Spiced Bean Stew

“An Arabic-style dish containing delicious mixture of spices and beans. From the book: The Kitchen Shrink: Foods and recipes for a healthy mind by Natalie Savona. Substitute nutmeg for cardamom if desired. Add a dash of chili powder for added spice. You can use any canned beans as well as preparing your own dried beans. Both canned and dried beans taste about the same but using dried beans would be a healthier choice. If using dry beans prepare them according to your recipe or as noted on package before adding to recipe.”
READY IN:
1hr
SERVES:
4
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Soften the onions and garlic in a large pan with the olive oil.
  2. Add the powdered spices and stir well for a few minutes.
  3. Add in the tomatoes and then the beans.
  4. Pour in a can of water and leave the mixture to simmer for at least half an our until stewed.
  5. Serve the stew garnished with a generous amount of parsley and accompanied by brown rice.

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