Bean and lemon tagine

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

The making:

  • 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