As a member of Cooking Club of America, I get what are called "Food Now!" emails. They show up in my email once or twice a week. I'm not completely sure, but I think they are randomly selected recipes that were in previous copies of Cooking Pleasures. Regardless, as the subject implies, they are quick recipes.
When I got the Food Now! email highlighting this recipe, I figured I'd give it a spin. Rodney occasionally hints (ok, blatantly states) that maybe it would be better if we went vegetarian. We'd be less chubby, more healthy in general, etc. That's usually when I start screeching something along the lines of, "But we wouldn't get to eat meat!" I typically follow that up by making something with pork in it. So, this one was to accommodate Rodney's "I wanna be a vegetarian" moments. As it is loaded with yummy beans and spinach, how wrong would I be to make it?
Three-Bean Moroccan Stew
2 tsp olive oil
1 large onion, diced
1.5 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cinnamon
1 (15-oz.) can garbanzo beans, drained, rinsed
1 (15-oz.) can cannellini beans, drained, rinsed
1 (15-oz.) can black beans, drained, rinsed
1 (14.5-oz.) can diced tomatoes
2 (14-oz.) cans lower-sodium chicken broth
1 c golden raisins
1 (10-oz.) pkg. baby spinach
Heat oil in large pot over medium-high heat until hot. Cook onion 3 minutes or until softened, stirring frequently.
Stir in cumin, coriander and cinnamon.
Add all remaining ingredients except spinach; bring to a boil. Reduce heat to low; simmer 15 minutes.
Stir in spinach; cook 3 minutes or just until wilted. (It barely fit in the 5-qt Dutch oven and I was worried at first, but it worked out. Check out the progression...)
6 (1 1/2-cup servings)
Certainly cheap. Again, we had all the stuff on hand but the spinach. I'd guess I picked it up for $2. If you are wondering how in the heck we have so much stuff "on hand", let me explain by saying that
- I like to buy in bulk (remember when I talked about EVOO?) and
- I try a pretty wide variety of stuff. How would I have known that the golden raisins I'd picked up for a dessert would be an ingredient in a main course? I didn't. I'm just rollin' along and it just happens to work out.
*I already had enough stuff for the worms to eat and since we lack in fridge/freezer space, something had to go.