Haricot Beans With Harissa
Equipment
Ingredients
- 225 g dried haricot beans soaked in water for 6 hours or overnight
- 2 tablespoons olive oil
- knob of butter
- 2 onions finely chopped
- 2 garlic cloves finely chopped
- 1½ teaspoons harissa paste
- 2 x 400 g cans chopped tomatoes
- 1½ teaspoons sugar
- small bunch of flat leaf parsley finely chopped
- small bunch of fresh coriander finely chopped
- sea salt and black pepper
Instructions
- 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.