Loubia (Stewed White Beans in Tomato Sauce) (ايبول)
The Quirky Foodster Team
Ingredients
- Dried white beans, soaked overnight — 250 g (1 1/4 cups)
- Onion, chopped — 100 g (1 small)
- Garlic, minced — 10 g (2 cloves)
- Tomato paste — 30 g (2 tbsp)
- Ground cumin — 3 g (1/2 tsp)
- Vegetable oil — 30 ml (2 tbsp)
- Water — 800 ml (3 1/3 cups)
- Salt — 6 g (1 tsp)
Method
- Drain the soaked beans and place in a pot with fresh water; parboil for 10 minutes, then drain.
- In the same pot, heat oil and sauté onion and garlic until softened.
- Stir in tomato paste and cumin and cook for 1 minute.
- Return the beans to the pot with fresh water and salt.
- Simmer covered for 40-45 minutes until the beans are tender and the sauce has thickened.
Introduction: Creamy white beans simmered gently in a light tomato sauce with garlic and cumin, a simple and comforting everyday side.
Cultural Background: Loubia is a common accompaniment across Algerian households, valued for being both economical and satisfying alongside grilled meats or as part of a larger spread.
Tips: Parboiling and draining the beans once helps remove excess starch for a cleaner-tasting dish. A longer, gentler simmer produces the creamiest texture.
Variations: Add a diced carrot for extra sweetness and colour. Finish with a squeeze of lemon for brightness.
Vegetarian/Vegan: Naturally vegetarian and vegan as written.
Serving Suggestions: Serve as a side to grilled meats or alongside Khobz Dar for scooping.
Storage: Refrigerate for up to 4 days; freezes well for up to 3 months.
Reheating: Reheat on the stovetop with a little extra water, stirring occasionally.
Nutrition: 250 kcal | Protein 12g | Carbs 38g | Fat 7g
FAQs:
Q: Can I use canned beans?
A: Yes — use 2 cans, drained, and reduce the final simmering time to about 20 minutes.
Q: Is this dish spicy?
A: No, it’s mild by default; add chilli flakes or harissa if you’d like more heat.
- Dried white beans, soaked overnight — 250 g (1 1/4 cups)
- Onion, chopped — 100 g (1 small)
- Garlic, minced — 10 g (2 cloves)
- Tomato paste — 30 g (2 tbsp)
- Ground cumin — 3 g (1/2 tsp)
- Vegetable oil — 30 ml (2 tbsp)
- Water — 800 ml (3 1/3 cups)
- Salt — 6 g (1 tsp)
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