The Moroccan Cuisine

Vegetable tagine of butter beans, cherry tomatoes and black olives

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vegetable tagine of butter beans, cherry tomatoes and black olives

vegetable tagine of butter beans, cherry tomatoes, and black olives

As butter beans are so meaty, this tagine makes a substantial main dish, but it is also excellent as an accompaniment to grilled or roasted meats and poultry. Bean dishes like this vary from region to region in Morocco, sometimes spiked with chilies or hot merguez, chorizo-style sausages.

INGREDIENTS


  • 175 g dried butter beans, soaked overnight in plenty of water
  • 2–3 tablespoons olive oil plus a knob of butter
  • 4 garlic cloves, halved and crushed
  • 2 red onions, halved lengthways, cut in half crossways, and sliced with the grain
  • 1–2 red or green chillies, deseeded and thinly sliced
  • 1–2 teaspoons coriander seeds, crushed
  • 25 g fresh ginger, peeled and finely shredded or chopped
  • a pinch of saffron threads
  • 16–20 cherry tomatoes
  • 1–2 teaspoons sugar
  • 1–2 teaspoons dried thyme
  • 2–3 tablespoons black olives, stoned
  • freshly squeezed juice of 1 lemon
  • sea salt and freshly ground black pepper
  • leaves from a small bunch of flat-leaf parsley, coarsely chopped
  • crusty bread and natural yogurt, to serve (optional)

Serves 4–6

METHOD

vegetable tagine of butter beans, cherry tomatoes and black olives
Drain and rinse the soaked beans. Put them in a deep saucepan with plenty of water and bring to the boil. Boil for about 5 minutes, then reduce the heat and simmer gently for about 1 hour, or until the beans are tender but not mushy. Drain and refresh under cold running water.

Heat the olive oil and butter in a tagine or heavy-based casserole. Add the garlic, onions, and chilies and sauté, stirring, until they soften. Add the coriander seeds, ginger, and saffron. Cover and cook gently for 4–5 minutes. Toss in the tomatoes with the sugar and thyme, cover with the lid again, and cook until the skin on the tomatoes begins to crinkle.

Toss in the beans and olives, pour over the lemon juice and season to taste with salt and pepper. Cover and cook gently for about 5 minutes, until the beans and olives are heated through. Sprinkle with the flat-leaf parsley and serve with crusty bread and a dollop of thick, creamy natural yogurt, if liked.
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