Bean Tagine Recipes

Ingredients :

1 lb red or white kidney beans, soaked overnight and drained

2 celery sticks, halved

2 bay leaves

4 parsley sprigs

4 tbsp olive oil

1 lb onions, chopped

5 garlic cloves, crushed

2 red chilies, deseeded and chopped

4 red peppers, cored, deseeded and chopped

1 tbsp paprika

large handful of mixed chopped mint, coriander and parsley

salt and pepper

mint leaves, to garnish

harissa, to serve (optional)

Sauce:

2 lb canned chopped tomatoes

2 tbsp olive oil

4 parsley sprigs

1 tbsp sugar

Method :

Boil the beans in unsalted water for 10 minutes, then drain.
Tie the celery, bay leaves, and parsley together with kitchen string.
Cover the beans with fresh water, add the celery and herbs, simmer for 60 minutes, until the beans are just tender.
Drain, reserving the cooking liquid, discard the celery and herbs.
Make the sauce, empty the tomatoes and their juice into a saucepan, add the olive oil, parsley and sugar and bring to boil, then simmer, uncovered, 20 minutes, until thick.
Heat the oil in a heavy flameproof casserole, add the onions, garlic, chilies, red peppers and paprika, fry for 5 minutes.
Stir in the beans, the sauce, and enough of the reserved cooking liquid to just cover the beans.
Season with salt and pepper, cover, cook in a preheated oven 300F, gas mark 2, 90 minutes, stir.
Before serving, stir in the mint, parsley and coriander.
Garnish with mint leaves and serve with a bowl of harissa (if preferred).

Serves 7

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