Beans & Peppers With Harissa
Equipment
Ingredients
- 225 g dried butter beans soaked for 6 hours or overnight
- 225 g dried kidney beans soaked overnight
- 2 tablespoons olive oil
- knob butter
- 2 onions finely chopped
- 6 garlic cloves smashed
- 2 teaspoons sugar
- 2 teaspoons cumin seeds
- 2 red orange or yellow peppers, cored, deseeded and diced
- 1½ teaspoons harissa paste
- 2 x 400 g cans chopped tomatoes
- small bunch mint finely chopped
- sea salt and black pepper
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.