White cannellini beans in a spiced tomato sauce make for a delicious Moroccan white bean stew, loubia. It's a vegan stewed bean recipe that comes together really easily, using canned beans that'll deliver just as much flavor as fresh.
2canswhite cannellini beans, drained and rinsed400 g each can, 14.5oz
Instructions
Add the olive oil to a medium sized saucepan set over medium high heat.
Add the finely diced onion, and saute for a few minutes until softened and fragrant. Add the garlic cloves, and saute for another minute.
Add the tomato paste and cook for 30 seconds, then add the chopped parsley, the chopped cilantro, salt, pepper and all the spices.
Add the diced tomatoes and water and bring to a boil. Reduce heat to simmer, and simmer covered for 10 minutes.
Add the drained and rinsed white beans, and very gently stir to combine. Simmer uncovered for another 10 minutes, then remove from the heat.
Enjoy warm or at room temperature, preferably with pita or naan bread to dip into the stew.
Video
Notes
Taste and adjust seasoning however you like!Since we are using canned beans, you definitely shouldn't make this stew in a pressure cooker or instant pot. They'll completely fall apart, and since they are already cooked they don't need it.If you want to use an instant pot, use dried white beans you soaked overnight. Add the soaked beans to a pressure cooker the next day along with the rest of the ingredients. They'll need about 17 minutes on high pressure to cook through.Storing leftovers:Store leftover white bean stew for up to 4 days tightly covered or they can be frozen for up to 1 month.Gently rewarm in a microwave or over low heat in a stovetop.