This low-fat Moroccan stew is rich and savory with just a hint of sweetness.
Serves 6 to 8
- 1 cup dry pinto beans
- 1 cup dry light red kidney beans
- 1 tablespoon oil
- 1-1/2 cups chopped onion
- 2 tablespoons minced garlic
- 8 cups water
- 2 tablespoons fresh minced ginger
- 2 whole bay leaves
- 1/4 teaspoon cayenne pepper
- 1 tablespoon paprika
- 1/4 teaspoon ground cinnamon
- 1 tablespoon cumin
- 1/8 teaspoon saffron
- 4-1/2 cups chopped green beans, carrots, turnips, potatoes, cauliflower
- 1 tablespoon honey
- 2 teaspoons salt
- 1 can (14 1/2-ounce) tomatoes, diced in juice
- 1/4 cup fresh minced cilantro
- 2 tablespoons green olives, pitted and minced
- 2 teaspoons lemon zest (optional)
Preparation: 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.
Notes: Serve warm over couscous or steamed rice
Amount Per Serving
Cals: 223 From Fat: 5%
Total Fat: 1.4g
Total Carb: 45.5g
Dietary Fiber: 12.2g