I call the dish a tagine because it tastes like a Tunisian stew; its warm triumvirate of spices — coriander, cumin and caraway — are always present in the classic Tunisian spice mix called tabil. It is inspired by the Tunisian tagines I make to serve with couscous, but I served this instead with whole grain flatbread. Since my version is vegetarian, I cooked the onions and fennel in olive oil before adding them to the beans so the dish would have a bit of fat and the vegetables would have more flavor.
Ingredients
- ½ pound (about 1 1/8 cups) dried flageolets, soaked at least 6 hours in 1 quart water, then drained (use small white beans if you cannot get flageolets)
- 1 large onion
- 4 large garlic cloves; 2 crushed, 2 minced
- 1 teaspoon coriander seeds
- 1 teaspoon caraway seeds
- 2 teaspoons cumin seeds
- 2 tablespoons extra-virgin olive oil
- 1 pound (about 1 large) fennel bulb, cored and diced, fronds chopped and reserved for garnish
- Salt to taste
- 1 teaspoon paprika or Aleppo pepper
- 1 large jalapeño, minced (about 2 tablespoons)
- 2 tablespoons tomato paste
- 1 pound (about 1 generous bunch) collard greens
- 1 large bunch cilantro, chopped (about 1 cup), plus additional for garnish
- 2 tablespoons minced preserved lemon (optional)
- Cooked grains or couscous, for serving (optional)
- Nutritional Information
Nutritional analysis per serving (6 servings)
105 calories; 5 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 3 grams protein; 249 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Transfer drained beans to a large, heavy flameproof casserole or Dutch oven. Cut onion in half; cut one of the halves in half and chop the rest. Set aside chopped onion and add quarters to pot.
- Add 5 cups water (6 if serving over grains or couscous), and crushed garlic cloves to casserole, and bring to a gentle boil over medium-high heat. Skim off foam, cover and reduce heat to low. Simmer 45 minutes. Using tongs, remove onion and garlic cloves and discard.
- Meanwhile, in a small skillet or saucepan over medium-high heat, toast coriander, caraway and cumin seeds together just until they begin to release their aroma, 2 to 3 minutes. Transfer immediately to a spice mill and allow to cool for a few minutes, then grind.
- Heat oil over medium heat in a large heavy skillet and add remaining onion. Cook, stirring, until tender, about 5 minutes. Add minced garlic, diced fennel and a generous pinch of salt and cook, stirring often, another 5 minutes, until fennel has softened slightly. Stir into beans. Add ground spices, paprika, additional salt (I use about 11/2 teaspoons), jalapeño and tomato paste and return to a simmer. Cover and simmer 30 minutes. Taste and adjust salt.
- Meanwhile, stem and wash collard greens. Cut leaves in half down the middle. Stack and roll up several leaves, and cut crosswise into 1/2-inch strips. You should have about 5 cups of greens.
- Add collard greens to beans and vegetables. Bring back to a simmer, cover and simmer 15 to 30 minutes, until greens and beans are tender. Stir in cilantro and chopped fennel fronds and simmer another 5 minutes. Taste and adjust seasonings.
- Ladle into wide soup bowls. If using preserved lemons, place a teaspoonful on each serving, for guests to stir in. Garnish with chopped cilantro or a combination of chopped cilantro and fennel, and serve.
- The stew can be made 1 or 2 days ahead. You may want to add water when you reheat if you used only 5 cups.
Dining and Cooking