Moroccan Bean Stew

Name: Moroccan Bean Stew
Ingredients: 1 lb. dried baby lima beans; 2 c. orange juice; 2 c. water; 4 chicken or beef bouillon cubes; 1 large onion, chopped; 3 tsp. fines herbes; 1 Tbsp. ground cinnamon; 1 lb. hot Italian sausage or spicy turkey sausage, cooked, drained and cut into 1/2-inch pieces; 1 (10 oz.) pkg. frozen peas, thawed; 2 c. Jarlsberg lite cheese, shredded

10 ingredients

7 steps

Ingredients

1 lb. dried baby lima beans
2 c. orange juice
2 c. water
4 chicken or beef bouillon cubes
1 large onion, chopped
3 tsp. fines herbes
1 Tbsp. ground cinnamon
1 lb. hot Italian sausage or spicy turkey sausage, cooked, drained and cut into 1/2-inch pieces
1 (10 oz.) pkg. frozen peas, thawed
2 c. Jarlsberg lite cheese, shredded

Directions

1

Soak beans overnight in 2 quarts of water or boil 2 minutes and allow to stand 1 hour; drain beans and place in Dutch oven or large, heavy pan.
2

Cover with orange juice and water.
3

Add bouillon cubes, onion, herbes, cinnamon and sausage.
4

Cover and simmer, stirring occasionally, for 45 minutes or until beans are tender.
5

Remove from heat; stir in peas and cheese.
6

Serve with white, yellow or saffron rice.
7

Yields 6 to 8 servings.