Egyptian Loubia

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EGYPTIAN LOUBIA | BLACK EYED BEANS IN TOMATO SAUCE

Yield 6

Prep time

10 Min

Cook time

1 H & 15 M

Total time

1 H & 25 M

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

For the Tomato Sauce:

• olive oil
• 1 yellow onion, diced
• 8 garlic cloves
• 4 pounds tomatoes, diced
• ground coriander
• ground cumin
• sea salt
• black pepper
• 2 cups water

For the Beans:

• water
• sea salt
• 2 pounds dry black-eyed beans

For Garnish:

• fresh parsley

Instructions

Prepare the Tomato Sauce:

1. Heat olive oil in a pot over medium-high heat.
2. Sauté 1 diced yellow onion until softened.
3. Add 8 minced garlic cloves and cook until fragrant and lightly golden.
4. Stir in 4 pounds diced tomatoes.
5. Season with ground coriander, ground cumin, sea salt, and black pepper.
6. Cover and simmer on low heat for about 45 minutes, stirring every 10 minutes to prevent sticking.
7. Blend the tomato sauce with an immersion blender until smooth.
8. Add 1–2 cups hot water as needed to reach your preferred consistency.

Cook the Black-Eyed Beans:

1. Bring a pot of water to a boil and season with sea salt.
2. Add 2 pounds dry black-eyed beans without soaking them beforehand.
3. Simmer over medium heat for about 30 minutes with the lid partially covered.
4. Avoid stirring the beans while cooking to prevent the skins from falling off.
5. Drain and rinse the beans once tender.
6. Stir the cooked black-eyed beans into the tomato sauce.
7. Bring the stew to a gentle simmer, then turn off the heat to avoid overcooking the beans.

Serve:

1. Serve Egyptian loubia alongside or on top of vermicelli rice.
2. Garnish with fresh chopped parsley and enjoy.

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