Moroccan Bean Stew

• 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

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.

beans, orange juice, water, chicken, onion, fines herbes, ground cinnamon, hot italian sausage, frozen peas, lite cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=776415 (may not work)