Charred Bean Tagine
A hearty North African-inspired stew with a smoky twist, featuring charred vegetables and a comforting mix of beans.
Ingredients
- ●1 can (14.5 oz) canned kidney beansdrained and rinsed
- ●1 pint cherry tomatoeshalved
- ●1 medium red onionchopped
- ●1 medium zucchinichopped
- ●2 tbsp olive oil
- ●1 tsp cumin
- ●1 tsp paprika
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup kalamata olivespitted
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a large bowl, toss together cherry tomatoes, red onion, and zucchini with olive oil, cumin, paprika, salt, and pepper.
- 3
Arrange the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly charred.
- 4
In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the cooked vegetables and stir to combine.
- 5
Add the canned kidney beans, kalamata olives, and any accumulated juices from the baking sheet to the saucepan. Stir to combine.
- 6
Reduce heat to low and simmer, uncovered, for 10-15 minutes, stirring occasionally.
- 7
Taste and adjust seasoning as needed.
- 8
Serve hot, garnished with chopped fresh parsley or cilantro, if desired.