Slow-Cooked Moroccan Baked Beans

Serves: 8
Total Calories: 87


1 pound dried white beans, such as navy beans or Great Northern
1 cup chopped onion, fresh or frozen
1 teaspoon ground coriander
1 teaspoon ground cumin
1 stick cinnamon
1/4 cup honey
4 carrots, peeled, trimmed, and cut into chunks
1 (32-ounce) container vegetable broth
2 tablespoons fresh lemon juice
salt and ground black pepper to taste


Combine the white beans, onion, coriander, cumin, cinnamon stick, honey, carrots, and broth in a large slow-cooker and cook on low until the beans are tender and most of the liquid has been absorbed, about 10 hours. Season with lemon juice, salt, and pepper. Remove the cinnamon stick before serving.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 8
Total Calories: 87
Calories from Fat: 2

This Slow-Cooked Moroccan Baked Beans recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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