Chorizo Wine Bean Tagine
Chorizo Wine Bean Tagine combines tender black-eyed beans, spicy Spanish chorizo, tomatoes, white wine, chillies, and warming spices. Slow baking in a covered tagine creates a rich and comforting meal for four.
Equipment
- oven
- Saucepan, Large
- Tagine
- Wooden spoon
Ingredients
For the Black-Eyed Beans
- 175 g Dried Black-Eyed Beans
- Water for soaking and cooking
For the Tagine
- 2 tablespoons Smen
- 1 medium Yellow Onion coarsely chopped
- 3 cloves Garlic finely chopped
- 2 Red Chillies deseeded and finely chopped
- 1 teaspoon Cumin Seeds
- 1½ teaspoons Coriander Seeds
- 700 g Spanish Chorizo sliced
- 3 Bay Leaves
- 400 g Chopped Tomatoes canned and drained
- 150 ml Dry White Wine
- 1 teaspoon Sea Salt
- ½ teaspoon Black Pepper freshly ground
For Serving
- 1 bunch Fresh Flat-Leaf Parsley roughly chopped
Instructions
For Soaking the Beans
- Place the dried black-eyed beans in a large bowl.
- Cover them generously with cold water.
- Let the beans soak for 8 hours.
- Drain the soaked beans in a colander.
- Rinse them thoroughly under cold running water.
For Cooking the Beans
- Transfer the beans to a large saucepan.
- Cover them generously with fresh water.
- Bring the water to a boil over high heat.
- Reduce the heat to low.
- Cover the saucepan and simmer for 25 minutes until the beans are tender.
- Drain the cooked beans.
- Rinse them briefly under cold running water.
- Remove and discard any loose bean skins.
For the Tagine
- Preheat the oven to 350°F (180°C).
- Place the tagine base over medium heat.
- Add the smen and let it melt.
- Add the chopped onion, garlic, chillies, cumin seeds, and coriander seeds.
- Cook for 3 minutes while stirring regularly.
- Add the sliced chorizo.
- Stir until the chorizo is coated with the spices.
- Cook for another 3 minutes.
- Add the cooked black-eyed beans, bay leaves, and drained tomatoes.
- Pour in the dry white wine.
- Stir until evenly combined.
- Cover the tagine.
- Transfer it carefully to the preheated oven.
- Bake for 30 minutes.
- Remove the tagine carefully from the oven.
- Discard the bay leaves.
- Season with sea salt and freshly ground black pepper.
- Stir most of the parsley through the beans.
- Garnish with the remaining parsley.
- Serve hot.
Notes & Wine Advice
Serving Suggestions
Serve the tagine hot with crusty bread, couscous, rice, or roasted potatoes to absorb the spiced tomato and wine sauce. A simple green salad or steamed vegetables provide a fresh contrast to the rich chorizo. Smaller portions can be served as part of a larger Moroccan-inspired meal.Recipe Notes
Soaking the beans for eight hours shortens their cooking time and promotes even cooking. The beans should be tender before they enter the tagine. Choose a tagine that is approved for both stovetop and oven use, or prepare the recipe in an oven-safe casserole with a lid.Variations
For a meat-free version, replace the chorizo with 450 grams of diced red, yellow, and orange peppers. Replace the black-eyed beans with 225 grams of dried borlotti beans, soak them for eight hours, and boil them for 30 minutes before continuing with the recipe.Storage and Reheating
Cool leftovers promptly and refrigerate them in an airtight container for up to three days. Reheat individual portions gently in a saucepan or microwave until piping hot throughout. Add a splash of water or stock when the sauce has thickened during storage.Wine Advice
A Spanish Tempranillo complements the smoky chorizo, tomatoes, and earthy spices. When you prefer white wine, serve the dish with a dry Verdejo, which provides enough freshness to balance the rich pork.Nutrition values
Serving: 1 bowl | Calories: 1020 kcal | Carbohydrates: 42 g | Protein: 51 g | Fat: 72 g | Saturated Fat: 28 g | Sodium: 2350 mg | Sugar: 8 g