Spiced Bean Tagine

1 cup dried pinto beans

1 cup dry light red kidney beans

1 tbsp oil

1 ½ cups chopped onion

2 tbsp minced garlic

8 cups water

2 tbsp fresh minced ginger

2 whole bay leaves

¼ tsp cayenne pepper

1 tbsp paprika

¼ tsp ground cinnamon

1 tbsp cumin

⅛ tsp saffron

4 ½ cups chopped green beans, carrots, turnips, potatoes and cauliflower

1 tbsp honey

2 tsp salt

14 ½ oz can tomatoes, diced in juice

¼ cup fresh minced cilantro

2 tbsp green olives, pitted and minced

2 tsp lemon zest (optional)

Soak beans by chosen method. Saute onions and garlic in a saucepan over medium heat with 1 tablespoon oil. Place drained and rinsed beans, onions and garlic into a large pot, add 8 cups water, and bring to a boil; reduce heat and simmer for 30 minutes or until beans are almost tender.

Add ginger, bay leaves, cayenne pepper, paprika cinnamon, cumin, and saffron; cook for an additional 30 minutes.

Add mixed vegetables, honey, and salt and cook for 15 minutes, or until tender. Turn off heat and stir in tomatoes, cilantro, olives and lemon zest.

Serve warm over couscous or steamed rice

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories223

% Daily Value *
Total Fat 1.4g2%
Cholesterol 0mg
Sodium 670mg30%
Total Carbohydrate 45.5g17%

Dietary Fiber 12.2g44%
Protein 12.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Spiced Bean Tagine