White Bean Tagine Recipes

WHITE BEAN TAGINE

White Bean Tagine image

From my Sunset Cookbook. This recipe uses apricots and warm spices to accent this no-meat Moroccan-style stew.

Provided by DailyInspiration

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 teaspoon sesame seeds
1 large onion, chopped
1 1/2 cups 2% low-fat milk
1 (10 ounce) package couscous
2 (15 ounce) cans cannellini beans, rinsed and drained
1/2 cup vegetable broth
3 tablespoons honey
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon powdered saffron (can use tumeric for color if you can't find saffron)
1/8 teaspoon white pepper
6 apricots, pitted and quartered
1/3 cup cilantro leaf
salt

Steps:

Toast sesame seeds in a wide nonstick frying pan over medium heat, stirring often, until golden (about 3 minutes). Remove from pan; set aside.
In same pan, combine onion and 1/4 cup water. Cook over medium-high heat, stirring often, until onion is soft (about 5 minutes); add water, 1 tablespoon at a time if pan appears dry. Remove from heat.
In a 2-3 quart pan, bring milk and 1 cup water just to a boil over medium-high heat. Stir in couscous; cover, remove from heat, and let stand until liquid has been absorbed (about 5 minutes). Keep warm; fluff occasionally with a fork.
Meanwhile, to onion mixture, add beans, broth, honey, ginger, cinnamon, saffron and white pepper. Bring to a boil over medium-high heat. Then reduce heat so mixture boils gently; cook, stirring occasionally for 5 minutes. Add apricots, cook, stirring gently, just until heated through (about 3 minutes).
To serve, spoon couscous onto a rimmed platter, top with bean mixture. Sprinkle with cilantro and sesame seeds, season with salt to taste.

Nutrition Facts : Calories 701.5, Fat 3.6, SaturatedFat 1.5, Cholesterol 7.3, Sodium 66.3, Carbohydrate 135.4, Fiber 18.9, Sugar 24.8, Protein 34.1

ALGERIAN GREEN BEAN AND LAMB TAGINE

Algerian Green Bean and Lamb Tagine image

Since trying Chia's Recipe #89278 we discovered just how yummy North African food is! This recipe is from the "The Great Book of Couscous". I have adapted it slightly as I do not like the taste of raw/undercooked tomatoes, but I have also included the original directions. Simple, tasty and hearty- great served over, surprisingly enough, couscous. Enjoy!

Provided by Roosie

Categories Stew

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons oil
2 lbs boneless lamb shoulder, cut into 1 inch chunks
1 medium onion, chopped
4 garlic cloves, minced
1 teaspoon salt, to taste
1/4 teaspoon fresh ground black pepper
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon saffron (I used 1/4 tsp each) or 1/2 teaspoon turmeric (I used 1/4 tsp each)
4 cups water
1 1/2 lbs green beans, cut into 2 inch pieces (I used frozen)
2 tomatoes, diced or 2 tomatoes, sliced into rounds
1 medium onion, sliced in rings
4 tablespoons parsley, chopped
1 teaspoon ground cumin

Steps:

Heat oil in a large saucepan or soup pot.
Add the lamb, onion and garlic and sauté until lamb is browned.
Add the salt, pepper, 1 tsp cumin, cayenne and saffron or turmeric and sauté a minute more.
The original recipe calls for the sliced tomatoes to be added with the second onion/parsley/cumin; if you would rather do it this way, do not add them in the following step.
Add water and tomatoes (if using here) and bring to a boil.
Reduce heat, cover and simmer for about 45 minutes.
Add the green beans and simmer for about 10 minutes more, until almost tender.
Add the sliced onion, tomatoes (if using here), parsley and remaining 1 tsp cumin.
Simmer for about 10 minutes more.
Serve hot over couscous.

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