Loubia | Moroccan White Bean Stew Recipe
Spicy, citrusy and just what you need in a cold winter day. Plus, did I mention it's vegan?
Ingredients
- 300 grams dry white beans soaked in water overnight
- 3 medium onions roughly chopped
- 1 preserved lemon
- 2 tbsp olive oil extra virgin
- 1 tsp cumin seeds (whole)
- 1 garlic clove minced
- 2 tbsp tomato paste
- salt to taste
- 4 cups water
- 1 tsp ground turmeric
- 1 tsp ground paprika
- 1/4 tsp ground cumin
- 1/2 tsp black pepper
Instructions
IMPORTANT: Soak kidney beans over night in a big bowl. The beans have to be a little more than completely covered with water.
Warm up olive oil at medium-high heat in a pressure cooker. Add onions (3). Add cumin seeds (1 tsp). While cooking...
Cut the preserved lemon: into quarters first; then, using a small but sharp knife you remove the pulp. Cut the peel into strips. Remove the seeds from the pulp. Chop your pulp finely - just keep chopping until there are no big pieces. Add to your pot.
Keep cooking until the onions are translucent (approximately 5 minutes).
Add 1 clove of minced garlic. Mix & cook for another 2-3 minutes. Drain the beans then add into pot. Add 4 cups of water. Add 2 heaped tbsp of tomato paste. Add ground spices (turmeric, paprika, cumin, pepper).
Stir and seal your pressure cooker. Cook on medium heat for 45 minutes to check on it the first time.
Recipe Notes
Note: if you do not have a pressure cooker, you can try making this recipe in a dutch oven. However, I cannot guarantee if it'll work, nor can I tell you how long it would take to cook and for it to be ready. Beans need very high heat to be cooked down. Canned beans have already been cooked in a pressure cooker. I would recommend trying this with a pressure cooker only.