Moroccan Bean Cazuela

Moroccan Bean Cazuela VIDEO:

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

Cooking instructions:
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 the rice:
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.