Vegetable Recipes - Bean Tagine Recipe

Ingredients

Serve 8

• 500 g/1 lb red or white kidney beans, soaked overnight and drained

• 2 celery sticks, halved

• 2 bay leaves

• 4 parsley sprigs

• 4 tablespoons olive oil

• 500 g/1 lb onions, chopped

• 5 garlic cloves, crushed

• 2 red chilies, deseeded and chopped

• 4 red peppers, cored, deseeded and chopped

• 1 tablespoon paprika

• large handful of mixed chopped mint, coriander and parsley

• salt and pepper

• mint leaves, to garnish

• harissa, to serve (optional) 

Sauce:

• 1 kg/2 lb canned chopped tomatoes

• 2 tablespoons olive oil

• 4 parsley sprigs

• 1 tablespoon sugar

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Method:

1. Boil the beans in unsalted water for 10 minutes, then drain. 1ie the celery, bay leaves, and parsley together with kitchen string.

2. Cover the beans with fresh water, add the celery and herbs, and simmer for about 1 hour, until the beans are just tender. Drain, reserving the cooking liquid, and discard the celery and herbs.

3. Meanwhile, make the sauce. Empty the tomatoes and their juice into a saucepan, add the olive oil, parsley and sugar and bring to a boil, then simmer, uncovered, for about 20 minutes, until thick.

4. Heat the oil in a heavy flameproof casserole, add the onions, garlic, chilies, red peppers and paprika, and fry gently for 5 minutes.

5. Stir in the beans, the sauce, and enough of the reserved cooking liquid to just cover the beans. Season with salt and pepper, cover, and cook in a preheated oven, 150°C (300°F), Gas Mark 2, for 1 1/2 hours, stirring occasionally.

6. Just before serving, stir in the mint, parsley and coriander. Garnish with mint leaves and serve with a bowl of harissa, if liked.