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Vegetable Recipes -
Bean Tagine
Recipe
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Vegetable
Recipes
-
Bean Tagine Recipe
Ingredients
Serve
8
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500 g/1 lb red or white kidney beans, soaked
overnight and drained
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2 celery sticks, halved
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2 bay leaves
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4 parsley sprigs
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4 tablespoons olive oil
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500 g/1 lb onions, chopped
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5 garlic cloves, crushed
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2 red chilies, deseeded and chopped
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4 red peppers, cored, deseeded and chopped
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1 tablespoon paprika
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large handful of mixed chopped mint, coriander and
parsley
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salt and pepper
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mint leaves, to garnish
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harissa, to serve (optional)
Sauce:
Method:
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Boil
the beans in unsalted water for 10 minutes, then
drain. 1ie the celery, bay leaves, and parsley
together with kitchen string.
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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.
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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.
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Heat
the oil in a heavy flameproof casserole, add the
onions, garlic, chilies, red peppers and paprika,
and fry gently for 5 minutes.
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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.
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Just before serving, stir in the mint,
parsley and coriander. Garnish with mint leaves and
serve with a bowl of harissa, if liked.
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