (cilantro), chopped
- 2 tbsp fresh parsley, chopped
Instructions
1. Build the Base
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the onion and sauté until softened, about 5–7 minutes.
- Add the garlic and cook for 1 minute until fragrant.
2. Add the Flavor
- Stir in the tomato paste, paprika, turmeric, cumin, salt, pepper, and cayenne.
- Cook for 1–2 minutes to bloom the spices.
3. Simmer
- Add the diced tomatoes and water.
- Bring to a gentle boil.
- Add the white beans, kidney beans, and half of the coriander and parsley.
- Reduce heat to low and simmer uncovered for 45–60 minutes, stirring occasionally.
4. Finish
- Using the back of a spoon, lightly mash some of the white beans against the side of the pot to naturally thicken the sauce.
- Add the remaining coriander and parsley during the last 10 minutes of cooking.
- Taste and adjust seasoning as needed.
To Serve
Serve hot with fresh challah, crusty bread, or alongside Moroccan fish for a traditional Sephardic meal.
The Preserved Lemon Tip
A squeeze of fresh lemon just before serving brightens the flavours and gives the stew a beautiful finish.
“A simple pot of beans, garlic, tomatoes, and warm Moroccan spices—comfort food at its finest.”
