Moroccan Bean Stew Recipe

Name: Moroccan Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. dried baby lima beans; 2 c. orange juice; 2 c. water; 4 chicken or beef bouillon cubes; 1 large onion, chopped; 3 tsp. fines herbes; 1 Tbsp. ground cinnamon; 1 lb. hot Italian sausage or spicy turkey sausage, cooked, drained and cut into 1/2-inch pieces; 1 (10 oz.) pkg. frozen peas, thawed; 2 c. Jarlsberg lite cheese, shredded

Servings: persons

1 lb. dried baby lima beans
2 c. orange juice
2 c. water
4 chicken or beef bouillon cubes
1 large onion, chopped
3 tsp. fines herbes
1 Tbsp. ground cinnamon
1 lb. hot Italian sausage or spicy turkey sausage, cooked, drained and cut into 1/2-inch pieces
1 (10 oz.) pkg. frozen peas, thawed
2 c. Jarlsberg lite cheese, shredded

1
Soak beans overnight in 2 quarts of water or boil 2 minutes and allow to stand 1 hour; drain beans and place in Dutch oven or large, heavy pan.
2
Cover with orange juice and water.
3
Add bouillon cubes, onion, herbes, cinnamon and sausage.
4
Cover and simmer, stirring occasionally, for 45 minutes or until beans are tender.
5
Remove from heat; stir in peas and cheese.
6
Serve with white, yellow or saffron rice.
7
Yields 6 to 8 servings.

1187

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. dried baby lima beans, 2 c. orange juice, 2 c. water, 4 chicken or beef bouillon cubes, and more.

Yes, Moroccan Bean Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Bean Stew

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