Moroccan Spiced Kidney bean poutine

It’s official, Autumn has arrived. The winds are howling, the leaves are falling and rain is making it hard to leave the house. Here is your easy excuse to stay inside: Moroccan Spiced Kidney bean Poutine. It’s 100% vegetarian, does not host any really greasy poutine ingredients and tastes like nothing you have tried before. This is a crowd pleaser, but also it can be stored in the freezer. Get those kidney beans soaking because you are in for a real taste teaser.

First we make the stew, then we bake the fries, then we put it all into one glorious moroccan spiced poutine.

Ingredient List: Morrocan spiced baked kidney beans.

• 1 1/2 cups dried kidney beans. (begin by soaking 8 hours or overnight)
• 1 very large carrot diced
• 2 stalks of celery
• 1 small onion
• 2 cloves garlic
• 1 398ml can of diced tomatoes
• 1 tablespoon moroccan spice mix: made from cinnamon, nutmeg, coriander, allspice, cumin, ginger, cayenne
• 1 veggie bouillon cube
• 1 tablespoon of honey
• 1 tablespoon of molasses
• 1 juiced orange *optional
• 1 handful fresh oregano *optional
• 400ml water
• salt
• 2 tbsp olive oil

It may seem like a daunting list of ingredients however you will likely have most of these at home already.

To Bake the Beans:

• Sauté the onions and garlic in olive oil, 4 minutes
• Add the celery, carrot, salt, and spices and sauté 4 minutes
• Add remaining ingredients, stir and bring to a boil.
• lower the heat, cover with lid and let it gently bubble away for 45 minutes to 1 hour stirring every 10 minutes to check that
• it’s cooking but not boiling.
• Once the beans are soft enough remove the lid and let the liquids cook down for about 10 minutes. You want it to resemble
• the thickness of baked beans. Let it sit.

The hard part is over. Now it’s time to get that poutine ready.

• Cube as much feta as you like. I like the woolwich goat feta we sell at the store. 1/4 of the package is enough for 1 person.
• Preheat the oven to 375 degrees. Lay as many frozen fries as you like on the pan. I like to use the Valens sweet potato fries as they are organic and local. Pictured above. Bake for 8 Minutes. Parchment paper stops them from sticking to the pan if you have it.
• Now Flip the sweet potato fries and sprinkle them with the feta cheese. Put them back in the oven. Bake for another 8 minutes.
• Once the fries are crispy plate them.
• Add a generous ladle of your Spiced Moroccan Kidney Bean stew.
• Garnish with some feta and oregano
• Dig in.

I told you so. This is one of the best ways to spend the evening in on a cold and windy day. Enjoy the meal with friends (serves at least 4 if you buy a bag of fries and a pack of the woolwich feta). You can make the stew ahead of time, it is very freezer friendly.

NOTE: It is absolutely worth it to bake the beans as described. If you must substitute canned kidney beans for the dried ones simply cook the stew for only 30 minutes adding the canned beans after 20 minutes of cooking and exclude the water in the recipe.