Moroccan Loubia Recipe - Stewed White Beans

Method8 steps

1. 1

   Step 1: Put the full 1 lb dry navy-bean stock in a bowl and cover generously with clean soaking water. Cover and soak overnight in the refrigerator.

   Uses 1 lb dry white navy beans, soaked overnight and drained · Clean water, enough to soak the dry beans

2. 2

   Step 2: Drain the soaked beans from step 1 and discard the soaking water. Have the grated tomatoes and onion, prepared garlic and chopped herbs ready before heating the cooking pot.

   Uses Soaked navy beans lifted from soaking water

3. 3

   Step 3: Use a large conventional heavy-bottomed pot or Dutch oven. Put the single ½ cup olive oil in the pot. If using the optional 1 lb bone-in lamb, add it and brown over medium heat, turning as needed. If omitting lamb, leave the oil in the pot for the next step.

   Uses ½ cup olive oil · 1 lb bone-in lamb, optional

4. 4

   Step 4: To the pot and oil from step 3, including the browned lamb if used, add all the drained beans from step 2, 3 grated tomatoes, grated onion (1 medium), 5 prepared garlic cloves, 3 tbsp each chopped parsley and cilantro (3 tbsp), 1 tbsp each salt, paprika (1 tbsp) and cumin (1 tbsp), 2 tsp ground ginger, and optional turmeric (¼ tsp) and cayenne. Mix well.

   Uses Cooking pot with olive oil and optional browned lamb · Drained soaked navy beans · 3 ripe tomatoes, grated · 1 medium onion, grated · 5 garlic cloves, finely chopped or pressed · 3 tbsp chopped fresh parsley · 3 tbsp chopped fresh cilantro · 1 tbsp salt

5. 5

   Step 5: Add the 2 quarts stew water to the bean pot from step 4. Bring to a boil over high heat, then reduce the heat to maintain a rapid simmer.

   Uses Combined soaked beans, vegetables, herbs, seasonings, oil and optional lamb · 2 quarts water for the stew

6. 6

   Step 6: Cover the simmering pot from step 5 and cook over medium heat for about 1½ hours, continuing until the beans are fully tender throughout and any lamb is fully tender. Stir occasionally and add a little extra water if the liquid reduces before the beans finish cooking.

   Check navy-bean tenderness · 90 minUses Bean stew with its initial cooking water · Extra water, only as needed while the beans cook

7. 7

   Step 7: Check the tender bean stew from step 6. If the sauce is still watery, simmer uncovered until it is thick but still ample. Keep enough sauce for serving, since the beans continue absorbing liquid as they stand.

   Uses Fully tender bean stew and sauce

8. 8

   Step 8: Taste the completed stew from step 7 and add a little optional extra salt only if needed. Serve warm as six portions, with optional ready Moroccan bread. For leftovers, divide into shallow containers and refrigerate promptly; reheat until steaming hot throughout, adding a little extra water if necessary.

   Uses Finished saucy navy-bean stew · Extra salt, optional after tasting the cooked stew · Ready Moroccan bread, optional for serving · Extra water, only as needed while the beans cook