World Cuisine

  • 175 g (6 oz) dried black-eyed beans, soaked in water for 6 hours or overnight
  • 2 tablespoons smen (see page 20) or ghee
  • 1 onion, coarsely chopped
  • 2–3 garlic cloves, finely chopped
  • 2 chillies, deseeded and finely chopped
  • 1 teaspoon cumin seeds
  • 1–2 teaspoons coriander seeds
  • 700 g (1½ lb) small Spanish chorizo, sliced
  • 3 bay leaves
  • 1 x 400 g (13 oz) can chopped tomatoes, drained of juice
  • 150 ml (¼ pint) white wine
  • bunch of fresh flat leaf parsley, roughly chopped
  • sea salt and black pepper

Drain and rinse the black-eyed beans. Place them in a large saucepan filled with water. Bring to the boil, then reduce the heat, cover and cook gently for about 25 minutes until tender. Drain and refresh the beans under cold running water and pick out any loose skins.

Melt the smen or ghee in the base of a tagine over a medium heat, stir in the onion, garlic, chillies and spices and cook for 2–3 minutes to let the flavours mingle. Add the chorizo, stir to coat well and cook for a further 2–3 minutes, then add the drained black-eyed beans, bay leaves and tomatoes.

Pour in the wine, cover and place in a preheated oven, 180°C (350°F), Gas Mark 4, for 25–30 minutes. Season to taste with salt and pepper, then stir in most of the parsley. Garnish with the remaining parsley and serve with chunks of crusty bread, if liked.

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