World Cuisine

Simple Harissa Beans

cook 10 mins
  • 2 tablespoons olive oil
  • 2 garlic cloves, finely chopped
  • 1 finely chopped onion
  • 2 teaspoons cumin seeds
  • 1 teaspoon sugar
  • 2 teaspoons harissa paste (see page 70)
  • 450 g (14 1/2 oz) canned kidney beans, rinsed and drained
  • juice of 1 lemon
  • small bunch of coriander, finely chopped
  • salt and pepper
  • Heat the oil in a heavy-based frying pan or the base of a tagine, stir in the garlic, onion, cumin seeds and sugar and cook for 2–3 minutes until they begin to colour.
  • Add the harissa, kidney beans and lemon juice, cover and cook gently for 4–5 minutes until heated through. Season and stir in the coriander. Serve as a side dish.
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