Moroccan Black Bean Stew Recipes

MOROCCAN BEAN AND PEPPER STEW

Steps:

• For the Stew, heat oil in 3-quart saucepan on medium-high heat. Add bell peppers, squash and onions; cook and stir 5 minutes or until vegetables are softened. Add cinnamon, garlic powder, cumin, ginger, red pepper and sea salt; cook and stir 1 minute. Stir in beans, tomatoes and water. Bring to boil. Reduce heat to medium-low; simmer, covered, 20 minutes or until vegetables are tender.
• For the Couscous, bring broth, cinnamon and ginger to boil in medium saucepan on high heat. Remove from heat. Stir in couscous and raisins. Cover. Let stand 5 minutes or until the liquid is absorbed. Fluff couscous with fork.
• Serve stew over couscous in large soup bowls. Sprinkle with chopped fresh mint and toasted sliced almonds, if desired.

BRAZILIAN BLACK BEAN STEW

Steps:

• Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
• Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.

MOROCCAN BLACK-EYED PEAS (COWPEAS)

Steps:

• Place black-eyed peas into a large container and cover with several inches of cool water; let stand for 8 hours to overnight. Drain and rinse peas.
• Combine peas, onion, tomato sauce, olive oil, cilantro, garlic, salt, cumin, paprika, ginger, and cayenne pepper in a stockpot; pour 3 1/2 cups water over pea mixture. Bring water to a boil, decrease heat to low, cover pot, and simmer, stirring occasionally and adding more water if sauce gets too thick, until peas are tender, about 1 1/2 hours.

MOROCCAN VEGETABLE STEW

Steps:

• Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
• Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
• Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.

DFINA (MOROCCAN BEAN STEW)

Steps:

• Place chickpeas and beans in a bowl, cover with water to a depth of 2 inches and soak at least 4 hours or overnight. Drain and rinse the beans.
• Heat the oil in a heavy casserole. Add onions and saute until golden. Stir in the garlic, saute for a minute or so, then remove the vegetables from the casserole.
• Preheat oven to 300 degrees.
• Add lamb and saute until lightly browned. Stir in coriander, cumin and saffron. Stir in drained beans and the onion and garlic mixture. Tuck the potatoes, carrots and eggs (if using) among the other ingredients. Add 6 cups water. Bring to simmer.
• Skim the surface of the casserole, then cover and place in oven. Bake mixture for 1 1/2 hours, then add lemon juice and season to taste with salt and pepper. Place a layer of foil over casserole and place the lid back on. Lower temperature to 250 degrees. Bake 6 hours or longer, until liquid has been absorbed but ingredients are still moist.
• To serve, remove eggs, peel them, cut them in half and arrange them on top of the dfina. Sprinkle the dfina with toasted almonds and chopped mint.

MOROCCAN-SPICED FAVA BEAN STEW

Steps:

• Place the dried fruit and raisins in a small heatproof bowl. Add boiling water to cover and soak for 20 minutes to soften. Drain and set aside.
• Heat the olive oil in a large saucepan over medium heat. Add the onion and carrot, cover, and cook until softened, about 5 minutes. Add the garlic, cumin, and cinnamon and cook, stirring, for 30 seconds.
• Add the tomatoes, green beans, and stock and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are tender, about 20 minutes.
• Add the favas, peas, fruit, salt and pepper to taste. Simmer, uncovered, until the flavors are blended and the desired consistency is achieved, about 10 minutes.
• Sprinkle with cilantro and serve.

MOROCCAN BLACK BEAN STEW

Steps:

• 1. Heat the oil in a 6-quart stockpot over medium heat. Add the garlic, ginger, habañero, and cumin, and sauté 2 minutes, or until fragrant. 2. Add the onions, yams, cauliflower, tomatoes, beans, water, and saffron to the pot. Bring the ingredients to a boil, then reduce the heat to medium-low. Cover and simmer, stirring occasionally, for 20 to 30 minutes, or until the vegetables are tender. 3. Add the cilantro and salt, and continue to simmer another 5 minutes. Adjust the seasonings, if desired. 4. Ladle the hot stew into bowls and serve. For a Change . . . • Instead of black beans, use chickpeas or lentils. Fresh or frozen green beans or peas also work well.