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Moroccan Scented Baked Beans

Tempt taste buds with this aromatic serving of Bush’s Best® Bean Pot Vegetarian Baked Beans enlivened with a blend of Moroccan spices including ginger, cumin, coriander and turmeric.

Can Do Counter: 14

  • Yields: 30 servings
  • Serving Size: ½ cup
  • Prep Time: 12 minutes
  • Cook Time: 1 hour, 10 minutes
Bush’s Best® Bean Pot Vegetarian Baked Beans 1, #10 can
Olive oil 2 Tbsp
Yellow onions, medium dice 2 each
Carrots, peeled and medium dice 2 each
Fresh garlic, minced 3 each
Fresh ginger, peeled and minced 3 Tbsp
Pitted dates, chopped 8 oz
Ground cumin 3 tsp
Ground coriander 2 tsp
Ground turmeric 1 tsp
Crushed red chili flakes ½ tsp
Paprika 1 tsp
Ground cinnamon ¼ tsp
Black pepper 2 tsp
Kosher salt 2 tsp


  1. Heat olive oil over medium-high heat in medium sauté pan. Add onions, carrots, garlic and ginger and sauté for 5 to 6 minutes.
  2. Add the dates and remaining spices. Stir to combine and continue to cook for another 2 to 3 minutes.
  3. Add baked beans to a 4 inch half hotel pan, then add vegetable mixture and stir well to incorporate. Cover with foil and bake for 30 minutes in a 350°F pre-heated convection oven. After 30 minutes remove foil and cook for another 30 minutes.
  4. Serve ½ cup portions.


Products in this Recipe

Bush's Best vegetarian beans are bulk beans vegetarians love.

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