Red bean and red pepper tagine

Recipe from: 6/1/2001 12:00:00 AM
bean tagine

Ingredients 13
Servings 4
Time 10 min

Ingredients

  • 60
    ml
    olive oil
  • 4
    red peppers, chopped
  • 3
    onions, chopped
  • 4
    garlic cloves, crushed
  • 2
    ml
    ground cumin
  • 2
    ml
    ground coriander
  • 2
    ml
    paprika
  • 820
    g
    chopped tomatoes
  • 800
    g
    red kidney beans
  • 4
    celery stalks, sliced
  • 15
    ml
    chilli paste
  • 60
    ml
    freshly chopped coriander
  • 60
    ml
    freshly chopped mint
 

Method

25 min
 
Heat oil in a large pan and add peppers, onion and garlic. Cook until softened, stirring. Add spices and cook for 30 seconds, stirring, to release flavours. Pour in tomatoes. Drain liquid from the beans into the pan and add celery, 10-15 ml chilli paste and salt, to taste. Cover and simmer for 15 minutes, or until celery is just tender. Stir in beans and gently heat through until simmering. Add chopped herbs. Serve on a bed of couscous. Serves 4.
 

Read more on: pulses
 

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