Tagine of Butter Beans, Almonds and Prunes [Vegan, GF]
By: Michael Kitson
Published: Friday, July 14, 2017 - 8:34am

Ingredients




for the stock (you could replace this with premade vegetable stock, but make sure it is a high quality one)
4 tbsp	neutral oil e.g. sunflower
250g/9oz	chesnut or button mushrooms, halved
1 large	onion, roughly chopped
2 medium	carrots, roughly chopped
2 sticks	celery, roughly chopped
8	whole black peppercorns
4 cloves	garlic, peeled and sliced
3	fresh or dried bay leaves
5 sprigs	fresh thyme
5g	dried porcini mushrooms
for the tagine
2 medium	onions, thickly sliced
2 cloves	garlic, crushed
1 tsp	ground cinnamon
1 tsp	ground ginger
1 cup/160g/6oz	dried pitted prunes
1 cup/115g/4oz	pitted green olives (preferably in brine)
½ cup/75g/3oz	blanched almonds
4 x 400g/14oz cans	butter beans (aka large white lima beans), drained
1 tsp	fine salt
½ tsp	ground black pepper
¼ cup	chopped fresh parsley
for the couscous:
300g/1¾ cup	quick-cook couscous

Preparation

1 To see the full recipe, go to https://www.discoverdelicious.org/food-blog/tagine-butter-beans

About

This Tagine of Butter Beans, Almonds and Prunes is sweet-and-sour, healthy, filling (in a good way) and of course delicious! [Vegan, GF]