Bean Tagine

  • Servings : 4-6
  • Prep Time : 10:000 h
  • Cook Time : 3:000 h
  • Ready In : 3:20 h

The recipe

This Bean Tagine is a very satisfying meal, has a wonderful aroma of spices and is an especially enjoyable dish to prepare.  It is a dish from North African countries such as Morocco, Algeria and Tunisia, although the use of spices and chilli may vary from place to place and we encourage you to experiment with that too. You could also add a little honey if you want a sweeter dish.  We used red kidney beans, but you could use cannelloni or haricot, it is very versatile.  You could also add other vegetables if you wish, such as carrots, sweet potatoes or some lentils.

We used our Ras al Hanut spice mix which gives it a better depth of flavours with cinnamon, cumin and ginger.  This is traditionally cooked in a tagine, but a large saucepan would be fine on a stove top or hob.  If you do use a tagine, you may need to place it on top of a heat diffuser over your heat source. Serve with our harissa paste and couscous or rice.


  • 500g red kidney beans, soaked in cold water overnight
  • 2 celery sticks, cut into strips
  • 2 bay leaves
  • 4 sprigs fresh parsley
  • 4 tbsp olive oil
  • 500g onions, chopped
  • 4 garlic cloves, crushed and chopped
  • 1 red chilli, deseeded and chopped
  • 4 red bell peppers, cored, deseeded and roughly chopped
  • 1 tbsp Ras al Hanut spice mix
  • ½ tsp salt (or to taste)
  • 800g chopped tomatoes
  • 50g raisins


Step 1

Drain the kidney beans and wash through and put into a saucepan. Tie the celery, bay leaves and parsley with kitchen string and add to the saucepan and cover with fresh water. Bring to the boil and then turn the heat down and simmer for 1-1½ hours until the beans are just tender. Drain and discard the liquid, celery and herbs.

Step 2

Heat the oil in a tagine or large saucepan. Add the onion, garlic, chillies, red peppers and fry gently for about 5 minutes, stirring occasionally. Add the Ras al Hanut and stir in and cook for 1 minute. Add the cooked beans, tomatoes and raisins and cook on a gentle heat for 1-1½ hours, stirring occasionally. Add water as necessary or reduce the liquid with the lid off at the end. Stir in the herbs and serve hot.

Recipe Type:
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