Loubia Recipe

If you think beans are something to buy in a can or that they must be baked with brown sugar to taste good, then it's high time you tried moroccan loubia, or stewed white beans. This classic, flavorful dish is much loved in moroccan homes, where the beans and zesty tomato-based sauce are traditionally scooped up with bread. It's a comfort food that stands alone as an entre, but it also works well as a side, particularly to fried fish dinners. Make the stewed white beans as spicy as you like, but don't be shy on the seasoning, as you'll want enough of those moroccan spices to yield a characteristically robust sauce. Olive oil provides another key flavor, along with fresh tomatoes, onions, garlic, and herbs. Take the heat up a notch by adding a chili pepper or cayenne, and consider adding beef or lamb. Please note that this recipe calls for dried beans, which do require overnight soaking in ample water. Plan ahead so that you remember to soak the beans the night before cooking. The cooking time is for preparation in a pressure cooker, which is regarded as essential cookware in moroccan kitchens. Allow double this time if you'll be stewing the beans in a conventional pot.