Moroccan Three Bean Stew

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This Moroccan three bean stew is a hearty, one-pot dinner made with tender sweet potatoes, creamy beans, tomatoes, and warming Moroccan spices. Finished with fresh herbs and a squeeze of lemon, it’s a comforting, flavorful meal made from simple pantry ingredients.

Bean stew with white beans and vegetables in a bowl.

Serve it with my homemade naan bread to soak up the rich tomato broth, or try my Moroccan rice for an easy, satisfying side.

Table of Contents

Why this recipe works

Warm, smoky Moroccan spices: Ras el hanout adds aromatic warmth and depth to the tomato broth without overpowering the beans and vegetables.
Hearty and satisfying: Three varieties of beans and tender chunks of sweet potato make this a substantial, comforting dinner.
Easy one-pot cooking: Everything simmers together in one pot, keeping preparation simple and cleanup to a minimum.
Made with pantry staples: Canned beans, tomatoes, and everyday vegetables make this an affordable, convenient meal.
Fresh, bright finish: A squeeze of lemon and fresh herbs balance the richness of the stew and bring all the flavors together.

Ingredients Required

Three varieties of beans: A combination of canned beans adds different textures and makes the stew hearty and satisfying. Drain and rinse them before adding to the pot.
Sweet potato: Adds natural sweetness and tender, chunky texture that balances the warming spices.
Tomato paste: Adds concentrated tomato flavor, richness, and depth to the stew. Cooking it briefly with the onions and spices helps develop a deeper, more savory base.
Tomatoes: Form the base of the rich, savory broth and give the stew its deep red color.
Ras el hanout: A fragrant Moroccan spice blend that adds warmth, earthiness, and complexity. The exact combination of spices varies between brands.
Onion and garlic: Build the savory foundation of the stew and add depth as they cook.
Vegetable broth: Creates the spoonable consistency and brings all the ingredients together.
Fresh herbs and lemon: Add freshness and acidity at the end of cooking, balancing the earthy beans and spices.

See the recipe card at the bottom of the post for exact quantities and full instructions.

How to Make Moroccan Three Bean Stew

Beans for bean stew in a pan being washed.

Onions and garlic being heated in a pan with sea salt.

Prepare the beans. Drain and rinse the three varieties of canned beans in a colander. Set aside while you prepare the vegetables.

Sauté the aromatics. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and cook until softened and translucent, stirring occasionally.

Spices being added to onions and garlic for bean stew.

Smoky Moroccan bean stew with cilantro and tomatoes, cooking on the stove.

Add the spices. Stir in the garlic, ras el hanout, and tomato paste. Cook briefly, stirring frequently, until the spices are fragrant and the tomato paste has darkened slightly.

Simmer the stew. Add the sweet potato, tomatoes, beans, and vegetable broth. Stir well, bring to a gentle simmer, and cook until the sweet potato is tender and the flavors have developed.
Finish and serve. Stir in the fresh herbs and lemon juice. Taste and adjust the seasoning, then ladle into bowls and serve warm.

Chef’s Guide: Expert Tips

Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.

Bloom the spices: Cook the ras el hanout with the softened onions and tomato paste for about 30–60 seconds before adding the liquid. This helps release the spices’ aromatic oils and develops a deeper, richer flavor.
Cut the sweet potatoes evenly: Keep the pieces roughly the same size so they cook at the same rate and hold their shape in the stew.
Keep the stew at a gentle simmer: Avoid boiling vigorously, which can break down the beans and cause the sweet potatoes to become mushy.
Adjust the consistency: If the stew is too thin, simmer uncovered for a few extra minutes to reduce the broth. For a thicker texture, mash a small spoonful of beans against the side of the pot and stir them back in.
Taste before adding more spice: Ras el hanout blends vary considerably between brands. Taste the stew towards the end of cooking and adjust the seasoning if needed.
Add the lemon at the end: Stir in the lemon juice just before serving. Its acidity brightens the tomato broth and balances the earthy beans and warming spices.

Storing, Freezing & Reheating

Fridge: Allow the stew to cool, then transfer to airtight containers and refrigerate for up to 4 days. The flavors develop as it sits, making leftovers especially delicious.
Freezer: This stew is ideal for batch cooking. Cool completely, then portion into freezer-safe containers or bags and freeze for up to 3 months. Leave a little room for expansion.
Reheating: Thaw overnight in the refrigerator, then reheat gently in a saucepan over medium-low heat until piping hot throughout. Add a splash of vegetable broth or water if the stew has thickened.
Make ahead: Prepare the stew 1–2 days in advance and refrigerate until needed. For the freshest flavor, add the lemon juice and fresh herbs just before serving.

Batch cooking tip: Freeze in individual portions for easy lunches or larger containers for family dinners. The sweet potatoes may soften slightly after freezing, but the beans and tomato broth freeze particularly well.

FAQs

Can I use different beans in this stew?

Absolutely. Chickpeas, kidney beans, cannellini beans, and butter beans all work well. Use whichever combination you prefer, keeping the total quantity the same.

What can I substitute for ras el hanout?

If you can’t find ras el hanout, use a combination of ground cumin, coriander, paprika, cinnamon, and a pinch of ginger. The flavor won’t be identical, but you’ll still get a lovely warming spice blend.

Can I make this stew in a slow cooker?

Yes. Sauté the onions, garlic, tomato paste, and spices first to develop their flavor, then transfer everything to the slow cooker. Cook on low for approximately 4–6 hours, or until the sweet potatoes are tender. You may need less broth because very little liquid evaporates during slow cooking.

How can I make my bean stew thicker?

Simmer uncovered for a few extra minutes to reduce the liquid. Alternatively, mash a small portion of the beans against the side of the pot and stir them back into the stew. This thickens the broth naturally without adding flour.

What should I serve with Moroccan bean stew?

Fluffy couscous, warm flatbread, or steamed rice are all excellent choices for soaking up the tomato broth. A spoonful of thick Greek yogurt also makes a lovely contrast to the warming spices.

Smoky Moroccan bean stew with cilantro and tomatoes in a blue bowl.

This Moroccan three bean stew is a hearty, comforting one-pot dinner packed with creamy beans, tender sweet potatoes, tomatoes, and warming spices. Finished with fresh cilantro and lemon, it’s an easy, flavorful meal made with simple pantry ingredients.

4.84 from 6 votes

Print Pin Rate

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Author: Deborah Rainford

Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 can, 15 ounces white beans, drained and rinsed
1 can, 15 ounces kidney beans, drained and rinsed
1 can, 15 ounces chickpeas, drained and rinsed
1 can, 14 ounces diced tomatoes
2 tablespoons tomato paste
2 teaspoons ras el hanout, Moroccan spice blend
1 large sweet potato, peeled and chopped
2 celery stalks, chopped
2 medium carrots, peeled and chopped
3 cups vegetable broth
Salt and black pepper, to taste
Fresh cilantro, chopped, for garnish
Juice of 1 lemon

Instructions

Sauté the Vegetables

Cook the aromatics: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, garlic, celery, and carrots. Sauté for approximately 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the spices and tomato paste: Stir in the ras el hanout and tomato paste. Cook for 1–2 minutes, stirring frequently, until fragrant and the tomato paste has darkened slightly.

Simmer the Stew

Add the beans and tomatoes: Stir in the drained white beans, kidney beans, chickpeas, and diced tomatoes until well combined.
Add the broth and sweet potato: Pour in the vegetable broth and add the chopped sweet potato. Bring to a boil, then reduce the heat and simmer uncovered for approximately 20 minutes, until the sweet potato is tender.

Season and Serve

Finish the stew: Season with salt and black pepper, then stir in the lemon juice. Continue simmering for another 5 minutes to bring the flavors together.
Serve: Remove from the heat, ladle into bowls, and garnish generously with fresh chopped cilantro.

Notes

Adjust the consistency: For a thicker stew, simmer uncovered for a few extra minutes or mash a small spoonful of beans into the broth. Add a splash of vegetable broth if you prefer a looser consistency.
Adjust the spice level: Ras el hanout blends vary between brands. For extra heat, add a pinch of cayenne pepper or a little harissa paste to taste.
Batch cooking and freezing: Refrigerate leftovers in airtight containers for up to 4 days or freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator and reheat until piping hot, adding a splash of broth if needed.

Nutrition

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Meet the Chef!

Hi, I’m Debs, a Cordon Bleu-trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I’ve learned over a 10-year career in professional kitchens.