Spinach and Bean Tajin

Spinach and Bean Tajin

posted on: Nov 18, 2024

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.

Check out our blog here!