Name: Salade de Loubia (لوبيا)
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 9 h 35 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 300g dried white beans, soaked overnight; 1 bay leaf; 1 small onion, halved; 3 garlic cloves, finely grated; 3 tbsp extra-virgin olive oil; 2 ripe tomatoes, grated, or 200g canned crushed tomato; 1 tbsp tomato paste; 1 1/2 tsp ground cumin; 1 tsp sweet paprika; 1/4 tsp cayenne pepper, optional; 1/2 tsp fine sea salt, plus more for the bean water; 2 tbsp chopped fresh coriander; 2 tbsp chopped flat-leaf parsley; 1 tbsp lemon juice or mild vinegar, to taste; Freshly ground black pepper; Extra olive oil, for finishing

Question 1

How long should I soak dried white beans for salade de loubia?

Accepted Answer

Soak 300g dried white beans overnight in plenty of cold water before making salade de loubia. The beans should swell and lose their wrinkled look. Drain the soaking water before simmering the beans in fresh water with bay leaf and onion.

Question 2

How do I know when white beans are tender enough for loubia?

Accepted Answer

White beans are tender enough for loubia when one tastes soft all the way through, not just on the outside. Simmer soaked white beans gently for 60 to 75 minutes, depending on their age, and salt the bean water during the last 15 minutes.

Question 3

Why should I marinate the white beans while they are warm?

Accepted Answer

Marinate warm white beans because they absorb the garlic, cumin, paprika, tomato, olive oil, and herbs more deeply than cold beans. Add the drained warm beans directly to the chermoula, folding gently so the beans stay whole while they drink in the seasoning.

Question 4

Can I use canned crushed tomato instead of fresh tomatoes in salade de loubia?

Accepted Answer

Yes. Use 200g canned crushed tomato instead of 2 grated ripe tomatoes for salade de loubia. Canned crushed tomato works especially well when fresh tomatoes are pale or out of season. Cook it with tomato paste, garlic, cumin, paprika, and olive oil until thickened.

Question 5

Can I make salade de loubia ahead of time?

Accepted Answer

Yes. Make salade de loubia up to 2 days ahead after soaking, simmering, and marinating the white beans. For the freshest flavor, hold back a little chopped coriander and parsley, then stir the herbs in before serving the salad at cool room temperature.

Question 6

How should I serve and store Moroccan white bean salad?

Accepted Answer

Serve Moroccan white bean salad cool, not refrigerator-cold, in a shallow bowl with extra olive oil and khobz or bread. Bring chilled salade de loubia out of the refrigerator 30 minutes before serving so the olive oil loosens and the garlic, cumin, and tomato flavors open up.

Culinary Explorer

Salade de Loubia (لوبيا)

Ingredients

dried white beans

bay leaf

onion

Where cooking meets culture.

Ingredient	Quantity
dried white beanssoaked overnight	300g
bay leaf	1
onionhalved	1 small