Moroccan Bean Cazuela

Choose one of these two deep dish Tagines:

• Cazuela Tagine OR …

• Marmite Tagine

• Lamb 1 – 1 ½ lb

• 2 cups Black Eyed beans (fresh or frozen)

• Culinary Argan or Olive Oil

• 1 cup chopped cilantro

• 1 cup chopped onion

• 1 cup sliced leak

• 1 cup puréed tomatoes

• 1 chopped sweet red pepper

• 1 -2 cloves minced garlic

• Harissa Paste

• Smen (aged butter)

• 2 cup broth (meat of veggie)

• Pink Natural Crystal Salt or Sea salt

• Spanish Paprika

• Lahma Tagine Spice Blend

• Pinch of Saffron soaked in warm water

• Herb de Provence

• Feta cheese

• Use a heat diffuser for your Clay Cooking Tagine

• Gradually heat the tagine to Medium

• Add 3 to 4 Tbsp. of oil

• Pinch of salt

• Sear the meat on both sides 3 - 4 min

• Add Bay leaves and 1 tsp. Herb de Provence

• Add 1 Tbsp. of Harissa Paste

• Sauté the onions with the meat 3 – 4 min

• Add 1 large Tbsp. of Lahma Spice Blend

• Add Red Peppers and Leek

• Add half of the chopped Cilantro (save some for the rice)

• 1 tbsp. sweet spanish paprika

• 1 cup of broth (meat of veggie)

• Add 2 cups of beans (fresh) found in the frozen section of your local market

• 1 cup of pureed tomatoes (fresh)

• Saffron water (save 1 tbsp. for the rice)

• 1 tbsp. of smen (aged butter)

• Cover and let cook for 35 min

Prepare steamed rise your own way or follow direction below:

• Add oil in a sauce pan and heat it to med

• Add 1 to 2 cups of white rice with salt and sauté for a minute or two

• Cover with water and add Saffron soaked water

• Bring to boil and immediately reduce heat to Low and cover

• Cook until rice absorb all water and become soft

• Mix in some fresh chopped cilantro and serve warm

After 35 min of cooking, check on your beans if cooked and soft. If not, remove the meat from the cooking Tagine and continue cooking the beans until desired softness.

In a large plate serve the rice with beans, meat, some feta cheese and harissa as a side dish.