Menu 0
Berber Stew with Red Haricot Beans

Berber Stew with Red Haricot Beans

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Berber Stew with Red Haricot Beans
Grains and Seeds Haricot Beans Hearty North African Pulses Vegan Vegetarian

by Lindsey Dickson

Created for us by Lindsey Dickson of The Eating Tree this delicious North African inspired stew is great way to use our Red Haricot Beans (dried or canned) and as Lindsey says, it's brilliant for dinner or for breakfast.

This is my version of a North African stew that is traditionally made with mallow leaves.

In the part of Suffolk where I live Malva sylvestris, or common mallow, is considered a nuisance, self-seeding wherever it likes in the wild and well-tended herbaceous borders alike.

Personally, I am of the view that a weed is just a plant in the wrong place. I love its cheery mauve flowers mingling with the bright red of the poppies in the field opposite my house at the height of summer. The leaves are indeed edible, great for thickening stews, and the liquid from the boiled roots can be used as a substitute for egg whites.

However, it is the leaves of the Jute or Jew’s Mallow (Corchorus olitorius) which would be called for in the original recipe. Although this highly nutritious ‘Egyptian spinach’ is cultivated widely in Egypt, Syria and parts of India, not unsurprisingly it is impossible to find in my local farm shop.

To make matters easier I have used two vegetables which I know and love and happen to have growing in abundance in my vegetable patch.

If you have difficulty sourcing Swiss chard, use just spinach.

The finished stew can be eaten hot with the delicious sauce soaked up with some flat bread. I even like it cold for breakfast.

Preparation time: 30 mins (and an 8 hours soak for dry beans) | Cooking time: 2 hours | Total time: 2 hours 30 mins

Serves: 2 - 4

Ingredients

  • 100g Hodmedod's Red Haricot Beans (dried) or half a drained can of Red Haricot Beans in Water
  • 150ml Extra Virgin Rapeseed Oil
  • 3 Cloves Garlic, chopped
  • 1 Whole Green Chilli
  • 1 Teaspoon Paprika
  • 1 Bay Leaf
  • 100ml Passata
  • Black Pepper
  • 800ml Water
  • 125g Fresh Spinach
  • 125g Swiss Chard
  • 300g New or Waxy Potatoes chopped into 2cm cubes
  • 2 Teaspoons Salt
  • 1/4 Teaspoon Cayenne
  • 100g Frozen Peas
  • 12 Green Olives
  • 4 Tablespoons Coriander, Chopped
  • 4 Tablespoons Lemon Juice

Method

  1. If using dried beans, soak the beans overnight in cold water then boil rapidly for ten minutes then rinse and drain.
  2. Blanch the washed, chopped spinach (and chard if using) in boiling water for 1-2 minutes until wilted then drain.
  3. In a large saucepan, heat the oil, then add the garlic, chilli, paprika, bayleaf, black pepper (about 20 turns of the grinder) and passata and simmer for 2 minutes.
  4. Add the haricot beans and the water, bring to the boil. If using dried beans, cover with a lid, reduce the heat and simmer for 45 mins - 1 hour until the beans are cooked; if using canned beans proceed immediately to the next step.
  5. Add the potatoes, greens, peas, olives, cayenne, salt and half the coriander and cook uncovered for about 20 minutes until the potatoes are cooked, and the liquid has reduced.
  6. Add the lemon juice and remaining coriander and cook for a further ten minutes.


Lindsey Dickson
Lindsey Dickson

Author

Lindsey is a traditional cook who cares about the food she eats and shares with her family and friends in Suffolk. A great supporter of home cooking using fresh ingredients and local produce, she shares her recipes and stories about her life with food on her excellent blog The Eating Tree.


Leave a comment

Comments will be approved before showing up.

Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Barley & Lentil Mejadra
Autumn Grain Grains and Seeds lentils Middle Eastern Pilau Mix Quick & Easy Supper Wholegrains Winter
Barley & Lentil Mejadra

by Sarah Cotterell and Aitana Infante

Mejadra - or Mujaddara - is a simple but perfect store cupboard combination of lentils, rice or another grain, spices and crispy onions. You can find subtle variations across the Middle East but each is equally comforting and delicious. This version uses Hodmedod's Pilau Mix #2 in which the nutty emmer grains make a delicious British-grown substitute for the more usual rice, alongside our earthy olive green lentils.

Read More

Mushy Pea, Parsnip & Potato Cakes
Breakfast Dried Peas Gluten-free Green Pea Flour Lunch Marrowfat Peas Pea Flour Peas Rapeseed Oil Supper Vegan Vegetarian Whole Peas
Mushy Pea, Parsnip & Potato Cakes

by The Cook and Him

These pea, parsnip and potato cakes from The Cook and Him are great for breakfast, lunch or dinner. Marrowfat peas are best known as the traditional pea for making mushy peas though they're also fantastic in soups, dips and casseroles.

Read More

Chocolate, Tahini & Brazil Nut Granola Bars
Baking Barley Flakes Brown Linseed Chia Flaked Cereals Flaked Quinoa Golden Linseed Grains and Seeds Naked Barley Flakes Quick & Easy Quinoa Flakes Quinoa Puffs Rye Flakes Shelled Hemp Seed Snacks Spelt Flakes Wheat Flakes Whole Hemp Seed
Chocolate, Tahini & Brazil Nut Granola Bars

by Amy Oboussier

A splendid diversity of flakes, nuts and seeds goes into these easy granola bars, easily adding up to over 12 plant species depending on the mix you choose. This is a great recipe to make with our Granola Bundles.

Read More