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Donna R. Luis

Hearty Moroccan Loubia Lamb Stew

This hearty Loubia combines creamy white beans and tender lamb with tomatoes, garlic, onion, and fragrant Moroccan spices. After an overnight brine, everything gently simmers until the beans are creamy and the lamb is tender, creating a rich, comforting stew perfect for serving with crusty bread.
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Prep Time 8 hours
Cook Time 2 hours
Total Time 10 hours
Servings: 8
Course: Main Course
Cuisine: Moroccan
Ingredients Equipment Method Notes

Ingredients
  

For the Beans
  • 1 pound 454 g dried Great Northern or cannellini beans, picked over to remove debris and rinsed
  • 3 tablespoons 36 g Diamond Crystal kosher salt; if using table salt, use about half as much by volume or the same weight
  • 1 3/4 teaspoons 10 g baking soda
  • 8 1/2 cups 2 L water, for soaking
For the Stew
  • 3 tablespoons 45 ml olive oil, plus more for serving
  • 1 large yellow onion 10 ounces; 285 g, chopped
  • 3 cloves garlic 15 g, minced
  • 2 1/2 tablespoons tomato paste
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons sweet paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 4 teaspoons Diamond Crystal kosher salt; if using table salt use half as much by volume
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 pounds 567 g boneless lamb stew meat, such as lamb neck, leg, or shoulder, trimmed of excess fat and cut into 2- to 3-inch pieces
  • Drained and rinsed brined white beans
  • 2 large tomatoes about 10 ounces; 285 g, halved and grated on the large holes of a box grater, with their juices
  • 1 quart 960 ml homemade chicken or vegetable stock, or store-bought low-sodium chicken or vegetable broth
  • Water as needed to keep the beans covered and maintain a stew-like consistency
  • Chopped cilantro for garnish, if desired

Equipment

  • Large bowl for soaking the beans
  • Large pot or Dutch oven
  • Box grater
  • Measuring cups and spoons
  • Wooden spoon or heat-safe spatula
  • Shallow serving bowls

Method
 

  1. Brine the Beans: Place the rinsed beans in a large bowl and cover them with 8 1/2 cups (2 L) water, then stir in the kosher salt and baking soda until combined.
  2. Soak the Beans: Cover the bowl loosely and leave the beans at room temperature for at least 8 and up to 12 hours.
  3. Drain and Rinse: Drain the soaked beans thoroughly, then rinse them well under running tap water to remove the brining liquid.
  4. Heat the Oil: Add 3 tablespoons (45 ml) olive oil to a large pot or Dutch oven and heat over medium heat until the oil is shimmering.
  5. Build the Spice Base: Add the chopped onion, minced garlic, tomato paste, cumin, paprika, turmeric, ginger, kosher salt, and black pepper, then cook, stirring occasionally, until the mixture is fragrant, about 3 minutes.
  6. Add the Lamb: Add the trimmed lamb pieces to the seasoned onion mixture and stir thoroughly to combine.
  7. Combine the Stew: Add the drained white beans, grated tomatoes with their juices, and stock, stirring to distribute the ingredients throughout the pot.
  8. Check the Liquid: Make sure the beans are completely covered with liquid; if they are not, add enough water to just cover them.
  9. Bring to a Boil: Increase the heat to high and bring the stew to a boil.
  10. Simmer the Stew: Reduce the heat to low, cover the pot, and cook for 1 1/2 to 2 hours, stirring occasionally and adjusting the heat as needed to maintain a gentle simmer.
  11. Monitor the Consistency: As the stew cooks, add water as needed to prevent scorching and keep enough liquid in the pot for a stew-like consistency.
  12. Check for Doneness: Continue simmering until the lamb is tender and the beans are fully cooked and creamy.
  13. Season to Taste: Taste the finished stew and adjust the seasoning with additional salt if needed.
  14. Serve the Stew: Ladle the Loubia into shallow bowls and serve with crusty bread on the side.
  15. Finish the Dish: Drizzle the servings with additional olive oil and garnish with chopped cilantro, if desired.

Notes

  • Brine the dried beans for at least 8 hours and no longer than 12 hours before starting the stew.
  • Rinse the beans thoroughly after brining to remove the soaking liquid.
  • Great Northern or cannellini beans can be used for the recipe as specified in the source.
  • Lamb neck, leg, shoulder, or a combination can be used, provided the meat is trimmed and cut into 2- to 3-inch pieces.
  • Grating the fresh tomatoes on the large holes of a box grater incorporates their juices directly into the stew.
  • If using canned tomatoes instead of fresh, the source specifies 7 ounces of canned chopped tomatoes.
  • Keep the stew at a gentle simmer rather than a vigorous boil during the long cooking period.
  • Add water during cooking when necessary to prevent scorching and preserve a stew-like consistency.
  • Leftover stew can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.
  • Reheat the stored stew gently before serving.