Friday, 22 July 2011

Butterbean and cherry tomato tagine (2 colours)

This is really simple to make and very tasty.

Dried butterbeans - 115 g, cooked as per the instructions on the packet or a 400g tin of butterbeans, drained
Olive oil - 1 tbsp
Onion - 1 large, chopped
Garlic - 3 cloves, finely chopped
Root ginger - 20 g, finely chopped or grated
Cherry tomatoes - 1 pack
Cinnamon - 1 tsp
Paprika - 1 tsp
Parsley - 1 handful
Cous cous for two

1) Heat the olive oil in a medium-sized pan and when hot add the onion, garlic and ginger. Cook, stirring regularly for 5-10 minutes until cooked, but not brown.
2) Add the tomatoes to the pan and stir well. Cook until the tomatoes become soft and then add the butterbeans.
4) When the butterbeans are hot an the tomatoes have just started to break up add the cinnamon and paprika and stir well. Cook the cous cous and serve the tagine with the parsley sprinkled over the top. Serves 2.

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