Texas Two Bean Tagine Rsc

Nutriscore Rating: 79/100

Infuse your dinner table with bold, global flavors by trying this Texas Two Bean Tagine, a vibrant fusion of Tex-Mex ingredients and Moroccan-inspired spices. This one-pot vegetarian dish features hearty kidney and black beans simmered in a fragrant sauce rich with cumin, cinnamon, and paprika, balanced by the smoky heat of harissa paste. Sweet bursts of dried apricots and colorful vegetables like zucchini, carrots, and red bell peppers create a delightful contrast of textures and flavors. Served over fluffy couscous and brightened with fresh cilantro and a splash of lemon juice, this tagine offers a wholesome, protein-packed meal in just an hour. Perfect for a cozy family dinner or weeknight meal prep, this recipe is a delicious blend of spice, warmth, and comfort.

Recipe Information

• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 1 hr
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

21 items

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 3 large garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons cayenne pepper
• 1 tablespoon harissa paste
• 14.5 ounces fire-roasted diced tomatoes, canned
• 2 cups vegetable stock
• 15 ounces kidney beans, cooked or canned (drained and rinsed)
• 15 ounces black beans, cooked or canned (drained and rinsed)
• 0.5 cups dried apricots, chopped
• 1 large carrot, thinly sliced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 2 tablespoons fresh cilantro, chopped
• 1 medium lemon, juiced
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 cups cooked couscous (for serving)

📝 Instructions

10 steps

1. Heat the olive oil in a large heavy-bottomed pot or tagine over medium heat.

2. Add the diced onion and cook for 4-5 minutes until softened.

3. Stir in the minced garlic, ground cumin, paprika, cinnamon, and cayenne pepper. Cook for another minute until fragrant.

4. Add the harissa paste and stir well to coat the onions and spices.

5. Pour in the fire-roasted diced tomatoes and vegetable stock. Bring the mixture to a simmer.

6. Add the kidney beans, black beans, chopped dried apricots, carrot slices, red bell pepper, and zucchini to the pot.

7. Stir to combine and season with salt and black pepper.

8. Cover the pot with a lid and reduce the heat to low. Simmer for 30 minutes, stirring occasionally to prevent sticking.

9. After 30 minutes, stir in the chopped fresh cilantro and lemon juice. Taste and adjust seasoning as needed.

10. Serve the Texas Two Bean Tagine over cooked couscous and garnish with additional cilantro, if desired.

Nutrition Facts

1 serving (696.5g)

Calories		613
% Daily Value*
Total Fat		10.4 g	13%
	Saturated Fat	1.4 g	7%
	Polyunsaturated Fat	0.7 g
Cholesterol		0 mg	0%
Sodium		1449 mg	63%
Total Carbohydrate		108.0 g	39%
	Dietary Fiber	22.3 g	80%
	Total Sugars	22.3 g
Protein		27.2 g	54%
Vitamin D		0.0 mcg	0%
Calcium		179 mg	14%
Iron		9.8 mg	54%
Potassium		1960 mg	42%

*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: 383 cal (15.1%%)

Protein: 437 cal (17.2%%)

Carbs: 1724 cal (67.8%%)