Navy Beans with Moroccan Flavor

Infused with the warm, aromatic spices of North Africa, Navy Beans with Moroccan Flavor is a hearty and wholesome dish that transforms simple pantry staples into a bowl of pure comfort. Tender navy beans are slow-simmered with fragrant cumin, coriander, cinnamon, and turmeric, creating a richly spiced, tomato-based stew that is both satisfying and nutrient-packed. Fresh cilantro and a splash of tangy lemon juice elevate the flavors, while the optional red pepper flakes add just the right hint of heat. Perfect as a stand-alone vegan main dish or served alongside rice, couscous, or crusty bread, this dish combines global inspiration with easy-to-source ingredients. With minimal prep and a convenient simmer time, it’s an ideal option for cozy dinners or meal prepping flavorful leftovers.

Nutriscore Rating: 87/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 6

Ingredients

• 2 cups dried navy beans
• 3 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cinnamon
• 1 teaspoon sweet paprika
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon crushed red pepper flakes (optional)
• 1 15-ounce can diced canned tomatoes
• 4 cups vegetable broth
• 0.25 cup fresh cilantro, chopped
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Rinse the dried navy beans thoroughly under cold water. Soak them in a large bowl of water overnight, or for at least 8 hours. Drain and rinse before cooking.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 3

Add the diced onion and cook for 5-7 minutes, stirring frequently, until softened and translucent.

Step 4

Stir in the minced garlic, ground cumin, coriander, cinnamon, paprika, turmeric, and red pepper flakes (if using). Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.

Step 5

Add the canned tomatoes and their juices, stirring well to combine. Cook for 3-4 minutes, allowing the flavors to meld.

Step 6

Pour in the vegetable broth and add the soaked, drained navy beans. Stir to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 1.5 to 2 hours, stirring occasionally, until the navy beans are tender. Add more broth or water if needed to maintain a stewy consistency.

Step 8

Season the dish with salt and black pepper to taste. Stir in the fresh cilantro and lemon juice just before serving.

Step 9

Serve warm as a main dish with crusty bread, or alongside rice or couscous. Garnish with additional cilantro if desired.

Nutrition Facts

Serving size	2037.7 grams (2037.7g)

Amount per serving	% Daily Value*
Calories	2235

Total Fat 59.00g	76%
Saturated Fat 9.20g	46%
Polyunsaturated Fat 2.90g
Cholesterol 0mg	0%
Sodium 5175mg	225%
Total Carbohydrate 338.90g	123%
Dietary Fiber 84.00g	300%
Total Sugars 37.50g
Protein 113.40g	227%

Vitamin D 0IU	0%
Calcium 925mg	71%
Iron 33mg	182%
Potassium 8559mg	182%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.7%

Protein: 19.4%

Carbs: 57.9%