Moroccan Loubia | One of the BEST Bean Stews I've Tasted

green beans

🥗Healthier: asparagus

💰Cheaper: frozen green beans

Asparagus offers a similar texture with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing a neutral flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Water can be used if broth is unavailable, though it lacks flavor.

chili flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili adds heat without the cost of dried spices.

Drain and rinse two cans of white beans in a colander.

Finely chop one medium-sized onion.

Roughly chop four large cloves of garlic.

Grate four tomatoes to yield 1 cup of tomato sauce.

Heat a large fry pan over medium heat and add 3 tablespoons of extra virgin olive oil.

Add the chopped onion and garlic to the pan and sauté until the onions are translucent, about 5 minutes.

Add 1 teaspoon of sweet smoked Spanish paprika, 3/4 teaspoon of ground cumin, 1/2 teaspoon of ground ginger, 1 teaspoon of ground turmeric, and 1/4 teaspoon of crushed red pepper flakes; mix well.

Add the grated tomatoes and 2 tablespoons of chopped parsley; season with sea salt and black pepper.

Simmer the mixture for about 5 minutes until the tomatoes thicken slightly.

Add the drained white beans and 2 cups of water; mix gently and bring to a boil.

Once boiling, cover the pan and reduce heat to low medium; simmer for about 10 minutes.

Remove the lid and serve the Moroccan Loubia in a shallow bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary