You know in the South, we love our beans. As a child, I remember we had beans and cornbread at least once or twice a week made with a left over ham bone or fat back. Of course, we had sliced homegrown tomatoes, cucumbers, and onions on the side. This was the way of life for a family leaving on a budge. Beans are cheap, filling, versatile, and a great source of protein and dietary fiber.
Back then beans were a two day event. They required sorting, removing any bad beans or gravel, and over night soaking. Back then the world of canned beans was limited to pinto beans, chili beans, and refried beans. Now in 2018, the variety of canned beans is far more vast than the dry selection. This recipe, courtesy of my friend “B”, uses the canned variety which makes this meal ready in about 40 minutes.
If you are against the use of canned beans, I would 100% use the Hurst’s 15 bean soup. If you use these mixed beans, do not use the flavor pack in it. Come to think about it, the next time I make this I will try this method and use the crock pot.
Moroccan Spiced Bean Soup
2 Tsp coconut oil
1 (15.5 oz) can black beans, drained and rinsed
1 (15.5 oz) can red kidney beans, drained and rinsed
1 (15.5 oz) can cannellini beans, drained and rinsed
1 (15.5 oz) can pinto beans, drained and rinsed
1 (28 oz.) can fire roasted diced tomatoes
1 qt. chicken or vegetable stock
2 medium sweet potatoes, peeled and diced
1 large sweet onion ( i used Vidalia)
1 large red bell pepper, seeded and diced
3 cloves garlic, minced
1 lb. (about 3 links) Chorizo sausage, sliced into thick chunks*
3 Tsp Moroccan Seasoning, divided
1/4 tsp. crushed red pepper flakes
Salt and White Pepper, to taste
*If using fresh chorizo sausage links, roast the sausage in a 350 degree oven for 30 minutes or until the internal temperature reaches 145 degrees on a meat thermometer.
Melt the coconut oil in a large dutch oven over medium heat. When oil is hot, saute the sweet potatoes until slightly softened. When the potatoes are softened, add the onions, garlic, red bell peppers, crushed red pepper flakes, and two tablespoons of the Moroccan seasoning. Season with salt and white pepper, stir to combine. Add the stock to the potatoes, and bring to a boil. When potatoes are tender, reduce heat to simmer. Add the tomatoes, all the drained beans, and the sausage, stir well. Add the remaining Moroccan seasoning, stir well. Cover and allow the beans to heat through. Skim off any excess oil from the sausage. Taste and add salt and white pepper if needed. Serve hot.