Tunisian White Bean Stew with Herbs (Loubia)

About This Recipe

Loubia is a beloved Tunisian bean stew, white beans simmered slowly in a tomato-based sauce seasoned with garlic, caraway and a bundle of fresh herbs until the beans turn soft and the sauce thickens into something rich enough to eat as a full meal. It's the kind of comforting, everyday dish found across Tunisian households, often served on its own with bread or alongside a piece of grilled meat. The technique that matters most is the long, patient simmer needed for dried beans to soften fully while absorbing the tomato and spice flavors throughout, rather than staying firm and underseasoned in the center. Caraway seeds, toasted briefly before being added, contribute a distinctly warm, slightly anise-like note that's a signature flavor across much of Tunisian cooking. Served with crusty bread for scooping up the thick, flavorful sauce, loubia reflects Tunisia's tradition of transforming simple, affordable legumes into a genuinely satisfying, deeply seasoned dish through patient cooking rather than a long ingredient list.

Ingredients

Serves 6

• 500 gdried white beans(soaked overnight)
• 4 tbspolive oil
• 1onion(diced)
• 4 clovesgarlic(minced)
• 1.5 tspcaraway seeds(toasted)
• 1 tspground cumin
• 1 tbsptomato paste
• 400 gcrushed tomatoes
• 3 cupswater
• 1.5 tspfine sea salt
• 0.33 cupfresh parsley(chopped)
• 0.33 cupfresh cilantro(chopped)

Instructions

1. 1

   Cook the aromatics

   Heat olive oil in a heavy pot over medium heat. Cook onion until soft, about 6 minutes, then add garlic, caraway and cumin, cooking 1 minute more.

2. 2

   Build the sauce

   Stir in tomato paste and cook 1 minute, then add crushed tomatoes.

3. 3

   Add the beans

   Add drained soaked beans and water. Bring to a boil, then reduce to a low simmer.

4. 4

   Simmer until tender

   Partially cover and simmer for 80-90 minutes, stirring occasionally, until the beans are fully tender and the sauce has thickened.

   The stew should thicken noticeably as the beans soften and release starch — if it's still thin once the beans are tender, simmer uncovered a bit longer.

5. 5

   Season and finish

   Season with salt, stir in parsley and cilantro, and serve hot with bread.

Variations

• •

  Add a piece of preserved lemon for extra brightness, a common North African touch.

• •

  Add diced merguez sausage for a heartier, spicier version.

• •

  Add a spoonful of harissa for extra heat.

Storage

Refrigerate up to 5 days; the flavor deepens overnight. Freezes well for up to 3 months — thaw and reheat gently with a splash of water if it has thickened too much.

Frequently Asked Questions