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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.
- Prep Time
15 Mins
- Cook Time
1 Hour10 Mins
- Serves
30
INGREDIENTS
- 1, #10 can Bush’s Best® Bean Pot Vegetarian Baked Beans
- 2 Tbsp Olive oil
- 2 each Yellow onions, medium dice
- 2 each Carrots, peeled and medium dice
- 3 each Fresh garlic, minced
- 3 Tbsp Fresh ginger, peeled and minced
- 8 oz Pitted dates, chopped
- 3 tsp Ground cumin
- 2 tsp Ground coriander
- 1 tsp Ground turmeric
- ½ tsp Crushed red chili flakes
- 1 tsp Paprika
- ¼ tsp Ground cinnamon
- 2 tsp Black pepper
- 2 tsp Kosher salt
INGREDIENTS
- 1, #10 can Bush’s Best® Bean Pot Vegetarian Baked Beans
- 2 Tbsp Olive oil
- 2 each Yellow onions, medium dice
- 2 each Carrots, peeled and medium dice
- 3 each Fresh garlic, minced
- 3 Tbsp Fresh ginger, peeled and minced
- 8 oz Pitted dates, chopped
- 3 tsp Ground cumin
- 2 tsp Ground coriander
- 1 tsp Ground turmeric
- ½ tsp Crushed red chili flakes
- 1 tsp Paprika
- ¼ tsp Ground cinnamon
- 2 tsp Black pepper
- 2 tsp Kosher salt
DIRECTIONS
- 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.
