Moroccan Three-Bean Stew
- Total Time
Frozen extra-fine French green beans are long, thin and bright green and are a good choice for this dish.
olive oil2 tsp
uncooked red onion(s)1 large, chopped
garlic clove(s)2 clove(s), medium, minced
frozen pepper strips½ pound(s)
canned diced tomatoes14 oz
canned kidney beans15 oz
chickpeas (15 oz)8 oz, rinsed and drained
table salt¼ tsp
frozen cut green beans1 cup(s), (from a 1-pound bag), French variety
ground coriander¼ tsp
ground cinnamon¼ tsp
cayenne pepper⅛ tsp
- 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.
- 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.
- 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.