Egyptian Loubia | Black Eyed Beans in Tomato Sauce

Egyptian Loubia | Black Eyed Beans in Tomato Sauce

Egyptian-style black-eyed beans, known as loubia in Arabic, is a comforting, home-cooked staple found in many Egyptian kitchens. This simple yet flavorful dish features tender black-eyed beans simmered in a rich tomato sauce infused with warm spices like cumin and coriander. Often served over a bed of fluffy Egyptian rice with vermicelli, Loubia is hearty, wholesome, and perfect for an everyday meal. It’s a classic example of Egyptian comfort food, offering both nourishment and familiar, nostalgic flavors.

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Ingredients

(Seasonings should be added to taste.)

For the Tomato Sauce and Black-Eyed Beans:

• olive oil

• 1 yellow onion, diced

• 8 garlic cloves

• 4 pounds tomatoes, diced

• ground coriander

• ground cumin

• sea salt

• black pepper

• 1-2 cups water, hot

• 2 pounds dry black-eyed beans

For the Vermicelli Rice:

• 2 tablespoons clarified butter (samna in Arabic)

• 1 cup vermicelli

• 1 cup Egyptian rice, medium grain

• ~ 2 cups water

For Garnish:

• fresh parsley, chopped

• pickled lemons

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Instructions

Prepare the Tomato Sauce

Start this recipe by making the homemade tomato sauce. In a pot over medium-high heat, fry diced yellow onions in olive oil until they begin to soften. Add minced garlic and stir it well. Once the onions and garlic develop some color and become fragrant, toss in the diced tomatoes.

Season the sauce with ground coriander, ground cumin, sea salt, and black pepper. Ground cumin is the most important spice here— it brings that signature loubia flavor to life. Mix everything together well, then reduce the heat to a low simmer. Cover the pot with a lid and let it cook for about 45 minutes, stirring every 10 minutes to prevent sticking or burning.

Cook the Black-Eyed Beans

While the sauce simmers, it's time to prepare the black-eyed beans. This recipe uses dry black-eyed beans. The next step is often debated— whether to soak the beans or not. For best results, skip the soaking process. Unlike other types of beans, soaking dry black-eyed beans can actually cause them to take longer to cook and can negatively affect their texture.

In a pot of boiling water seasoned with sea salt, add the dry black-eyed beans. Do not stir the beans while they boil— stirring can cause the skins to fall off and increase cooking time. Partially cover the pot with a lid and let the beans simmer over medium heat for about 30 minutes. The water will turn cloudy and dark, which is completely normal. Once the beans are tender, drain and rinse them thoroughly, then set them aside.

Prepare the Egyptian Rice (Roz)

While the beans are cooking, you can prepare the Egyptian rice, known as roz in Arabic. Start by frying vermicelli in samna (clarified butter) over medium heat. Keep a close eye on it and stir frequently— vermicelli can burn quickly. Once the vermicelli turns golden brown, add in the washed Egyptian rice. This rice is a medium-grain variety perfect for soaking up all the flavors.

Mix the rice and vermicelli well, letting them sit for no more than one minute. Then, pour in enough water to cover the rice, but no more than ½ inch above the rice level. Bring the pot to a boil, then reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes. Once cooked, turn off the heat and let the rice rest for five minutes before gently fluffing it with a fork. Note: this rice is not vegan due to the use of samna.

Combine the Loubia

By now, your tomato sauce should be rich and ready. Use an immersion blender to blend the sauce until smooth. Add a splash of hot water to thin it to your preferred stew consistency. Once the sauce is ready, add the cooked black-eyed beans and bring everything to a gentle simmer. As soon as the stew reaches a simmer, turn off the heat— be careful not to overcook the beans, or they’ll become mushy.

Assemble and Serve

To serve, start by forming a bed of Egyptian rice on each plate. Spoon the loubia stew generously over the rice. Garnish with fresh parsley and serve with a side of pickled lemons for a burst of tangy flavor. Enjoy your comforting, traditional Egyptian meal!