Moroccan Three-Bean Stew

Smartpoints value per serving
Total Time
58 min
15 min
43 min
Frozen extra-fine French green beans are long, thin and bright green and are a good choice for this dish.


olive oil

2 tsp

uncooked red onion(s)

1 large, chopped

garlic clove(s)

2 medium clove(s), minced

frozen pepper strips

½ pound(s)

canned diced tomatoes

14 oz

canned kidney beans

15 oz

chickpeas (15 oz)

8 oz, rinsed and drained

table salt

¼ tsp

frozen cut green beans

1 cup(s), (from a 1-pound bag), French variety


2 Tbsp

ground coriander

¼ tsp

ground cinnamon

¼ tsp

cayenne pepper



  1. Heat oil in a large nonstick saucepan over medium heat. Add the onion and garlic and cook, stirring frequently, until golden, about 8 minutes. Add the bell peppers and tomatoes; bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, about 10 minutes. Stir in the kidney beans, chickpeas, and salt. Cook until heated through, stirring occasionally, about 5 minutes.
  2. Transfer half of the bean mixture (about 2 1/4 cups) to a bowl; let cool. Cover and refrigerate for up to 5 days for later use.
  3. Add the green beans, raisins, coriander, cinnamon, and cayenne to the remaining bean mixture in the saucepan; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the green beans are tender and the flavors are melded, about 10 minutes. Yields 1 1/2 cups per serving.


You can dish up each portion of this stew with 1/3 cup of cooked whole-wheat couscous and a tablespoon of toasted pine nuts. This will affect the SmartPoints value.

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