Magical Moroccan Beans and Greens

By Amie H. from Food and Finance High School , New York City, NY.


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

From Fat20.36%
From Saturated Fat3.17%
From Sugar6.16%


Ingredient 6 servings 50 servings
Vegetable oil1 1/2 Tablespoons3/4 cup/6 fluid oz
Fresh onion, diced1/4 cup2 1/4 cups/12 oz
Garlic, minced2 teaspoons3 Tablespoons + 1 teaspoon/1 oz
Cumin, ground1 teaspoon3 1/2 tablespoons/18 grams
Turmeric, ground1/4 teaspoon1 2/3 tablespoon/11.5 grams
Cinnamon, ground1 teaspoon3 1/3 tablespoons/26 grams
Black pepper, ground1/4 teaspoon1 2/3 tablespoons/10.5 grams
Salt1/2 teaspoon1 tablespoon + 1 teaspoon/2.5 grams
Red pepper flakes1 dash/.25 grams3/4 teaspoon/1.5 grams
Kidney beans, canned from dry, with liquid1 qt + 1/3 cup, (2 1/4 #300 cans)/2 lb. 4 oz2 gallons + 1 quart (2 2/3 #10 cans)/18 lb
Orange juice1/2 cup3 1/3 cups/27 fluid oz
Water as needed--
Sinach, frozen, chopped, thawed and drained overnight1 1/2 cups/8 oz3 quarts/4 lbs 3 oz

  1. Heat oil in large stockpot over medium heat. Saute onions and salt about 10 minutes or until aromatic and soft.

  2. Reduce heat to low. Add garlic, cumin, turmeric, cinnamon, pepper, salt, and red pepper flakes. Saute about 5 minutes, allowing blend to release aroma.

  3. Add kidney beans with liquid, orange juice, and enough water to make mixture easy to stir. Bring to a simmer.

  4. Add thawed and drained spinach. CCP; Heat to 165 degrees F or higher for at least 15 seconds.

  5. CCP: Hold for hot service at 135 or higher.

  6. Portion with an 8 oz ladle (1 cup).