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
Method:
Boil
the beans in unsalted water for 10 minutes, then
drain. 1ie the celery, bay leaves, and parsley
together with kitchen string.
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.
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.
Heat
the oil in a heavy flameproof casserole, add the
onions, garlic, chilies, red peppers and paprika,
and fry gently 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, and cook in a preheated oven,
150°C
(300°F), Gas Mark 2, for 1
1/2 hours, stirring
occasionally.
Just before serving, stir in the mint,
parsley and coriander. Garnish with mint leaves and
serve with a bowl of harissa, if liked.
Vegetable Recipes -
Bean Tagine
Recipe
