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.
- 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|
|Ground cinnamon||¼ tsp|
|Black pepper||2 tsp|
|Kosher salt||2 tsp|
- Heat olive oil over medium-high heat in medium sauté pan. Add onions, carrots, garlic and ginger and sauté for 5 to 6 minutes.
- Add the dates and remaining spices. Stir to combine and continue to cook for another 2 to 3 minutes.
- 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.
- Serve ½ cup portions.
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