Moroccan Red Bean Stew Recipe

Recipe Category: Vegan

Moroccan Red Bean Stew Recipe


Makes 4 servings

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 medium carrots, cut into 1/4-inch slices
  • 3 garlic cloves, minced
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground cayenne
  • 2 large Yukon Gold or russet potatoes, peeled and cut into 1/2-inch dice
  • 3 cups cooked dark red kidney beans or 2 (15.5-ounce) cans, drained and rinsed
  • 1 (14.5-ounce) can crushed tomatoes
  • 1 (4-ounce) can diced mild green chiles, drained
  • 1 1/2 cups vegetable broth or water
  • salt and freshly ground black pepper
  • 1/4 cup creamy peanut butter
  • 3 cups fresh baby spinach
  • 1/3 cup chopped unsalted roasted peanuts


  1. In a large saucepan, heat the oil over medium heat
  2. Add the onion and carrots
  3. Cover and cook until softened, about 10 minutes
  4. Stir in the garlic and ginger
  5. Cook, uncovered, until fragrant, about 1 minute
  6. Add the cumin, cayenne, potatoes, beans, tomatoes, chiles and 1 cup of the broth
  7. Season with salt and pepper to taste
  8. Cover and bring to a boil, then reduce heat to low and simmer until the vegetables are soft, about 30 minutes
  9. In a small bowl, combine the peanut butter and the remaining 1/2 cup of broth, stirring until blended, then add it to the stew
  10. Add the spinach and cook, stirring, until wilted, about 3 minutes
  11. Blended, then add it to the stew
  12. Add the spinach and cook, stirring, until wilted, about 3 minutes
  13. Taste, adjusting seasonings if necessary
  14. Sprinkle with peanuts and serve immediately

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