225gdried butter beanssoaked for 6 hours or overnight
225gdried kidney beanssoaked overnight
2tablespoonsolive oil
knobbutter
2onionsfinely chopped
6garlic clovessmashed
2teaspoonssugar
2teaspoonscumin seeds
2redorange or yellow peppers, cored, deseeded and diced
1½teaspoonsharissa paste
2x 400 g cans chopped tomatoes
small bunchmintfinely chopped
sea salt and black pepper
Instructies
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 / Tips / 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.