As the name would suggest, this is a very beany tagine and as such is quiet a heavy meal. It is thus best served with Golden Cous-Cous (which has some vegetables in it) in order to round out the meal. This recipe serves four people.
What goes in:
- 800 grams (or so) of cooked haricot beans (or pinto, or half and half of each)
- 2 small preserved lemons; chopped
- 1 small onion, halved lengthways and finely sliced
- 2 largish cloves of garlic, crushed
- 1 teaspoon of cumin powder
- 1 teaspoon of smoked paprika (smoked paprika is a traditional spanish spice)
- 1 tablespoon of crushed black pepper
- 2 tablespoons of sweet, light miso (dissolve in boiled water)
- A clutch each of fresh parsely and coriander, chopped.
- A generous splash of olive oil
- Prehead oven to high, and preferably preheat the empty tagine
- Mix all ingredients into the tagine
- Add boiled water to below lip of tagine bowl
- Bake on high for about 1 hour