Apologies to anyone who now has Magical Trevor stuck in their head but I thought it was about time to share one of my favourite recipes; Moroccan Beans.
One fine Melbourne day I was struck by a craving for baked beans but had been forbidden sugar, so I scuffled around the pantry and found tins of cannellini beans and tomatoes (I’m obsessed with tinned food – we look like we’re stocking up for the zombie apocalypse when we shop but it makes cooking so much quicker). Having already discovered the flavour heaven of harissa, preserved lemon, ginger and coriander in an unremembered Moroccan recipe I spiced up my beans accordingly. A later addition of scrambled eggs made this a perfect breakfast for two. I’ve also made it as a breakfast side for family, then the below recipe works for four.
So, ingredients: 1 chopped onion, 1 tin chopped tomatoes, 1 drained and rinsed tin of cannellini beans, one teaspoon each of grated ginger, chopped preserved lemon and harissa with fresh coriander for optional garnishing.
Just fry the onion in a little oil or for the fat-conscious, substitute oil for a teaspoon of stock powder and 1/4 cup water. If anything sticks using this method, let the pan get hot, then slosh in a little water – it should boil on contact lifting the stuck food. Once the onion is softened add the tomatoes and beans. Leave to thicken a little – for about five minutes – stirring occasionally.
If you’re having eggs, get them going now. If you like your eggs firm Smitten Kitchen’s recipe looks delicious, otherwise if you like yours in soft curds, pour 3 lightly beaten eggs into a warmed shallow pan. Stir continuously with a fork making sure to scrape along the pan’s bottom and sides, breaking down any large cooked curds into the raw egg. Take the eggs off the heat when the curds are forming but are still very soft and wet. Stir for another minute – if they are still too wet, put them back on the heat for five or so seconds, still stirring.
To finish the beans, simply stir in the ginger, preserved lemon and harissa and serve, garnished with coriander if desired. Salt to taste, which in my case means a lot; I have the lucky combination of salt fiendish-ness and healthy blood pressure… for now anyway…
**COME BACK ON MONDAY FOR PHOEBE C’S EXCITING NEW LOOK! … Well I’m excited anyway!**