Loading ...Spinach and Bean Tajin
By: Habeeb Salloum/Arab America Contributing Writer
Throughout my travels to Tunisia, I had the opportunity to try several different type of tajines the country had to offer. This one is a unique type of casserole-tajine that serves as a one-dish meal and a filling one at that. The spices in it blend well with the two main ingredients. All you need is a salad on the side and you have a complete meal.
4 tablespoons olive oil
2 medium sized onions, finely chopped
4 cloves garlic, crushed
1 small hot pepper, seeded and finely chopped
4 tablespoons tomato paste
1 can white kidney beans (19 oz 540 ml), with its water
1 1/2 teaspoons salt
1 teaspoon oregano
1/2 teaspoon black pepper
1/2 teaspoon cumin
2 cups water
4 tablespoons butter
1 – 10 oz package spinach, thoroughly washed and chopped
1 cup ground almonds
1/2 cup grated white cheese, any type
6 eggs, beaten
Heat oil over medium in a frying pan, then stir-fry onion, garlic and hot pepper for 5 minutes. Stir in tomato paste, beans, salt, oregano, pepper, cumin and water then bring to boil. Cover, then cook over low heat for 30 minutes, adding a little more water if necessary.
Preheat oven to 350° F.
In the meantime, melt butter in another frying pan, then stir-fry spinach until it wilts. Stir in the contents of both frying pans and the remaining ingredients into a casserole. Cover and bake for 30 minutes.
Serve immediately.
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