Tagine of Butter Beans, Almonds and Prunes [Vegan, GF]


for the stock (you could replace this with premade vegetable stock, but make sure it is a high quality one)
4 tbsp neutral oil e.g. sunflower
250g/9oz chesnut or button mushrooms, halved
1 large onion, roughly chopped
2 medium carrots, roughly chopped
2 sticks celery, roughly chopped
8 whole black peppercorns
4 cloves garlic, peeled and sliced
3 fresh or dried bay leaves
5 sprigs fresh thyme
5g dried porcini mushrooms
for the tagine
2 medium onions, thickly sliced
2 cloves garlic, crushed
1 tsp ground cinnamon
1 tsp ground ginger
1 cup/160g/6oz dried pitted prunes
1 cup/115g/4oz pitted green olives (preferably in brine)
½ cup/75g/3oz blanched almonds
4 x 400g/14oz cans butter beans (aka large white lima beans), drained
1 tsp fine salt
½ tsp ground black pepper
¼ cup chopped fresh parsley
for the couscous:
300g/1¾ cup quick-cook couscous


To see the full recipe, go to https://www.discoverdelicious.org/food-blog/tagine-butter-beans


This Tagine of Butter Beans, Almonds and Prunes is sweet-and-sour, healthy, filling (in a good way) and of course delicious! [Vegan, GF]


Serves 6-8


Friday, July 14, 2017 - 8:34am


Related Cooking Videos