Beans & Peppers With Harissa

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Beans & Peppers With Harissa

Couverts4
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Equipment

  • large saucepan
  • Tagine

Ingredients

Instructions

  • Drain and rinse the butter and kidney beans.
  • Place them in a large saucepan filled with water.
  • Bring to the boil, then reduce the heat and simmer for about 40 minutes until tender.
  • Drain and refresh under cold running water, then remove any loose skins.
  • Heat the oil and butter in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onions, garlic and sugar and cook for 3 minutes to soften.
  • Add the cumin seeds and peppers and cook for a further 1,5 minutes, then add the drained beans and stir to coat well.
  • Stir in the harissa and the tomatoes and cook over a gentle heat for 30 minutes.
  • Season to taste with salt and pepper, then stir in half the mint and garnish with the remaining mint.
  • Serve with chunks of bread and a dollop of creamy yogurt, if liked, or as an accompaniment to meat and poultry tagines.

Notes & Wine Advice

For beans with mint & feta,

follow the recipe as for Beans & peppers with harissa, omitting the peppers, harissa and tomatoes, and adding in 1½ teaspoons dried mint and the juice of 1 lemon instead. Cover and cook gently for 10–15 minutes, then stir in the chopped fresh mint, crumble 150 g feta cheese over the top, and serve with toasted flat breads.
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Course; Side Dish / Vegetables
Cuisine; Arabic / Moroccan
Diets; Vegetarian