Moroccan Bean Stew
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 ⓘ
Instructions
- 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.
- Cover with orange juice and water.
- Add bouillon cubes, onion, herbes, cinnamon and sausage.
- Cover and simmer, stirring occasionally, for 45 minutes or until beans are tender.
- Remove from heat; stir in peas and cheese.
- Serve with white, yellow or saffron rice.
- Yields 6 to 8 servings.
Nutrition & Diet Analysis (per serving)
265
kcal
13% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).