Name: Loubia (Moroccan Stewed White Beans With Lamb)
Cook time: 2 h
Total time: 10 h
Yield: 8
Cuisine: Moroccan
Ingredients: 1 pound dried Great Northern white beans or Cannellini white beans, picked off any debris and rinsed; 3 tablespoons (36 g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 1 3/4 teaspoons (10 g) baking soda; 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 teaspoon ground cumin; 1 1/2 teaspoon sweet paprika; 1 teaspoon ground turmeric; 1 teaspoon ground ginger; 4 teaspoons Diamond Crystal kosher salt; for 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 (lamb neck, leg, or shoulder, or a combination),trimmed of excess fat and cut into 2- to 3-inch pieces; Drained brined white beans from above; 2 large tomatoes (about 10 ounces; 285 g), halved and grated on the large holes of a box grater, with their juices (alternatively use 7 ounces canned chopped tomatoes); 1 quart (960 ml) homemade chicken or vegetable stock or store-bought low-sodium chicken or vegetable broth; Chopped cilantro, for garnish, if desired

Loubia (Moroccan Stewed White Beans With Lamb)

This creamy Moroccan white bean stew is studded with spoon-tender morsels of lamb and infused with sweet and earthy flavors from onion, tomatoes, cumin, paprika, ginger, and turmeric. It requires just one pot and minimal effort to prepare.

10 hr total 2 hr cook 8 431 cal

Instructions

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1 For the Beans: In a large bowl, cover beans with 8 1/2 cups (2 L) water. Add salt and baking soda, stir briefly to combine, then cover loosely and let soak at room temperature at least 8 and up to 12 hours. Drain the beans, then rinse well under running tap water.
2 For the Stew: In a large pot or Dutch oven, heat oil over medium heat until shimmering. Add onion, garlic, tomato paste, cumin, paprika, turmeric, ginger, salt, and pepper, and cook, stirring occasionally, until fragrant, about 3 minutes.
3 Add lamb and mix to combine, then let cook, stirring occasionally, until meat is lightly browned, about 5 minutes.
4 Add drained and rinsed white beans, grated tomatoes, and stock. If beans aren’t completely covered with liquid, add enough water to just cover them. Bring to a boil over high heat, then reduce heat to low; cover, and cook, stirring occasionally and adjusting heat as needed to maintain a gentle simmer, until lamb is tender and beans are fully cooked and creamy, 1 1/2 to 2 hours. As beans cook, add water if needed to avoid scorching and to maintain a stew-like consistency.
5 Season to taste with salt. Serve in shallow bowls with crusty bread on the side. Drizzle with olive oil and garnish with cilantro, if desired.