World Cuisine

  • 2 tomatoes, skinned
  • 1 small onion
  • 2 garlic cloves
  • 3 tablespoons olive oil
  • 200 ml (7 fl oz) water
  • 500 g (1 lb) canned white haricot beans, drained
  • ½ lemon, juiced
  • ½ bunch of flat-leaf parsley, snipped
  • ½ bunch of coriander, snipped
  • ½ teaspoon sweet paprika
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground turmeric
  • salt

Blend the tomatoes, onion and garlic. Heat the oil in a heavy-based casserole, add the blended vegetables and cook gently for 10 minutes until the mixture has reduced. Pour in the water, allow to return to a simmer, then add the beans.

Simmer for 15 minutes, then add the lemon juice, herbs and spices. Season lightly with salt. Leave over a gentle heat for a further 5 minutes, then serve warm.

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