Tunisian Yam and Red Bean Stew Slow Cooker Version
Warm, spicy, and deeply comforting, this Tunisian Yam and Red Bean Stew is a slow-cooker masterpiece that brings vibrant North African flavors to your table with minimal effort. Perfect for cozy evenings or meal prepping, this hearty dish features tender yams, protein-packed red beans, and a fragrant blend of spices like cumin, coriander, cinnamon, and paprika. A kick of harissa paste adds a touch of fiery warmth balanced by sweet, earthy yams and the richness of vegetable broth. Easy to assemble and simmered for hours to let the flavors meld, this stew is finished with fresh cilantro and a squeeze of tangy lemon for a bright, herbaceous note. Whether served with crusty bread or over couscous, this vegan and gluten-free dish is as nourishing as it is delicious, making it a standout addition to your slow cooker repertoire.
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Recipe Information
Ingredients
- 3 medium-sized yams (peeled and diced into 1-inch cubes)
- 2 cups cooked red beans (or canned, rinsed and drained)
- 1 large onion (finely chopped)
- 4 cloves garlic (minced)
- 1 14-ounce can canned diced tomatoes
- 3 cups vegetable broth
- 2 tablespoons harissa paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 0.25 cup fresh cilantro (chopped, for garnish)
- 1 lemon lemon wedges (for serving)
Instructions
In a large skillet over medium heat, warm the olive oil. Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
Add the minced garlic, ground cumin, ground coriander, ground cinnamon, and paprika to the skillet. Stir and cook for another 1-2 minutes until the spices are fragrant.
Transfer the sautéed onion, garlic, and spices to the slow cooker.
Add the diced yams, cooked red beans, canned diced tomatoes (with their juices), vegetable broth, harissa paste, salt, and black pepper to the slow cooker. Stir gently to combine all ingredients.
Cover the slow cooker with its lid and set it to cook on low for 6-7 hours or high for 3-4 hours, until the yams are tender and the flavors meld beautifully.
Once the stew is finished cooking, taste and adjust seasonings as needed (e.g., add more salt or harissa for spice).
Ladle the stew into bowls and garnish each serving with fresh chopped cilantro. Serve with lemon wedges on the side for a bright, tangy touch.
Enjoy your Tunisian Yam and Red Bean Stew with crusty bread or over couscous, if desired!
Nutrition Facts
Calories |
1578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5368 mg | 233% | |
| Total Carbohydrate | 277.9 g | 101% | |
| Dietary Fiber | 62.2 g | 222% | |
| Total Sugars | 29.8 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 526 mg | 40% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 5710 mg | 121% | |
*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.
