Loubia - Dripping Springs, TX [InstaPot]


Sometimes even the grounded amenities of a real kitchen can't avoid the draw of the Instant Pot. Unashamed laziness is universal, from back-of-van to actual-wall-and-roof-kitchen. 

"Chop up, drop in, tune out." - Timothy Leary, Cookin' With Tim! 2nd Edition

This is a recipe adapted from Rancho Gordo Bean Club News (Q1 2022), itself adapted from French Beans by Georgeanne Brennan, a book published by Rancho Gordo Press, in a circular bean logic that shows just how few players there are in the world of popularized bean culture. 

Loubia is a North African dish and apparently trendy in France. It's a fancy and aromatic and flexible bean chili. This simplified recipe will probably become a standard go-to for me and a base to add in whatever root vegetable or extra spices I have laying around.  

The recipe:

In the Instant Pot, sauté until fragrant:

  • 3 Tbsp olive oil
  • 2 onions, minced (yellow, white, red, green, whatev)
  • 4 garlic cloves, minced
  • 3 celery stalks with leaves, finely chopped
  • 4 carrots, finely chopped
Add to the pot, sauté a minute to combine:
  • 2 tsp fresh ground cumin
  • 2 tsp turmeric
  • 3 Tbsp paprika (yeah, 3 whole tablespoons! Go with smoked paprika if you're daring)
  • 2 tsp salt
  • 2 tsp fresh ground black pepper
Add to the pot, pressure cook for 25 minutes:
  • 2 cups (1 lb) dry white beans (Alubia Blanca, Cassoulet, Cannellini, or even just Navy Beans)
  • 4 cups water
Depressurize naturally (or as long as you can wait), then add in and simmer* for 5 minutes:
  • 1 can chopped tomatoes and juice
  • 4 Tbsp tomato paste
Serve in a bowl and top with a dressing, equal parts of:
  • Red wine vinegar
  • Olive oil
*I usually set the Instant Pot back to "Sauté" and simmer that way. 

I used the leftovers for breakfast tacos!