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Janelle Carss

Smoky Moroccan Beans

Inspired by the warm, aromatic flavours found throughout Moroccan cuisine, these cozy one-pan Smoky Moroccan Beans transforms humble kidney beans into something that tastes like it simmered all day.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Canadian, Moroccan
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil (or ¼ cup water for oil-free)
  • 1 red onion, diced
  • 1 red or orange bell pepper, diced
  • 1 carrot, finely diced
  • 4 to 6 garlic cloves, minced
  • 1 28-oz can diced tomatoes
  • 2 15-oz cans red kidney beans, drained but not rinsed (sub any bean of choice; black, pinto, garbanzo, canellini, etc)
  • ½ cup raisins or chopped dates (optional but highly recommended)
  • ¼ cup nutritional yeast
  • ½ cup warm water for veggie broth
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp cinnamon
  • ½ tsp coriander
  • pinch chili flakes
  • ¾ tsp salt, plus more to taste
  • black pepper, to taste
  • chopped parsley, for serving
  • tahini, for drizzling

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add the diced onion, bell pepper, and carrot, and cook until softened and lightly caramelized.
  2. Add the cumin, smoked paprika, cinnamon, coriander, chili flakes, salt, and pepper. Stir for about 30 seconds until the spices become fragrant.
  3. Pour in the canned tomatoes and add the drained kidney beans. Stir everything together and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the tomatoes to reduce slightly and the flavors to deepen.
  4. Meanwhile, combine the warm water, garlic, and nutritional yeast in a blender. Blend until completely smooth.
  5. Add in the raisins and pour the mixture into the skillet and stir well. Simmer for another few minutes until the sauce thickens slightly and coats the beans.
  6. Taste and adjust seasoning as needed. Serve over your favorite grain, roasted vegetables, or simply enjoy with some crusty bread.

Notes

Macros per serving (serves 4): 290 cal, 20g protein, 47g carbs, 4g fat, 13g fibre