225gdried haricot beanssoaked in water for 6 hours or overnight
2tablespoonsolive oil
knobof butter
2onionsfinely chopped
2garlic clovesfinely chopped
1½teaspoonsharissa paste
2x 400 g cans chopped tomatoes
1½teaspoonssugar
small bunchof flat leaf parsleyfinely chopped
small bunchof fresh corianderfinely chopped
sea salt and black pepper
Instructies
Drain and rinse the soaked haricot beans.
Place them in a large saucepan and cover them with plenty of water.
Bring to the boil, then reduce the heat and simmer for about 30 minutes until tender.
Drain thoroughly.
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 and garlic and cook for 3 minutes to soften them a little.
Add the drained haricot beans, stir in the harissa, tomatoes and sugar, then cover and cook gently for about 30 minutes.
Stir in half the parsley and coriander, season to taste with salt and pepper and cook gently for a further 5 minutes.
Garnish with the remaining parsley and coriander and serve with toasted flat breads, if liked, or as a side dish.
Notes / Tips / Wine Advice:
For haricot beans with celery & harissa,
follow the recipe as for Haricot beans with harissa, adding 2 chopped celery sticks to the tagine with the haricot beans, omitting the tomatoes and sugar. Stir in the harissa with half the herbs and pour in enough water to just cover the beans. Bring to the boil, then reduce the heat, cover and cook gently for 25–30 minutes. Season well and garnish with the remaining herbs.
