Beans for the win with this incredible and flavorful dish! Spicy and sweet shine in this healthy, comforting Moroccan Skillet Beans that is sure to delight your taste buds with the first bite. Aromatic Moroccan spices, zesty onions, earthy garlic, sweet tomatoes, hearty beans, sweet raisins and Medjool dates come together in the most tasty way. Pair this easy and flavorful dish with your favorite grains for an ultimate weeknight meal.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Hi there, Ameera here!

This girl loves Moroccan dishes, can you tell? LOL I tend to push Mom in that direction, but it isn’t too hard because she love Moroccan dishes too!  What’s not to love, Moroccan dishes are vibrantly spicy and brimming with amazing flavor.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Twist on Baked Beans

Our sweet and spicy Moroccan Skillet Beans are kind of the equivalent of American baked beans but with some tasty Moroccan flair!  This Moroccan dish is traditionally prepared as a meat dish with lamb and beans generously spiced with harissa and other fragrant spices, then simmered for a long time. But I wanted to make it Whole Food Plant Based.  And boy am I glad I did.  It is SOOOO tasty!

Harissa Seasoning

The Medjool dates and golden raisins give this dish a nice hint of sweetness to contrast the spiciness of the harissa seasoning. We used Frontier Co-Op Organic Harissa Seasoning. We found it at Whole Foods, but you can also purchase this seasoning from Amazon if you can’t find Frontier Co-Op spice blends at your local store.

Additionally, the Frontier Co-Op Organic Harissa Seasoning does contain a tiny bit of sea salt. We typically don’t use blends that contain salt. However, it is the last ingredient listed, which means that it is the least predominant of all the spices used.

You can certainly make your own Harissa spice blend without sea salt. The spices in the Frontier Co-Op Organic Harissa Seasoning are as follows: paprika, caraway, red chili pepper, cayenne, coriander, cumin, garlic, and peppermint.

*NOTE: Be careful when purchasing Harissa, do not purchase Harissa paste as it is typically packed in oil.

We love the flavor the Harissa blend adds to this dish. I’ll let Mom tell you more.

Hi! Robin here!

It’s true, I love Moroccan food! The Moroccan cuisine is full of amazing spices, which I absolutely love.  If there is one thing you can pretty much count on for your WFPB recipes is an impressive list of spices. When you are cooking WFPB, then spices become a major priority because you can no longer rely on oil to carry your dish as fat (oil) tells your brain this dish is tasty.

If you look at the S.A.D. diet, oil can be found in just about every dish. Oil carries flavor making it easy to use very few spices, or sometimes none at all. Eliminating oil, then makes our jobs a little more challenging to find ways to balance flavor and make dishes more flavorful.  Spices do that job very nicely and add dimension to dishes.

Don’t let an impressive list of spices deter you from making a flavorful dish because you think it is more complex. It’s not that at all. Trust me on this one. Plus, the bonus of tons of spices = tons of antioxidants. A total win, win, win!

We hope you give this recipe a try!  If you try these comforting beans, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Ceramic/enamel lined skillet, or similar large skillet.

Moroccan Skillet Beans

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 Minutes
• Cook Time: 30 Minutes
• Total Time: 40 Minutes
• Yield: 4 Servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Moroccan

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Description

Beans for the win with this incredible and flavorful dish! Spicy and sweet shine in this healthy, comforting Moroccan Skillet Beans that is sure to delight your taste buds with the first bite. Aromatic Moroccan spices, zesty onions, earthy garlic, sweet tomatoes, hearty beans, sweet raisins and Medjool dates come together in the most tasty way. Pair this easy and flavorful dish with your favorite grains for an ultimate weeknight meal.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

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Ingredients

Scale 1x2x3x

• 1 cup yellow onions, fine dice
• 2 Tablespoons minced garlic
• 2 Tablespoons tomato paste
• ½ cup white wine *
• 1 cup water (or broth)  *
• ½ cup vegetable broth *
• 1  [ 15.5 oz. ] can chickpeas, drained and rinsed
• 1  [ 15.5 oz.] can cannellini beans, drained and rinsed
• ¾ cup roasted red bell pepper, small dice *
• ¼ to ½ cup golden raisins (+/-) *
• 2 Medjool dates, pitted, fine dice (optional)

Herb/Spices Ingredients:

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 Tablespoon dried minced onions
• 2 ½ teaspoons harissa seasoning *
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• ½ teaspoon smoked paprika
• ½ teaspoon ground ginger
• 1/8 to ¼ cayenne pepper (optional)
• ½ to 1 teaspoon sea salt (+/-) *

Optional Serving Ingredients/Ideas:

• Chopped fresh cilantro or parsley
• Grains (such as quinoa, brown rice, millet, etc.)

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Instructions

1. In a small bowl, add all the Herb/Spices Ingredients. Mix and set aside.
2. In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the diced onions, sauté over medium heat until they are soft, approximately 7 to 9 minutes. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
3. Add the minced garlic and tomato paste, sauté for 30 seconds, add the Herb/Spice mix, sauté for about 30 seconds, just to release their fragrance then add the white wine and cook for a few minutes, stirring constantly to allow the alcohol to reduce. This only takes a few minutes. The liquid left behind will be flavored with wine without the alcohol and will add a beautiful nuance of flavor.
4. Then add the vegetable broth, water, chickpeas, roasted red bell peppers, cannellini beans, dates, and raisins. Stir well to combine, bring to a boil, then immediately lower to a simmer. Simmer for 10 to 15 minutes. Test taste for flavor, ramp up any spices as needed at this time.  If spices are added, simmer for a few more minutes before serving to allow the flavors to marry.
5. Serve immediately with your favorite grain (quinoa, brown rice, millet, etc.) and/or flatbread and topped with fresh cilantro or parsley.

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Notes

*Vegetable Stock:  We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Roasted Red Peppers: You can also substitute with a regular red bell pepper, add with the diced onions, sauté until soft.

*Harissa Seasoning (North African Heat):  We use Frontier Co-Op Organic Harissa Seasoning. We love this dry seasoning blend. Harissa Seasoning can sometimes be difficult to find in stores. We found it at Whole Foods. You can also purchase it off of Amazon or create your own blend. Be careful to not purchase Harissa paste that is packed in oil.  The Frontier Co-Op brand is a blend of spices and herbs and is WFPB.

*Raisins:  We used golden raisins, but regular raisins will work equally well in this dish.  Additionally, we were divided over the amount of raisins to use.  If you like just a little sweet with the spicy heat, use ¼ cup. If you enjoy sweet with the spicy heat, use ½ cup or more.

*White Wine:  We used Vegan Sovereign Blanc White Wine, or any vegan dry white wine will work equally well. It adds dimension. The alcohol burns off and you are left with this beautiful nuance of flavor.  You do not have to add the white wine, you may need to ramp up the flavors if you leave it out.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Makes:  4 servings

*Storage:  Refrigerate, use within 7 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.