m+plate: Butter Bean Tagine Feast with Olive & Lemon Salsa
This Butter Bean Tagine from Full of Beans by Amelia Christie-Miller is one to bring out when friends are coming over, or when you want something a little more special than another midweek stir-fry.
The creamy butter beans soak up all the warmth of the spices, while a sharp olive and preserved lemon salsa cuts through with brightness.
Serve it family-style with herby tabbouleh, flatbreads and a dollop of yogurt. It’s the kind of dish that is easy to prep in advance and guaranteed to impress.
Butter Bean Tagine Feast with Olive & Lemon Salsa
Ready in 45 mins | Serves 5
INGREDIENTS
For the tagine:
2 tbsp olive oil
1 large onion, finely chopped
2 carrots, finely chopped
3 garlic cloves, finely chopped
1½ tbsp ras el hanout
2 tsp paprika
2 tsp ground cumin
2 tsp ground cinnamon
2 tsp honey or maple syrup
2 tbsp rose harissa paste
2 x 570g jars butter beans (with their stock)
150ml veg stock
400g tin chopped tomatoes
60g dried apricots, raisins or sultanas (optional)
Salt + pepper
For the Tabbouleh
150g bulgur wheat or quinoa
15g each mint, parsley + coriander, finely chopped
100g pomegranate seeds
Juice of 1 lemon
2 tbsp olive oil
For the Salsa
50g flaked almonds or pumpkin/sunflower seeds
100g pitted green olives, sliced
2 preserved lemons, rind finely chopped
15g parsley, chopped
2 tbsp olive oil
METHOD
Heat oil in a large pan, add onion, carrot and salt. Cook for 10 mins, then add garlic and all the spices.
Stir in honey/maple syrup and harissa and cook for 3 mins.
Pour in butter beans (with their stock), veg stock and chopped tomatoes. Swirl water in the empty tomato tin and add that too. Add dried fruit if using. Simmer for 22–25 mins until thickened.
Meanwhile, cook the bulgur wheat or quinoa. Cool slightly, then mix with chopped herbs, pomegranate, lemon juice and olive oil. Season to taste.
Toast almonds or seeds in a dry pan, then mix with olives, preserved lemon, parsley and oil.
Serve the tagine in the middle of the table, scattered with the salsa, with the tabbouleh (and flatbreads or yogurt, if you fancy) alongside.
M+ Tip
The tagine gets even better the next day. Keep extra salsa and tabbouleh on the side for a quick leftover lunch.
Full of Beans:
Delicious Beany Recipes to Obsess Over by
Amelia Christie-Miller (£16.99)
High-fibre, high-protein and planet-friendly — beans are having a moment, and Full of Beans shows you exactly how to cook with them.
Back by popular demand from the team behind Bold Bean Co., the book features 70 brand new, boldly flavoured recipes.
Organised by bean type, it includes everything from ‘beanottos’ to tray bakes — all simple, satisfying and packed with flavour.