1 lb red or white kidney beans, soaked
overnight and drained
2 celery sticks, halved
2 bay leaves
4 parsley sprigs
4 tbsp olive oil
1 lb onions, chopped
5 garlic cloves, crushed
2 red chilies, deseeded and chopped
4 red peppers, cored, deseeded and chopped
1 tbsp paprika
large handful of mixed chopped mint,
coriander and parsley
salt and pepper
mint leaves, to garnish
harissa, to serve (optional)
Sauce:
2 lb canned chopped tomatoes
2 tbsp olive oil
4 parsley sprigs
1 tbsp sugar
Method :
Boil the beans in unsalted water for
10 minutes, then drain.
Tie the celery, bay leaves, and
parsley together with kitchen string.
Cover the beans with fresh water, add
the celery and herbs, simmer for 60 minutes, until the beans are
just tender.
Drain, reserving the cooking liquid,
discard the celery and herbs.
Make the sauce, empty the tomatoes and
their juice into a saucepan, add the olive oil, parsley and sugar
and bring to boil, then simmer, uncovered, 20 minutes, until thick.
Heat the oil in a heavy flameproof
casserole, add the onions, garlic, chilies, red peppers and paprika,
fry for 5 minutes.
Stir in the beans, the sauce, and
enough of the reserved cooking liquid to just cover the beans.
Season with salt and pepper, cover,
cook in a preheated oven 300F, gas mark 2, 90 minutes, stir.
Before serving, stir in the mint,
parsley and coriander.
Garnish with mint leaves and serve
with a bowl of harissa (if preferred).