Texas Two Bean Tagine Rsc
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.
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Recipe Information
Ingredients
- 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
Heat the olive oil in a large heavy-bottomed pot or tagine over medium heat.
Add the diced onion and cook for 4-5 minutes until softened.
Stir in the minced garlic, ground cumin, paprika, cinnamon, and cayenne pepper. Cook for another minute until fragrant.
Add the harissa paste and stir well to coat the onions and spices.
Pour in the fire-roasted diced tomatoes and vegetable stock. Bring the mixture to a simmer.
Add the kidney beans, black beans, chopped dried apricots, carrot slices, red bell pepper, and zucchini to the pot.
Stir to combine and season with salt and black pepper.
Cover the pot with a lid and reduce the heat to low. Simmer for 30 minutes, stirring occasionally to prevent sticking.
After 30 minutes, stir in the chopped fresh cilantro and lemon juice. Taste and adjust seasoning as needed.
Serve the Texas Two Bean Tagine over cooked couscous and garnish with additional cilantro, if desired.
Nutrition Facts
Calories |
2462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6567 mg | 286% | |
| Total Carbohydrate | 435.2 g | 158% | |
| Dietary Fiber | 91.4 g | 326% | |
| Total Sugars | 92.5 g | ||
| Protein | 104.0 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 742 mg | 57% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 6985 mg | 149% | |
*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.
