Tagine of Butter Beans with Tomatos and Black Olives.

Intro

A gorgeous vegetarian tagine recipe - and really fast to prepare using tinned beans. .

Recipe

• 2 x 410g tins of butter beans (large beans are best)
• 3 tablespoons olive oil
• knob of butter
• 4 garlic cloves
• 2 red onions: chop cut in half lengthwise, then in slices with the the grain
• 1-2 red or green chillies - deseeded and sliced thinly
• 2 teaspoons coriander seeds - crushed
• 25g fresh ginger, peeled and finely shredded and chopped
• a pinch of saffron threads
• 16-20 cherry tomatoes
• 1-2 teaspoons sugar
• 1-2 teaspoons dried thyme
• 2-3 tblsp pitted black olives
• freshly squeezed juice of a lemon
• sea salt
• ground black pepper
• small bunch flat parsley coarsely chopped

Saute garlic, onions, chillies in oil and butter until soft. Add coriander seeds, ginger and saffron. Put the lid on and cook gently for 4-5 minutes. Toss in the tomatoes, sugar and thyme and simmer for 5 more minutes. Add beans and olives, pour on lemon juice and season to taste with salt and pepper. Cook gently for 5 more minutes. Sprinkle on flat leaf parsley and serve. Serve with yoghurt and crusty bread.