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Hearty White Beans and Beef Dish

Featured in Big pots of steaming, hearty soup.

This cozy white bean and beef stew is a cherished dish inspired by Maghreb cuisine. It’s simple to make but takes some patience, as the secret lies in slow cooking. By letting the ingredients simmer for a long time, you’ll develop deep flavors, and the beef will become irresistibly tender. Key spices like cumin and ginger provide a gentle warmth, while tomato sauce adds richness. Don’t forget to soak the beans the night before to achieve a perfect texture. It tastes even better reheated, making it a fantastic option for meal prep or leftovers.
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alicia in the kitchen
Updated on Sat, 01 Mar 2025 23:10:10 GMT
Traditional White Bean and Beef Stew with Spices Pin it
Traditional White Bean and Beef Stew with Spices | Tasteofsavor.com

The aromas of cumin and ginger wafting from the Dutch oven, fork-tender meat, and creamy white beans that have absorbed all the flavors of the broth - Loubia is more than just a dish, it's a culinary journey through the Mediterranean. This recipe, passed down from my grandmother, tells the story of ancestral cooking wisdom where time and patience transform simple ingredients into an unforgettable feast.

I still remember my first attempts at Loubia, carefully watching my grandmother measure spices by eye and nose, adjusting the heat under her decades-old cast iron pot. This dish carries the soul of Mediterranean cooking.

Essential Ingredients and Their Secrets

  • Beef (400g) - Chuck is ideal, its long fibers becoming meltingly tender after slow cooking
  • White Beans (250g) - Tarbais beans are perfect for their thin skin and creamy texture. Overnight soaking is essential
  • Cumin (1 tbsp) - Use whole seeds freshly ground for the best aroma
  • Ginger (1 tbsp) - Fresh grated ginger adds brighter notes than powder, though both work well

Detailed Instructions

1.
Bean Preparation
Soak the beans overnight in plenty of cold water. They'll triple in volume, so use a large container.
2.
Browning the Meat
Next day, brown the meat carefully on all sides until golden. Resist stirring too often - let each side develop a proper crust.
3.
Aromatic Base
In the meat drippings, sauté onions until translucent. Add spices to bloom their flavors in the hot oil.
4.
Slow Cooking
Combine everything in the pot and let time work its magic. Maintain a gentle simmer, not a boil. Patience yields tender meat and flavorful beans.

My grandmother's enameled cast iron pot, passed down through generations, seems to add its own touch of magic to the recipe. Every scratch tells the story of a shared family meal.

Serving Suggestions

Serve Loubia directly from the cooking pot, placed on a wooden trivet at the table's center. Fresh bread is essential for soaking up the delicious sauce.

Traditional Loubia - Authentic White Bean and Beef Stew Pin it
Traditional Loubia - Authentic White Bean and Beef Stew | Tasteofsavor.com

Regional Variations

In Algeria, merguez sausages are sometimes added near the end. In Morocco, fresh cilantro often replaces parsley.

Final Thoughts: Loubia embodies Mediterranean cooking's essence - respect for ingredients, the importance of slow cooking, and the generosity of sharing. It reminds us that great cooking can't be rushed, that each step matters in creating flavor. Every time I prepare this dish, I feel deeply connected to my culinary roots, linking generations around a steaming pot.

Frequently Asked Questions

→ Can I use canned beans instead?
Yep, you can! Just cut the cooking time down to an hour and use less liquid. Make sure to rinse the beans well first.
→ How do I get the beef super tender?
Start by browning the meat well, then let it simmer on low heat for a long time.
→ Is it okay to freeze this dish?
Absolutely! It freezes well for up to 3 months. Thaw it out in the fridge the night before you plan to eat it.
→ What’s the best bread to serve with this?
A fresh baguette or classic Maghreb bread works wonderfully for scooping up the stew.
→ How do I fix the sauce if it’s too thick or thin?
For thinner sauce, add a little broth. If it’s too thin, cook it longer to let it thicken.

White Beans with Tender Beef

A rich and comforting dish of white beans slow-cooked with tender beef and fragrant spices, ideal for family dinners.

Prep Time
20 Minutes
Cook Time
120 Minutes
Total Time
140 Minutes
By: Alicia

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: North African

Yield: 6 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Vegetables and Aromatics

01 2 garlic cloves, mashed
02 1 large onion, sliced thinly
03 3 tablespoons of olive oil
04 1 celery stalk, diced into small bits
05 3 carrots, sliced into round pieces

→ Meat and Beans

06 250 g of dried white beans (soaked for 8-12 hours)
07 400 g of beef (like stew cuts), chopped into 2-3 cm chunks

→ Sauce and Seasoning

08 2 tablespoons of tomato paste
09 200 ml of tomato purée
10 1 tablespoon of ground cumin
11 600 ml of beef stock or water
12 1 bay leaf
13 Salt and black pepper
14 1 tablespoon of ground ginger
15 Chopped fresh parsley for serving

Instructions

Step 01

A day before cooking, soak the white beans in lots of cold water for anywhere between 8 and 12 hours. Drain and rinse them when you're ready to use.

Step 02

Heat olive oil in a pot and brown the beef on all sides. Once done, take it out and set it aside for later.

Step 03

In the same pot, cook the onion until it turns transparent. Toss in the carrots, celery, garlic, and spices after that.

Step 04

Pour in the tomato purée and paste, add the meat and beans back in, followed by the stock or water, and toss in the bay leaf. Season with salt and pepper.

Step 05

Simmer on low heat for 2 hours, or if you're using a pressure cooker, cook for about 40 minutes. The meat should end up super tender.

Notes

  1. This dish is even tastier when you make it the day before and reheat it.
  2. For a quicker option, use canned white beans!

Tools You'll Need

  • Large bowl for soaking
  • Pot or pressure cooker

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 385
  • Total Fat: 12 g
  • Total Carbohydrate: 42 g
  • Protein: 28 g