So we have had a week of no red meat which has gone really well, and I haven’t missed it at all, I don’t think Hafid has either. It’s been a bit more challenging from a what to cook view-point but that’s always good.
I have also had to take into consideration that beans mean gas and with a toddler that’s not always a good thing, so I cooked the kids pasta (which they devour) and they then proceeded to devour the beans as well. Hafid & I love this dish, it’s quick, easy, tasty & very good for you. You can serve it as dinner, a side dish with Rice, Polenta or Potatoes (but don’t tell H I told you that) we have it with crusty bread to mop up all the sauce and you could have sausages, steak or something similar with it if you like.
I should probably provide a warning with this recipe due to the effects of beans on one’s digestive system 🙂 but really it’s worth the risk! Oh & I don’t think you’ll eat canned baked beans again because these have FLAVOUR!
You will need:
1 medium brown onion, finely diced
2 tins of crushed tomatoes, pureed
1 clove of garlic, crushed
2 tins of cannelli beans, rinsed
1/2 preserved lemon, rinsed but keep the flesh intact
1tsp ground cumin
1tsp smokey paprika
Salt & Pepper to taste
In a large saucepan heat the olive oil and saute the onions, garlic & spices until the onions are translucent. Don’t add the salt or pepper at this stage. When I used tinned tomatoes I always add some water to the tin to get all the tomatoes, add that water to the tomatoes when you puree them. Add the pureed tomatoes and bring to the boil, reduce the heat and simmer for about 15 mins or until the sauce starts to thicken. Add the beans & preserved lemon stirring to combine and again bring to a simmer. Cook for another 10 -15 mins. Taste the beans & check for seasoning, you probably won’t need to add any extra salt as the salt from the preserved lemon should be enough.
Pour/ladle the beans onto a serving plate & serve with crusty bread – go Moroccan and get into it and eat with your hands using the bread as a spoon.