Moroccan White Bean Stew with Beef (Loubia B’laham)

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 Moroccan White Bean Stew with Beef (Loubia B’laham)





Hearty, spicy, and deeply comforting – a classic Moroccan dish perfect for any day of the week.

📝 Description:

Loubia B’laham (لوبيا باللحم), or Moroccan white bean stew with beef, is a beloved dish across Morocco. It brings together tender chunks of beef, creamy white beans, and a tomato-rich sauce infused with traditional Moroccan spices. The flavors are deep, earthy, and soul-warming — perfect for cold days or family dinners. It’s commonly eaten with Moroccan bread (khobz) to soak up every last bit of sauce.

Simple yet flavorful, this dish is made in homes across the country and has many regional variations, but this version keeps it classic and accessible.

🛒 Ingredients (serves 4–6):

Main:

  • 500g beef stew meat, cut into chunks (chuck or shank works well)

  • 1½ cups dried white beans (soaked overnight) or 2 cans white beans (drained and rinsed)

  • 1 medium onion, finely chopped

    2 stalks of celery, diced

  • 2 cloves garlic, minced

    1 bouquet garni

  • 2 tbsp tomato paste (or 1 medium grated tomato + 1 tbsp paste)

  • 3 tbsp olive oil

  • 4–5 cups water or broth

Spices:

  • 1½ tsp paprika

  • 1 tsp ground cumin

  • ½ tsp ground ginger

  • ½ tsp turmeric

  • Salt and black pepper to taste

  • Optional: pinch of cayenne or chili flakes (for heat)

Optional garnish:

  • Chopped parsley or cilantro

  • Lemon wedges

🍳 Instructions:

Step 1: Prepare the Beans

  • If using dried beans, soak them overnight in cold water with a pinch of salt. Drain before cooking.

  • If using canned beans, simply rinse and drain.

Step 2: Sauté the Base

  1. In a large pot or pressure cooker, heat the olive oil over medium heat.

  2. Add chopped onions and garlic. Sauté for 2–3 minutes until softened and fragrant.

  3. Stir in the tomato paste and cook for another 2 minutes until slightly darkened in color.

Step 3: Add the Beef and Spices

  1. Add beef chunks and stir to coat with the onion-tomato mixture.

  2. Add all the spices: paprika, cumin, ginger, turmeric, salt, and pepper.

  3. Stir for 3–5 minutes to brown the beef slightly and infuse it with spices.

Step 4: Simmer the Stew

  1. Add soaked white beans and pour in enough water or broth to cover everything (about 4–5 cups).

  2. If using a pressure cooker: Lock the lid and cook for 30–40 minutes.
    If using a regular pot: Simmer gently for 1½ to 2 hours, stirring occasionally, until the beef is tender and the beans are soft.

Step 5: Adjust & Serve

  • Taste and adjust seasoning as needed. Add more water if the stew becomes too thick.

  • Serve hot with Moroccan bread, crusty baguette, or even over rice if desired.

  • Garnish with fresh herbs and a squeeze of lemon for brightness.

🍴 Serving Suggestions:

  • A side of fresh salad (like cucumber and tomato) balances the richness.

  • Great with harissa for spice lovers.

  • Serve with sweet mint tea for a complete Moroccan experience.

✅ Tips & Variations:

  • Swap beef with lamb for a more traditional flavor.

  • Add chopped carrots or potatoes if you'd like more vegetables.

  • Make it vegetarian by skipping the meat and using vegetable broth.

🌍 Did You Know?

“Loubia” simply means “beans” in Moroccan Arabic. In some regions, the dish is made entirely without meat — especially during times of fasting or economic hardship — making it a versatile and meaningful part of Morocco’s culinary heritage.

📌 Final Thoughts:

Whether you're Moroccan or just exploring global flavors, Loubia B’laham is the kind of dish that warms the body and heart. It’s easy to prepare, deeply nourishing, and full of the earthy, spiced flavors that Moroccan cuisine is known for.

Try it once, and you’ll want to make it again and again. 🇲🇦

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