Bean Tagine

BT first

I love the flavours of Morocco.  This Bean Tagine is a wonderful thing as a side dish or a main dish and is a fabulous source of carbs.

Butter beans and canellini beans are my choice for this bean tagine.

It has a lovely kick to it too.

Serves 6

Macros per serving:

Calories 208, Fat 6.3g, Carbs 29.4g, Fiber 3.7g and Protein 8g


  • 2 Tbsp Olive Oil
  • 2 Medium Sweet Onions
  • 4 Cloves of Garlic
  • 1 Red Chilli
  • 1 Tsp Demara Sugar
  • 3 Tsp Harissa Paste
  • 400g Tin of Butter Beans (280g Net)
  • 400g Tin of Canellini Beans (280g Net)
  • 2 x 400g Tin of Chopped Tomatoes
  • Bunch of Fresh Coriander
  • Bunch of Fresh Flat Leaf Parsley

You will need:

  • Large Saucepan
  • Measuring Spoons
  • Vegetable Chopping Board
  • Sharp Knife
  • Spatula
  • Colander


  • Cut your chilli, garlic cloves and onions up

    Add to your saucepan with olive oil and cook over a medium heat for 5 minutes until softened

  • Add your harissa paste and sugar.

    Mix in well and cook for another 2 minutes

  • Drain and rinse your beans

  • Add your beans and tomatoes to your saucepan and simmer for 20 minutes

  • Chop up your herbs

  • Once your tagine has cooked for 20 minutes add chopped herbs

    Stir in well

    Simmer for a further 10 minutes

  • Serve up and enjoy

    I had mine with roast chicken and salad to up the protein but this goes well with rice, flatbreads etc

    This keeps well in an airtight container in the fridge



Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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