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Bean tagine

This recipe is filling and quite easy to make

500g pack of Bean Mix (I use tinned as its quicker, either 2 x 400g of 
                        your choice or 1 x 400g and 2 x 300g of 3 types)

2 tsps cumin
2 tsps coriander (cilantro)
1 tsp cinnamon                        All spices are dried
1 tsp ginger
1/2 tsp cayenne
1 tsp oregano

1 veg stock/ bouillon cube or powdered type
Approx half pint water 
1 large onion chopped
1 red onion chopped
250g dried apricots chopped(I've also used dried peaches)
250g dried figs chopped (I used prunes)
Approx 350ml passata
salt and freshly ground pepper

If using dried beans soak over night
Put stock cube and water into a pan add onion and simmer until cooked.
Mix all spices together in a small dish.Add to onions and cook for at 
least 5 minutes
Add apricots and figs or prunes and cook for a further 5 mins stirring 
Add beans and passata mix thoroughly.Season with salt and black pepper.

Depending on whether you use tinned or pre cooked beans or add the 
soaked bean mix, cover and cook over a low heat until beans are cooked 
thoroughly and the mixture is at a consistency you like.You may have to 
add some water but try not to dilute too much.

Makes 4 servings
Serve over rice, couscous or a baked potato
Adapted from Holland and Barrett's magazine.