Best 3 North African 15 Bean Chili Recipes

Embark on a culinary journey through North Africa with this tantalizing 15-bean chili recipe, a symphony of flavors that captures the essence of the region's rich culinary heritage. This delectable dish boasts a harmonious blend of 15 diverse beans, each contributing its unique texture and flavor profile, simmered in a fragrant tomato-based broth infused with a captivating blend of North African spices. Alongside this hearty chili, the article also presents a tempting array of additional recipes that pay homage to North African cuisine's vibrant tapestry of flavors. Indulge in the aromatic delights of Moroccan Chicken Tagine, a classic dish that showcases the harmonious interplay of sweet and savory flavors, or savor the delightful explosion of spices in Tunisian Brik, a crispy pastry filled with a savory filling. Transport yourself to the bustling streets of Cairo with the authentic Egyptian Koshari, a delightful medley of rice, lentils, and pasta, topped with a tangy tomato sauce. And for a sweet treat, embark on a journey to Algeria with the irresistible Sfouf, a delectable semolina cake infused with the warmth of cinnamon and the nutty richness of almonds.

Let's cook with our recipes!

NORTH AFRICAN 15 BEAN CHILI

NORTH AFRICAN 15 BEAN CHILI image

Categories Soup/Stew Bean Pepper Quick & Easy Sausage Winter

Yield 6 to 8

Number Of Ingredients 17

Ingredients

1 lb. dried 15-bean mixture or red kidney beans
2 qt. water
1 large red onion, finely chopped
2 cloves garlic, minced or pressed
2 jars (7 oz. each) roasted red peppers or pimentos, drained and chopped
1 tsp. ground allspice
3 tsp. ground cumin
2 tsp. ground coriander
1.5 tsp. dry oregano
1/4 tsp. baking soda
1/3 cup ground dried New Mexico or California chilies
0.8 lbs. extra-lean ground beef
0.8 lbs. hot Italian seasoned fresh pork sausage
2 cans (14.5 oz. each) beef broth
1 cup chopped green olives
1 can (14.5 oz.) diced tomatoes
Salt

Steps:

Rinse and sort through beans. In a 3.5- or 4-quart pan, bring water (with baking soda)to a boil over high heat. Add beans. Let water return to a boil then boil, uncovered, for 2 minutes. Remove pan from heat, cover, and let stand for 1 hour. Drain and rinse beans, discarding cooking water. While beans are standing, pan fry beef and sausage to remove fat. In a 4-quart or larger electric slow cooker, combine onion, garlic, red pepper, allspice, cumin, coriander, oregano, baking soda, and chilies. Crumble in beef and pork sausage; mix to coat with seasonings. Stir in beans; pour in broth. Cover; cook at LOW setting until beans are very tender to bite (8.5 to 10 hours). Increase cooker heat setting to HIGH and stir in olives and tomatoes. Cover and cook until chili is very hot (over 30 minutes). Skim and discard fat from chili, if necessary. Season to taste with salt.

NORTH AFRICAN BEAN STEW WITH BARLEY AND WINTER SQUASH

North African Bean Stew With Barley and Winter Squash image

This warming, highly spiced stew is rich in beans, grains and chunks of sweet winter squash. Feel free to substitute other grains for the barley. Farro works particularly well. If you'd prefer something soupier, thin it with a little broth or water before serving.

Provided by Melissa Clark

Categories soups and stews, main course, side dish

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 18

Ingredients

1/3 cup extra-virgin olive oil, more for serving
2 leeks, white and green parts, diced
1 bunch cilantro, leaves and stems separated
1 cup finely diced fennel, fronds reserved (1/2 large fennel bulb)
3 garlic cloves, finely chopped
2 1/2 tablespoons baharat (see note)
1/2 cinnamon stick
2 tablespoons tomato paste
2 quarts chicken or vegetable broth
1/2 cup pearled barley
2 1/2 teaspoons kosher salt, more as needed
Large pinch saffron, crumbled (optional)
4 cups cooked beans or chickpeas
2 cups peeled and diced butternut squash (1 small squash)
3/4 cup peeled and diced turnip (1 medium)
1/2 cup red lentils
Plain yogurt, for serving
Aleppo pepper or hot paprika, for serving

Steps:

In a large pot over medium heat, heat oil and cook leeks until they begin to brown, 10 to 12 minutes.
Finely chop cilantro stems. Stir into pot, along with diced fennel and garlic. Cook for 2 minutes. Stir in baharat, cinnamon and tomato paste, and cook until paste begins to caramelize, about 2 minutes.
Stir in broth, 3 cups water, the barley and the salt. Bring to a gentle boil, stir in saffron, if using, and reduce heat to medium. Simmer uncovered for 40 minutes. Stir in beans, squash, turnip and lentils; cook until barley is tender, about another 20 to 30 minutes. Taste and adjust seasonings, if desired. Remove cinnamon stick.
Ladle stew into bowls. Spoon a dollop of yogurt on top and drizzle with olive oil. Garnish with cilantro leaves, fennel fronds and Aleppo pepper or paprika.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 8 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 546 milligrams, Sugar 4 grams

AFRICAN BEANS

African Beans image

Nb. The recipe calls for dry beans, I use tinned, approx. 420gr size, and if I haven't got black-eyed I use cannelli or borlotti or any smallish white bean; cuts down on cooking time This is a vegetarian dish intended as a main meal, but it makes a great side dish as well. A good variation is to add sautéed sliced mushrooms with the onions, and I usually add garlic as well. Its good served immediately, but if you refrigerate and heat the next day its even better.

Provided by Karen Elizabeth

Categories Black Beans

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups dried black-eyed peas
2 medium onions, chopped
2 tablespoons oil
1 (135 g) can tomato paste
1 (410 g) can coconut cream
2 teaspoons paprika
1/2 teaspoon chili powder
1/2 teaspoon cumin
2 teaspoons brown sugar
1 teaspoon salt
black pepper

Steps:

Cook dry beans according to instructions on packet. (No need with canned beans).
Sauté onions until they are soft and clear.
Add tomato paste, coconutcream and seasonings, stirring over a gentle heat until they form a smooth and creamy sauce.
Drain beans and add to sauce. Allow to simmer gently for 15 minutes or so, stirring from time to time.
Serve on brown or white rice accompanied by a salad.

Nutrition Facts : Calories 1400, Fat 49.5, SaturatedFat 34.1, Sodium 1809, Carbohydrate 213.6, Fiber 19.4, Sugar 131.8, Protein 36.5

Tips:

Soaking the beans overnight: Soaking the beans overnight helps to reduce the cooking time and make them more digestible. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 2-3 minutes, then removing them from the heat and letting them sit for an hour.
Using a variety of beans: Using a variety of beans adds different flavors and textures to the chili. Some good options include black beans, pinto beans, kidney beans, and garbanzo beans.
Sautéing the vegetables: Sautéing the vegetables before adding them to the chili helps to bring out their flavor and make them more tender.
Using a flavorful broth: Using a flavorful broth, such as vegetable broth or chicken broth, adds depth of flavor to the chili.
Simmering the chili: Simmering the chili for at least 30 minutes allows the flavors to meld and develop.
Seasoning the chili: Season the chili to taste with salt, pepper, and other spices. Some good options include chili powder, cumin, and paprika.
Serving the chili: Serve the chili hot with your favorite toppings, such as sour cream, shredded cheese, and chopped cilantro.

Conclusion:

This North African 15-bean chili is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new and exciting chili recipe, give this one a try!