Magical Moroccan Beans and Greens
By Amie H. from Food and Finance High School , New York City, NY.
Description
The exotic spices beckon you to a distant land in Northern Africa... get on a magic carpet ride to Morocco, the spice capital of the world! Taste the delicious flavors that will dance on your taste buds as cinnamon mingles with cumin in this slightly spicy, delicious and nutritious dish featuring kidney beans and spinach. Served over brown rice, millet, or quinoa or with whole grain crusty bread, this main dish is sure to please!
Nutrition Facts
Serving size: 8 oz
| Calories | 178 |
| From Fat | 20.36% |
| From Saturated Fat | 3.17% |
| From Sugar | 6.16% |
| Sodium | 527mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Vegetable oil | 1 1/2 Tablespoons | 3/4 cup/6 fluid oz |
| Fresh onion, diced | 1/4 cup | 2 1/4 cups/12 oz |
| Garlic, minced | 2 teaspoons | 3 Tablespoons + 1 teaspoon/1 oz |
| Cumin, ground | 1 teaspoon | 3 1/2 tablespoons/18 grams |
| Turmeric, ground | 1/4 teaspoon | 1 2/3 tablespoon/11.5 grams |
| Cinnamon, ground | 1 teaspoon | 3 1/3 tablespoons/26 grams |
| Black pepper, ground | 1/4 teaspoon | 1 2/3 tablespoons/10.5 grams |
| Salt | 1/2 teaspoon | 1 tablespoon + 1 teaspoon/2.5 grams |
| Red pepper flakes | 1 dash/.25 grams | 3/4 teaspoon/1.5 grams |
| Kidney beans, canned from dry, with liquid | 1 qt + 1/3 cup, (2 1/4 #300 cans)/2 lb. 4 oz | 2 gallons + 1 quart (2 2/3 #10 cans)/18 lb |
| Orange juice | 1/2 cup | 3 1/3 cups/27 fluid oz |
| Water as needed | - | - |
| Sinach, frozen, chopped, thawed and drained overnight | 1 1/2 cups/8 oz | 3 quarts/4 lbs 3 oz |
Preparation
Heat oil in large stockpot over medium heat. Saute onions and salt about 10 minutes or until aromatic and soft.
Reduce heat to low. Add garlic, cumin, turmeric, cinnamon, pepper, salt, and red pepper flakes. Saute about 5 minutes, allowing blend to release aroma.
Add kidney beans with liquid, orange juice, and enough water to make mixture easy to stir. Bring to a simmer.
Add thawed and drained spinach. CCP; Heat to 165 degrees F or higher for at least 15 seconds.
CCP: Hold for hot service at 135 or higher.
Portion with an 8 oz ladle (1 cup).
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